22/11/2024

Top 3 Food Safety Mistakes (And How to Avoid Them)

Keeping a compliant kitchen is fundamental for food businesses. A strong hygiene rating reassures customers, protects your brand, and prevents costly outbreaks. In the UK, 2.4 million cases of foodborne illness occur annually, with improper storage, cooking, and cross-contamination being major causes. Here’s what to look out for and how to avoid these mistakes.

1. Cross-Contamination

Cross-contamination occurs when harmful bacteria or allergens spread between foods, surfaces, and equipment. It’s usually caused by:

Not washing hands properly
Not cleaning and disinfecting equipment and surfaces
Not separating equipment for different foods

Key actions to take to prevent cross-contamination:

Wash Hands Thoroughly

Always wash hands before handling food and after handling raw meat, fish, eggs, and allergens. Wash for at least 30 seconds using warm water and soap, ensuring to scrub between fingers and under nails.

Ensure Equipment is Properly Cleaned and Disinfected

Check dishwashers are reaching high enough temperatures (55 °C in the wash cycle and 82 °C during the spin cycle) to effectively kill bacteria. Regularly clean and disinfect food preparation areas to prevent harmful bacteria from spreading. Clean food penetration probes after every use.

Use Colour-Coded Equipment

Prepare foods such as raw meat, cooked meat, and dairy using separate, colour-coded equipment to reduce the risk of contamination. This also helps manage allergen cross-contamination, which is now a legal requirement for food businesses under UK regulations.

2. Improper Cold Food Storage

Chilled foods can quickly develop harmful bacteria if they are stored in the danger zone (8–63 °C) for more than two hours. This most commonly occurs due to:

Inadequate insulation during transportation
Incorrect fridge/freezer temperatures
Fridge/freezer doors being left open
Hot foods not being cooled quickly enough
Overcrowding fridges or freezers

Key actions to take to prevent improper cold food storage:

Check Incoming Deliveries

Confirm the temperature of incoming deliveries using between-pack probes or infrared thermometers. Some suppliers use transportation data loggers, enabling quick digital downloads to show food has been kept at the correct temperature throughout transit.

Monitor Fridge/Freezer Temperatures

It’s a legal requirement for businesses to maintain fridge temperatures below 8 °C and freezers below -18 °C. However, for optimal freshness and safety, keep fridges between 3–5 °C. Fridge/freezer thermometers with alarms warn if temperatures rise, allowing quick corrective actions. WiFi loggers send alerts digitally, offering peace of mind even when no one is on site.

Chill Hot Food Quickly

Hot food should be cooled to below 8 °C within 90 minute s to prevent bacteria growth. Speed up cooling by using blast chillers or dividing food into smaller portions and placing them in shallow baths of cold water.

Avoid Overcrowding

Overloading fridges and freezers reduces airflow, causing uneven cooling. Use additional fridges and freezers to ensure all food is stored safely.

3. Undercooking Foods

Undercooked foods, especially meat, poultry, and fish, can expose consumers to dangerous foodborne illnesses like Salmonella and E. coli. Undercooking happens when:

Cooking equipment isn’t performing correctly
Thermometers aren’t used to check internal temperatures, or are used incorrectly
Pre-cooked foods aren’t reheated to safe temperatures

Key actions to take to avoid undercooking foods:

Use a Reliable Food Thermometer

Always cook meat, poultry, fish, and reheated foods to their recommended internal temperatures using an accurate and reliable food probe. For example, poultry should reach 74 °C, burgers should reach 70 °C, and fish should reach 60 °C.

Measure Temperatures Correctly

When measuring temperatures, check multiple spots in thicker cuts of meat, avoiding bone and gristle. Stir liquids before checking to ensure accurate readings throughout.

Calibrate Your Equipment

Regularly verify the accuracy of your thermometers and recalibrate them as needed. If they are inaccurate, make adjustments or send the device for professional recalibration.

Summary

Cross-contamination, improper storage, and undercooked foods are the top three food safety mistakes made in both professional kitchens and at home. Each can cause serious illness and, for businesses, result in costly repercussions and damage to brand reputation. By following the tips above, you’ll keep food safe, ensure compliance, and deliver better results that keep customers happy and returning.

View our food safety chart for all of the temperatures you need in one place.