Sep 8 / William

Top 5 Food Safety Mistakes at Home — And How to Avoid Them

When we think of foodborne illness, we often imagine restaurants or factories being the problem. But did you know that most food poisoning cases start in our own kitchens? Small mistakes — like forgetting to wash hands or mixing raw meat with vegetables — can lead to serious health issues.

At The Food Court by DSG, we believe safe food starts at home. Here are the top 5 food safety mistakes you might be making (and how to fix them).


1. Not Washing Hands Properly 🧼

This is the easiest — and most ignored — food safety step. Germs from your hands can quickly transfer to your food.

The Mistake:

  • Rinsing hands quickly under water without soap.

  • Handling food after touching your phone or surfaces.

The Fix:

  • Wash hands with warm water and soap for at least 20 seconds before and after handling food.

  • Don’t forget to clean under fingernails and between fingers.


2. Mixing Raw and Cooked Foods 🔄

Cross-contamination is a major cause of foodborne illness.

The Mistake:

  • Using the same cutting board for raw chicken and vegetables.

  • Placing cooked meat back on the same plate that held it raw.

The Fix:

  • Keep separate cutting boards for raw meat, fruits, and vegetables.

  • Always use a clean plate for cooked foods.


3. Not Cooking Food to the Right Temperature 🌡️

What Should You Do if You Bought These Tomatoes?

Food that looks done might not be safe. Harmful bacteria can survive if the food is undercooked.

The Mistake:

  • Guessing if meat is cooked by its color.

  • Skipping the use of a thermometer.

The Fix:

  • Use a food thermometer to ensure safe internal temperatures:

    • Chicken: 165°F (74°C)

    • Ground meat: 160°F (71°C)

    • Fish: 145°F (63°C)


4. Leaving Food Out Too Long 🕒

Bacteria grow fastest in the “danger zone” — between 40°F and 140°F (4°C–60°C).

The Mistake:

  • Leaving cooked food on the counter for hours.

  • Forgetting to refrigerate leftovers promptly.

The Fix:

  • Follow the 2-hour rule: refrigerate or freeze perishable food within 2 hours (or 1 hour if it’s hotter than 90°F/32°C).

  • Store leftovers in shallow containers to cool quickly.


5. Ignoring Expiration Dates and Spoilage Signs 📅

Food past its prime can look fine but may still be unsafe.

The Mistake:

  • Smelling or tasting food to “check if it’s bad.”

  • Keeping leftovers in the fridge for over a week.

The Fix:

  • Always check “use by” dates before cooking.

  • When in doubt, throw it out — your health isn’t worth the risk.


Final Takeaway

Food safety at home isn’t complicated — it’s about building simple habits that protect you and your family.

Next time you cook, remember these five mistakes and take small steps to fix them. Safe food doesn’t just taste better — it keeps you healthy.


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