5 Common Food Safety Mistakes (And How to Avoid Them)
Food safety is one of the most critical aspects of running a kitchen. Yet, mistakes happen every day—even in professional settings. The good news? Most food safety errors are easy to prevent with the right knowledge and training. Let’s explore the five most common food safety mistakes and how you and your team can avoid them.
Mistake 1: Not Washing Hands Properly
It may sound basic, but handwashing is often overlooked. Quickly rinsing under water isn’t enough—hands need to be washed with warm water and soap for at least 20 seconds.
Why it matters: Dirty hands can transfer harmful bacteria like Salmonella and E. coli straight onto food.
How to avoid it:
- Train staff on proper handwashing steps.
- Place handwashing stations in accessible areas.
- Remind staff to wash hands after using the restroom, handling raw meat, or touching waste.
Mistake 2: Mixing Raw and Cooked Foods
Cross-contamination happens when raw foods come into contact with cooked foods. For example, cutting vegetables on the same board used for raw chicken is a recipe for disaster.
Why it matters: Raw foods often contain bacteria that can make consumers sick if transferred to ready-to-eat items.
How to avoid it:
- Use separate chopping boards and knives for raw and cooked foods.
- Store raw meat below cooked or ready-to-eat items in the fridge.
- Train staff to recognize and prevent cross-contamination risks.
Mistake 3: Storing Food at the Wrong Temperature
Temperature control is one of the golden rules of food safety. Leaving food at room temperature for too long allows bacteria to multiply.
Why it matters: Food kept in the “danger zone” (between 5°C and 60°C) becomes unsafe very quickly.
How to avoid it:
- Keep cold foods below 5°C and hot foods above 60°C.
- Use thermometers to monitor storage and cooking temperatures.
- Train staff to follow strict guidelines for reheating and cooling.
Mistake 4: Poor Personal Hygiene in the Kitchen
It’s not just about clean uniforms. Personal hygiene includes trimmed nails, tied-back hair, and avoiding jewelry while handling food.
Why it matters: Hair, sweat, or even small cuts can contaminate food.
How to avoid it:
- Encourage staff to wear clean uniforms daily.
- Provide hairnets, gloves, and aprons.
- Educate staff on why personal hygiene protects consumers.
Mistake 5: Skipping Food Safety Training
Perhaps the biggest mistake is assuming that food safety is “common sense.” Without proper training, staff may not recognize the risks or know the correct practices.
Why it matters: Untrained staff put both customers and the business at risk.
How to avoid it:
- Enroll staff in a basic food safety course.
- Refresh training regularly to keep knowledge up-to-date.
- Build a workplace culture where safety comes first.
The Easy First Step: Basic Training – Introduction to Food Safety
Avoiding these five mistakes is possible with the right foundation. That’s why our Basic Training – Introduction to Food Safety is the perfect place to start.
📌 Details at a glance:
- Duration: 2 hours
- Price: R500 per person (minimum 6 learners)
- Who it’s for: Food handlers, kitchen staff, or anyone new to food safety
- What you’ll learn: Personal hygiene basics, safe food handling practices, and understanding your role in protecting consumers
Give your team the tools they need to avoid costly mistakes and keep every plate safe. Book Now!