Food Safety Myths and Facts
If any part of your job requires you to serve or prepare food, it’s important to stay informed about safe food handling practices. Unfortunately, there are several common food safety myths that can lead to potential health risks.
In this blog, we will debunk these myths and provide evidence-based facts to help you make informed decisions in the kitchen. Let’s separate fact from fiction when it comes to food safety.
Myth #1: Raw Milk Is Safe To Consume
Raw milk is often believed to be healthier and more nutritious than pasteurized milk. However, this is a dangerous misconception. Raw milk can contain harmful bacteria like E. coli, Salmonella, and Listeria, which can cause severe foodborne illnesses. Pasteurization, the process of heating milk to kill bacteria, is essential to maintaining food safety. To be on the safe side, you should only consume pasteurized milk and milk products.
Myth #2: The Five-Second Rule
Many of us have heard of the “five-second rule,” which suggests that it is safe to eat food that has fallen on the floor if it is picked up within five seconds. However, this rule is merely a myth. Bacteria can transfer to food almost instantly upon contact with a contaminated surface. Regardless of how quickly you retrieve fallen food, it can still pose a risk to your health. It is best to discard any food that has come into contact with potentially contaminated surfaces.
Myth #3: Rinsing Chicken Before Cooking
Many people believe that rinsing raw chicken before cooking can eliminate bacteria. However, this is an unsafe practice that can actually spread bacteria around your kitchen. When you rinse raw chicken, water droplets can splash onto countertops, utensils, and other surfaces, leading to cross-contamination. Cooking chicken to the proper internal temperature of 165°F (74°C) is the most effective way to kill bacteria and ensure food safety.
Myth #4: Food Poisoning Is Easy To Identify
Contrary to popular belief, food poisoning is not always immediately evident. Symptoms can vary depending on the type of bacteria or virus involved and may take hours or even days to manifest. Common symptoms include nausea, vomiting, diarrhea, abdominal pain, and fever. It’s crucial to be aware of safe food handling practices and to consult a healthcare professional if you suspect foodborne illness.
You can stay updated on all of the latest food safety best practices and learn more about how to prevent foodborne illnesses with Learn2Serve by 360training food safety training courses. If you’re just starting your journey, you can get your food handler certificate by enrolling in one of our courses today!
