You don't want to get sick from your own cooking, do you? Here are some tips from food safety experts on how to avoid common mistakes that could ruin your meal.

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You might think that your home kitchen is a safe and cozy place where you can whip up delicious dishes without worrying too much about hygiene. After all, you're not serving hundreds of customers like a restaurant chef, right? Wrong. According to food safety experts, there are some habits that many people have in their home kitchens that could lead to food-borne illness or spoilage. And some of them might surprise you.

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If you want to run your home kitchen like a pro and avoid any nasty surprises, you need to ditch these eight habits ASAP.

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1. Storing food in the fridge wherever it fits

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http://tigpost.co/wp-content/uploads/2023/05/pexels-kevin-malik-9031959-1024x683.jpgPhoto

of a woman in brown long sleeve shirt looking in the refrigerator| Image by Kevin Malik via Pexels

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You come home from the grocery store and unload your bags into the fridge, squeezing things in wherever there's space. No big deal, right? Actually, it is. Ellen Shumaker, who has a Ph.D. in food science and directs outreach for North Carolina State University’s community food safety program, said that restaurants have to follow strict rules about where to store food in the fridge to prevent cross-contamination. That means keeping raw foods away from ready-to-eat foods, in case they leak or drip. So how should you organize your fridge like a pro? Shumaker said to store raw foods on the bottom shelf and ready-to-eat foods on the top shelf. She also said to use proper lids and containers and to clean your fridge regularly to get rid of any dirt or moisture that could contaminate your food.

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2. Putting new food at the front and old food at the back

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of a woman in sweater putting food in the refrigerator while looking at the camera| Image by Brian Haider via Pexels

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When you stock up your pantry or fridge, do you put the new items at the front and push the old ones to the back? If so, you're doing it wrong. Martin Bucknavage, a senior food safety extension associate at Pennsylvania State University’s Department of Food Science, said that restaurants use a method called "first in, first out."

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This means that they use the oldest product first, based on the shelf life. This way, they make sure everything gets used and nothing goes to waste or expires.

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So next time you buy something new, put it behind the old one and use that one first. You'll save money and avoid throwing away spoiled food.

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3. Tasting food with the same spoon you're cooking with

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by Juan Pablo Serrano Arenas: Photo of a woman eating from a cooking pan

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One of the joys of cooking is tasting your food as you go along and adjusting the seasoning. But if you're using the same spoon or spatula to taste and cook with, you're risking contaminating your food with bacteria from your mouth.

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Shumaker said that people can carry pathogens such as Staphylococcus aureus, which can cause food poisoning. She said that tasting is allowed in restaurant kitchens, but only with single-use utensils or plates. She also said that you should never taste food over the pot or pan you're cooking with, and that you should step away from other food when you taste it.

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So if you want to taste your food safely, use a disposable spoon or a plate to take a sample and then throw it away or wash it before using it again.

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4. Thawing meat or fish on the counter

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by Evelin Rotaru: A close up photo of meat

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You forgot to take out the meat or fish from the freezer for dinner tonight. No problem, just leave it on the counter for a few hours and it'll be ready to cook, right?

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Wrong again. Bucknavage said that thawing meat or fish on the counter is a big no-no because it can lead to temperature abuse of the food. That means that the food can get too warm and allow bacteria or spoilage organisms to grow. He said that restaurants do a controlled thaw, where they keep the food at a safe temperature throughout the process and check it with a thermometer. He said that a general rule is that foods should not be above 41 degrees Fahrenheit or below 135 degrees Fahrenheit for longer than four hours. Shumaker said that there are three safe ways to thaw food: in the refrigerator, in cold water or in the microwave. She also said that you should never refreeze food that has been thawed.

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5. Not checking the temperature of your food

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http://tigpost.co/wp-content/uploads/2023/05/pexels-anna-tarazevich-6035331-edited-scaled.jpgPhoto

by Anna Tarazevich: A person holding a thermometer

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Speaking of thermometers, do you use one when you cook meat or fish? If not, you should start now. Both food safety experts said that many people don't use a food thermometer at home, but they should because it's the only way to make sure your food is cooked enough to kill any harmful bacteria.

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They said that you should follow the Department of Agriculture's guide to internal temperatures for every kind of meat and check the thickest part of the food with a reliable digital instant-read thermometer. They also said that you should make sure your refrigerator is set at 40 degrees or below, as the USDA recommends.

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6. Stacking wet cutting boards after washing them

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http://tigpost.co/wp-content/uploads/2023/05/pexels-arina-krasnikova-6654120-edited-scaled.jpgPhoto

by Arina Krasnikova: Wooden chopping boards leaning against a wall beside condiment dispensers

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You wash your cutting boards and stack them on top of each other in a cabinet or on the counter. What's the harm in that? Well, according to Bucknavage, that's a bad idea because it can trap moisture and create mold. He said that restaurants store their cutting boards upright and never stack them.

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"This is to ensure proper drainage. If stored on top of each other, moisture will be captured, which can result in mold growth," he said.

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So next time you wash your cutting boards, let them air-dry completely and store them vertically to avoid any moldy surprises.

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7. Drying utensils with a dish towel

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http://tigpost.co/wp-content/uploads/2023/05/pexels-cottonbro-studio-4107301-768x1024.jpgPhoto

by cottonbro studio: A woman in gray blazer holding a dish towel by a kitchen sink with two clear drinking glasses on the counter

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http://tigpost.co/wp-content/uploads/2023/05/pexels-cottonbro-studio-4107308-768x1024.jpgPhoto

by cottonbro studio: A woman in gray blazer cleaning a clear drinking glass

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You wash your utensils and dry them with a dish towel before putting them away. That's fine, right?

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Not really. Shumaker said that drying utensils with a dish towel could potentially recontaminate them if the towel is dirty. She said that utensils should be air-dried instead.

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"Because dish towels can harbor bacteria and other microorganisms, they can transfer these to clean utensils," she said. She also said that you should wash your dish towels frequently and replace them when they get worn out or stained.

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8. Letting your pet hang out with you while you cook

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http://tigpost.co/wp-content/uploads/2023/05/pexels-sarah-chai-7282406-683x1024.jpgPhoto

by Sarah Chai: A woman cooking on a stove near her pet dog

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http://tigpost.co/wp-content/uploads/2023/05/pexels-zen-chung-5749807-683x1024.jpgPhoto

by Zen Chung: A man standing with a cup of coffee and a croissant near his pet dog

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You love your furry friend and you want them to keep you company while you cook. That's cute, right?

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Maybe, but it's not very hygienic. Shumaker and Bucknavage said that animals are not allowed in restaurant kitchens because they can contaminate food and surfaces with their hair, saliva and other secretions. They also said that some pets can carry germs that can cause foodborne illness in humans.

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If you do let your pet in the kitchen, make sure to wash your hands after touching them and before handling food. And keep them away from any raw or cooked food that they might try to sneak a bite of.

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By following these tips, you can make your home kitchen as safe as a restaurant's and avoid any food-related mishaps. And don't worry, you can still have fun cooking and eating - just do it with a little more care and caution.

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Remember, a little change in habits can lead to a safer and more enjoyable cooking experience in your kitchen. So, let's get cooking without compromising on safety, shall we?!

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Source: The Independent Ghana

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