5 Safe Food Handling Tips from Experts
Food poisoning is more common than you think, but it can be easily prevented with proper food handling. Follow these five expert tips to ensure your food is safe and reduce the risk of illness.
By:
The Good Home Daily
Posted on March 27, 2025
That stomachache after a good meal might be more than just a simple discomfort—it could be food poisoning. And trust us, you’re not alone.
Food poisoning is more common than you might think. According to the World Health Organization (WHO), 600 million people get food poisoning every year, and sadly, 420,000 cases result in death.
Food poisoning occurs when someone eats food contaminated with harmful bacteria, viruses, parasites, or chemicals. While this is a worldwide issue, it is completely preventable with proper food handling.
That’s why on this page, we’ll share important steps for handling different foods safely. The five steps below are based on food safety guidelines outlined by the US Food and Drug Administration (FDA) and FoodSafety.gov. By following these simple practices, you can significantly reduce your risk of getting sick and ensure that your food is safe to eat.
1. Wash Hands and Utensils
Want to know the best way to fight bacteria and viruses? Just wash your hands! It sounds very simple, but it’s highly effective. In fact, you don’t need antibacterial soap. According to the FDA, regular soap and water will do the job.
The right way to wash your hands is to scrub them thoroughly for at least 20 seconds. Make sure to wash the backs of your hands, between your fingers, and under your nails. Need a timer? Just hum “Happy Birthday” twice. Rinse well, then dry with a clean towel.
Remember to wash your hands before, during, and after handling food. Don’t skip this step, especially when working with raw ingredients like meat, poultry, seafood, or eggs. Additionally, after using the bathroom, changing diapers, or touching pets, a good hand wash is also a must.
2. Wash Vegetables but Not Meat
Veggie and fruit lovers, this is for you! Before eating those fruits and vegetables, make sure to give them a good rinse under running water. FoodSafety.gov doesn’t recommend using soap or even fancy produce washes—plain water is all you need.
Never skip this step, even if you plan to cut or peel your produce. Rinsing helps remove dirt and hidden germs that might be lurking on the skin.
Now, here’s the twist: don’t wash meat, poultry, eggs, or seafood. It might surprise you, but washing them can actually increase the spread of germs around your kitchen.
According to a study by the US Department of Agriculture (USDA), 1 in 7 people who washed chicken still had germs lingering in their sink.
However, if you really can’t resist giving your meat a quick rinse, use a gentle stream to avoid splashing. After washing, immediately scrub your sink and surrounding area with hot, soapy water.
3. Separate Raw Meats From Other Foods
Keep your raw meat, poultry, seafood, and eggs in their own corner, away from your other food items. That’s because their juices can spread germs. Do this not only in your fridge but also in your shopping cart and grocery bags.
Here’s another expert tip: use separate cutting boards—one for raw meat and another for fruits and veggies. This prevents accidental germ transfer from raw meat to fresh produce.
This may sound obvious, but never put cooked food on a plate that held raw meat or eggs. It’s like mixing clean clothes with dirty ones—a recipe for cross-contamination.
Finally, when it comes to marinades, don’t reuse them unless you bring them to a boil first. Marinades can be a breeding ground for bacteria, so it’s best to start fresh.
4. Cook at the Right Temperature
To ensure your food is safe to eat, cook it to the right temperature. Keep in mind, however, that the right temperature for cooking may vary depending on your ingredients.
For instance, the meat of beef, bison, veal, goat, and lamb requires 63°C (145°F) internal temperature. On the other hand, the right cooking temperature for chicken, turkey, and other poultry is 74°C (165°F). Finally, for seafood, the right temperature is 63°C (145°F).
For the complete guide, you can check the temperature chart from FoodSafety.Gov to confirm your food is properly cooked.
Use a food thermometer to check for doneness by inserting it into the thickest part of the food, away from bone, fat, and gristle.
Once your food is cooked, keep it hot! That means 60°C (140°F) or above. If you’re not serving it right away, use a chafing dish, warming tray, or slow cooker to keep it out of the danger zone (4°C to 60°C), where germs can multiply.
5. Refrigerate and Freeze Food Properly
If you are not going to consume your food right away, refrigerate or freeze it properly. As mentioned, bacteria and microbes multiply fastest between 4°C and 60°C, so make sure to set your fridge below this temperature.
Also, do not let perishable foods sit outside the fridge for too long. Two hours is the max at room temperature, but if it’s hot outside, refrigerate it within an hour.
Keep in mind, however, that freezing food doesn’t kill harmful germs—it just puts them on pause until you cook the food. To know when to toss food, check out a safe storage times chart. You don’t want to eat food that’s gone bad!
Just a final reminder: some food items don’t need to be refrigerated. In fact, refrigerating them can speed up spoilage and make them stale.
