September is Food Safety Education Month: Are You Making One of These Common Mistakes?

Food poisoning isn’t just a bad way to spend your weekend—it can also mean missed days of school or work, costly medical bills, and lost wages. According to the National Conference of State Legislatures, foodborne illness causes an economic burden of about $15 billion each year in the United States alone.

But here’s the good news: many of these illnesses are preventable. With the right food handling habits, you can keep yourself—and your family—safe.

To mark Food Safety Education Month, experts are encouraging home cooks to take a fresh look at their kitchen routines. Here are some of the most common food safety mistakes people make, and how to avoid them:

1. Not washing your hands.
   It sounds basic, but it’s one of the biggest problems. Wash your hands thoroughly with soap and water for at least 20 seconds before handling food, after using the restroom, blowing your nose, petting animals, or even using your phone. Germs travel fast, and clean hands are your first line of defense.
2. Rinsing raw poultry.
   It might seem like a good way to “clean” the meat, but rinsing raw chicken or turkey under the faucet can actually spread harmful bacteria to your sink, countertops, and nearby kitchen tools. Cooking poultry to the correct temperature is what truly kills germs, not rinsing.
3. Cutting board mix-ups.
   Never use the same cutting board for raw meat and vegetables without cleaning it in between. Better yet, use separate boards—one for meat, poultry, or fish, and another for fruits and vegetables. Always wash boards with hot, soapy water after each use.
4. Defrosting food the wrong way.
   Leaving frozen food out on the counter might seem harmless, but it can create a perfect environment for bacteria to grow. Instead, thaw foods in the refrigerator, in cold water, or in the microwave—not at room temperature. The USDA’s Big Thaw guide explains how to thaw safely. Visit: https://tinyurl.com/4y8tvjwh
5. Undercooking food.
   Looks can be deceiving. Meat and poultry might appear done on the outside while still undercooked inside. That’s why using a food thermometer is essential. Check the USDA’s Minimum Internal Temperature Chart to know the safe temperature for everything from chicken to leftovers: https://tinyurl.com/ycwpatak

Food safety doesn’t require a complete kitchen overhaul—just a few smart habits. Whether you’re making lunch for your kids, grilling on the weekend, or reheating leftovers, a little care goes a long way in keeping your meals safe.

So this September, take a moment to check your kitchen habits because staying safe starts with what you do before you eat.