6 Food Safety Misconceptions You Need to Know About

6 food safety misconceptions you need to know about

The below content was written prior to May 2020 when Checkit launched a new website. This coincided with the use of updated terminology for solutions, concepts and company names. The companies Tutela, Axon and Next Control Systems are now Checkit. Checkit’s Real-time Operations Management is now referred to as Connected Workflow Management, Tutela solutions are now referred to as Automated Monitoring +, and Axon/Next Control Systems solutions are now referred to as Connected Building Management.

According to new research, many people are putting themselves at risk of food poisoning by falling foul to a number of food safety misconceptions.

The survey was conducted by the Food Standards Agency as part of Food Safety Week 2013 and reveals a raft of myths surrounding food storage, cooking, cleaning habits and what is safe to eat. Here are six of the biggies:

      1.       Two thirds of people believe you can tell whether food is safe by the look or smell
Afraid not. Potentially dangerous germs such as E. coli and Salmonella won’t change the appearance of food and it won’t necessarily smell ‘off’.

      2.       Nearly 50% of people believe the “use by date” is put on foods by retailers so you have to throw them out
The FSA explains that food can be safely eaten after its “best before” date as this only shows how fresh long-life food is, rather than whether or not it is safe to eat. “Use by” dates are a different story. Food should always be consumed before its “use by” date and there is a risk of food poisoning after this date.

      3.       Two-thirds of people believe you need to wash poultry before you cook it
By washing uncooked meat and poultry, you risk spreading germs around the kitchen. Not a good idea.

      4.       Almost 50% of people are unaware that cooked rice can’t be kept as long as other leftovers
If cooked rice is left, bacteria will quickly make it unsafe to eat. The NHS advises serving rice as soon as it’s cooked.

      5.       One in four believes food poisoning is caused by the last thing they’ve eaten
Symptoms of food poisoning usually take 1 – 3 days to develop, but it can take as long as several weeks.

      6.       One in four incorrectly believes food cooked in the microwave will be safe because the microwave kills any germs
It’s heat that kills bacteria, not the microwave energy. The same storage and cooking rules that apply to conventional ovens also apply to microwaves.

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