The Second Wave: Food Safety Myths That Deserve Your Attention
Walk into any commercial kitchen, and you’ll find hardworking staff following protocols they have learned over the years. Many are correct, but others are dangerously wrong. In our last blog, we started exploring these myths, and once I started, I couldn’t stop!
- Myth #5: Sanitizer Works Instantly
Sometimes our staff see sanitizer as a quick fix: spray, wipe, and move on. In a busy kitchen where speed matters, the assumption is that chemical contact equals instant sanitation. And while we should be happy when employees are using the sanitizer, it takes time for it to be effective.
Each type of sanitizer: chlorine-based, quaternary ammonium compounds, and iodine-based solutions, needs time in contact with the surface to be effective. Contact time will depend on the concentration of the solution. Too weak, and it’s ineffective; too strong, and it leaves toxic residues.
It is also vital to remember that sanitizers only work on clean surfaces, as soil, grease, and food debris can shield bacteria from chemical contact, thereby reducing the overall efficacy of the sanitizer.
…proper cooking can’t undo what happened when food sat in the danger zone for too long…
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· Myth #6: Food Is Safe Once It Reaches the Right Temperature
End-point cooking temperatures are heavily emphasized in food safety training, leading to the belief that hitting 165°F (or other required temperatures) is the endpoint of safety.
Proper cooking can’t undo what happened when food sat in the danger zone. Reaching the correct internal temperature kills pathogens present at that moment, but it doesn’t reverse toxin production that has already occurred due to temperature abuse. For example, Staphylococcus aureus produces heat-stable toxins when food sits in the danger zone. When cooked, the cooking process can kill the bacteria, but doesn’t destroy the toxins, which can still cause severe vomiting and illness. Similarly, Bacillus cereus forms heat-resistant spores that survive cooking. If contaminated rice sits at room temperature after cooking, spores germinate and produce toxins; reheating won’t make it safe. Proper temperature control throughout the entire food flow is critical, not just at the cooking step.
· Myth #7: Buffets and Salad Bars Are Inherently Risky but Unavoidable
Self-service operations carry an elevated risk due to customer handling, extended display times, and potential contamination from one customer to the next. Many operators simply accept violations as part of the business, but it doesn’t have to be that way.
While buffets and salad bars present challenges, proper controls make them as safe as other service styles. The primary risks include time-temperature abuse, cross-contamination from customers, and environmental contamination. The FDA Food Code outlines specific requirements for self-service operations, which, when followed, help mitigate these risks. Operators who dismiss buffet safety as impossible to control create liability and help to perpetuate this myth.
· Myth #8: You Should Wash All Produce, even if it is Pre-Washed
Some employees perpetuate the myth that you should always wash produce, even if it is pre-washed. I think this may harken back to the “we’ve always done it this way” mentality.
However, if the produce packaging notes that the product is “pre-washed,” “triple-washed,” or “ready-to-eat”, please don’t feel the need to re-wash it! If pathogens survive commercial washing during processing, your employees and processes will not reduce pathogens to safe levels through additional washing. In fact, rewashing in your operation creates a greater risk of cross-contamination than using the product straight from the package.
Food safety myths are dangerous precisely because they seem sophisticated or are accepted as “standards” in some businesses. By supporting a food-safe culture, you encourage your employees to challenge every assumption, require evidence-based practices, and never accept “we’ve always done it this way” as justification. Your operation’s success depends on eliminating not just the obvious mistakes, but also the subtle ones that hide in plain sight.
Have you observed some of these myths shared among your colleagues, or do you have stories to tell of your own? We would love to hear them! Drop me a note at foodsafety@foodhandler.com and share them with us. With your permission, I may be able to use them in a future blog. Risk Nothing.
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Changing Climate: The Unseen Impact on Food Safety
In June, I was asked to participate in the Allinfoodz podcast, put on by a colleague, Dr. Amit Sharma, at Penn State University. One of the points Dr. Sharma wanted to discuss was the impact of climate change on food safety, which is something I was certainly aware of, but not something I had done much research on. However, when preparing for the interview and podcast, it was interesting to learn more about the relationship between the two.
Thawing Food with Food Safety in Mind
There comes a time in almost every foodservice operation where you must thaw food. Yes, I know there are those operations who have moved to fresh products only and don’t have a freezer in-house, but I am willing to bet that is more the exception than the norm. I am almost sure that anyone reading this blog who works in a foodservice operation can regurgitate what methods are acceptable to thaw food per the FDA Model Food Code. In case you don’t recall, I will discuss them briefly, but I wanted to spend some time covering these requirements a bit more in-depth – so you not only know WHAT to do, but the WHY we do it that way.
Addressing Major Food Recalls in Your Business
It seems like every year we have a large-scale food recall that reminds consumers and foodservice operators about the importance of food safety. Not that we need reminded, but it certainly puts the topic in the headlines again. Last year, it was the onion recall. This year, it may very well be the Jiff peanut butter recall, of which we are in the midst of. At the time of the publishing, we are starting to learn more about a potential hepatitis A outbreak linked to strawberries. If you have not been impacted by either of these recalls in your personal or business life, I would be surprised.
Sanitation, Sanitation, Where Art Thou?
Continuing the theme I picked up on a few months ago, discussing common causes of foodborne illness, I’d like to focus this blog on cross contamination, more precisely sanitation. Sanitation is another issue that employees don’t often do at home, so they discount the importance of it in the food production environment. That is to say that they have never made someone sick at home because they only clean their countertops and they have likely never sanitized their kitchen, so why is it so important in a foodservice facility?
