Do You Make These Food Safety Mistakes?
Allison Tsai | Jun 19th 2014 Apr 10th 2017
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It's fine to taste food to see if it is still good.
You can't taste, smell or see the bacteria that cause food poisoning. Tasting even a small amount can cause food poisoning. When in doubt, throw out.
When preparing meat, it's best to put cooked meat on a new plate.
Never put cooked meat back onto a plate that held raw meat. Germs from the raw meat can still spread to the cooked meat. Do the same for poultry and seafood.
It's fine to thaw food on the counter.
Harmful bacteria can multiply very quickly at room temperature. It's better to thaw food in the refrigerator, in cold water or in the microwave.
You should wash meat and poultry before cooking.
The water droplets used to wash the chicken or meat can splash the sink, countertops, hands and other surfaces in your kitchen, which spreads bacteria.
It's better to refrigerate promptly rather than letting food cool first.
Illness-causing bacteria can grow in perishable foods within two hours unless they are refrigerated. It's best to refrigerate within two hours, or one hour if the temperature is above 90°F.
It's ok to have a bite of raw cookie dough.
Any food with uncooked egg may contain Salmonella or other harmful bacteria. Always cook eggs thoroughly and avoid raw or undercooked eggs in food.
It's best to marinate meat or seafood in the refrigerator.
Harmful bacteria can rapidly multiply at room temperature, so it's much safer to marinate meat or seafood in the refrigerator, rather than on the counter.
Wash your hands frequently.
Germs on your hands can contaminate foods that you and others will eat. Wash your hands frequently with soap and running water for 20 seconds.