Let’s be honest—food safety isn’t the most exciting topic at the dinner table (unless you're a food safety trainer, in which case, it’s the topic). But it’s also one of the most important. There’s a ton of misinformation out there, and some of these myths have been passed down for generations, much like grandma’s famous questionable potato salad recipe.
1. “If it smells fine, it’s safe to eat.”
🚫 False!
Your nose is a powerful tool (especially when someone microwaves fish in the office), but it’s not a food safety detector. Some bacteria, like Listeria and Salmonella, don’t produce noticeable smells, yet they can still cause foodborne illnesses. So, even if that week-old chicken in the fridge smells “okay,” it might not be.
✅ The real rule: Always check expiration dates, store food at the correct temperatures, and when in doubt, throw it out!
2. “You can tell chicken is done when the juices run clear.”
🚫 Nope!
This is one of those “sounds scientific” myths that has fooled many backyard grill masters. The color of meat juices can be misleading—sometimes chicken is still undercooked even if the juices look clear. The only reliable way to check?
✅ Use a food thermometer. Chicken should reach an internal temperature of 75°C (165°F) to be safe to eat. Bonus: You’ll also avoid overcooking it into a dry, rubbery mess!
3. “You don’t need to wash your hands if you just used hand sanitizer.”
🚫 Think again!
Hand sanitizer is great when soap and water aren’t available (like after handling a shopping cart that looks like it’s seen things). But in food prep? Not so much. Sanitizer doesn’t remove grease, dirt, or food particles that can carry bacteria.
✅ The gold standard: Wash hands with warm water and soap for at least 20 seconds before handling food. (Sing the “Happy Birthday” song twice—preferably in your head unless you want people to worry about you.)
4. “You should wash raw chicken before cooking.”
🚫 Absolutely not!
This myth is like that one guest who won’t leave your house—it just keeps sticking around. Washing raw chicken doesn’t remove bacteria; it actually spreads it all over your sink, countertops, and even onto your clothes. Think of it as “chicken splash zone” contamination.
✅ What to do instead? Simply cook it properly. Heat kills bacteria, not a quick rinse!
5. “Leftovers are fine as long as they don’t have mould.”
🚫 Yikes, no!
Mold is like that one relative who overstays their welcome—it’s not the first sign of trouble, just the most obvious one. Harmful bacteria can be growing well before mold appears.
✅ Safe practice: Refrigerate leftovers within two hours, store them properly, and eat within 3–4 days. If you’re unsure, the freezer is your best friend!
6. “Food dropped on the floor is fine if you pick it up within 5 seconds.”
🚫 Sorry, the ‘Five-Second Rule’ is a lie!
Bacteria don’t carry tiny stopwatches. The moment food hits a contaminated surface, it can pick up germs. The type of floor, moisture level, and bacteria present all determine the risk—so unless your kitchen floor is cleaner than a hospital operating room, don’t take the gamble.
✅ Safer approach: If it touches the floor, let it go. No snack is worth a stomach ache (or worse).
7. “Microwaving kills all bacteria.”
🚫 Not necessarily!
Microwaves heat food unevenly, meaning some areas might still harbour bacteria. That’s why you sometimes get a piping hot bite followed by an ice-cold one—frustrating and unsafe.
✅ Best method: Stir food thoroughly, cover it while microwaving, and use a thermometer to ensure it reaches 75°C (165°F) throughout.
Final Thoughts: Food Safety is No Joke (Even If We Are)
Misinformation can lead to foodborne illnesses, and no one wants to spend quality time with food poisoning. By busting these common myths, you’re one step closer to keeping your kitchen safe and your meals delicious.
So remember: Trust science, not old wives' tales. Use a thermometer, wash your hands, and—please—don’t wash your raw chicken.
Want to learn more? Check out our expert food safety training and ensure you’re protecting every plate! www.safetybugtraining.com
