Rinsing raw chicken
It might seem logical to give your chicken a little rinse before cooking, but this can spread harmful bacteria like Salmonella and Campylobacter around your kitchen. These pesky germs can fly up to three feet away from where you're washing! So instead of a rinse, just cook your chicken thoroughly. Heat is the real hero here, killing off any unwanted bacteria and keeping your kitchen much safer.
Cross-contamination
This happens when harmful bacteria or viruses from one food item are transferred to another, often through cutting boards, utensils, or even hands. To keep cross-contamination at bay:
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Always wash your hands before handling food.
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Use separate cutting boards and utensils for raw meats, cooked meats, and vegetables.
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Wash your hands thoroughly after handling raw food.
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Keep cooked and raw foods apart in your fridge and during preparation.
Tip:
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Using colour coded chopping boards for preparing different foods can be helpful. For example, use a red board for raw meat, yellow for cooked meat and green for fruit and vegetables. If you prefer wooden chopping boards you could add labels so they don’t get mixed up.
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If you are using one board for everything, make sure it’s washed with hot soapy water after every use.
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PS: There’s no strong evidence to suggest that one type of chopping board is more or less hygienic than another, whether plastic, wooden, glass or even marble.
Thawing frozen food on the benchtop
Defrosting food at room temperature is like sending bacteria a party invitation (and telling them to bring friends). Instead, plan ahead and thaw food safely in the fridge or if you’re in a hurry, use the defrosting mode on your microwave. Once it’s thawed, cook it promptly to avoid any unwanted microbial guests.
Ignoring the temperature ‘danger zone’
This is temperatures between 5°C and 60°C, where bacteria can grow rapidly. Keeping hot foods hot (above 60°C) and cold foods cold (below 5°C) minimises the risk of bacterial growth. Don't leave perishable foods out for more than two hours, and always refrigerate leftovers promptly.
Overloading your fridge
Don't overload the fridge to make sure cold air can circulate and keep the temperature even. Check the fridge temperature regularly, especially in hot weather – it should be below 5˚C
Ignoring ‘use-by’ dates
While some treat ‘use-by’ dates as suggestions, they're there for a reason. Expiry dates, especially on high-risk foods like dairy and meats, are indicators of how long the food is expected to remain safe to eat. ‘Use-by’ dates are different to ‘best before’ dates.
Using one sponge
Using the same sponge for everything is a big no-no. Sponges are bacteria's version of a luxury spa. They love it! And every time you use it, you're spreading those germs around. Microwave your sponge for a minute (make sure it’s damp) or throw it in the dishwasher to clean it and start a new one regularly. For messy spills, use disposable paper towel.
Remember to always follow Australian Food Safety Guidelines and when in doubt, it’s better to be safe than sorry.
Source: https://www.healthywa.wa.gov.au/
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