1) If food appearance is good and not smelly, it’s mean that it’s safe to eat
False – it is a myth.
Food’s appearance, smell or tastes are not reliable warning signs. Instead, stick to the ‘use by’ date and storage instructions on the packet.
2) Eat food AFTER “best before” date will be fine
True – it is a food safety fact.
‘Best before’ dates are about food quality not safety. If food has passed its ‘best before’ date it does not mean it is unsafe, but it might have started to lose its color, flavor or texture.
3) Eat food AFTER “used by” date will make us sick
True – it is a food safety fact.
‘Use-by Date’ (also known as the recommended last consumption date or expiration date) is the end of the estimated period after which the product probably will not have the quality and safety attributes. So, do not be tempted to eat food after the ‘use by’ date on the label, even if it looks and smells fine.
4) Plastic chopping board is more hygienic than wooden one
False – it is a myth.
There is not any strong evidence that one type of chopping board is more or less hygienic than another, whether it is plastic, wooden, glass or even marble. But, what is important is that the board gets cleaned properly after every use and separate boards are used for raw and cooked foods. Additionally, it must be replaced if it gets damaged, for example from deep cuts or scoring.
5) If you have upset stomach, usually, it’s come from the last thing you eat.
False – it is a myth.
Sign & symptoms usually take between 1 and 3 days to develop, so it will not necessarily be from the last food you ate.
6) Not necessary to wash raw chicken before you cook it.
True – it is a food safety fact.
Cook to safe temperature will kill any bacteria present. Although most raw meat will have some bacteria on it, washing will not get rid of them. In fact, washing is more likely to spread harmful bacteria onto hands, work surfaces, clothing and equipment through the splashing of water droplets around the kitchen. Through cooking will kill any bacteria present.
7) Food poisoning is just only an upset stomach.
False – it is a myth.
Although most cases of food poisoning are mild and last only a day or two, but, some can be far more serious, even it will cause death.
8) Keep raw food away from cooked food is a safety fact.
True – it is a food safety fact.
Raw food and cooked food must be separate. This is to avoid cross contamination to happen. Cross-contamination is the transfer of harmful micro-organisms from one item of food to another via a non-food surface such as human hands, equipment, or utensils. It may also be a direct transfer from a raw to a cooked food item.
9) Tasting raw food during the cooking process is not cause any problem
False – it is a myth.
It is a risky behavior. Some bacteria are still present.
10) As long as I keep food in refrigerator, so, it’s mean that the food will be safe.
False – it is a myth.
A refrigerator set to below 5 °C will protect most foods, but not forever. Over time, even chilled foods will spoil. The cool temperatures slow down bacterial growth but they don’t stop the growth completely. It should be noted that some bacteria like Listeria monocytogenes can grow well under refrigerator and cross-contamination can occur if raw and cooked food or salads are open and kept together.
11) Overload the freezer or chiller with food and drinks will maintain its temperature.
False – it is a myth.
Overloading the fridge reduces airflow so the fridge has to work much harder to keep its contents cold. This will give a chance for bacteria to grow.
The following tips will help to ensure food safety, wholesomeness and quality of food materials;
- Do not overstock your refrigerator. Overfilling will reduce the circulation of cool air and make difficult the proper cooling or chilling of food materials and beverages.
- Don’t open refrigerator/freezer doors more often than necessary, as temperatures rise when the refrigerator doors open. Close doors as soon as possible to save energy and keep safe temperatures.
- Raw meat, poultry, and seafood should be in sealed containers or wrapped securely to prevent raw juices from contaminating other foods.
- Cover foods or wrap leafy vegetables with paper to retain moisture and prevent them from picking up odors from other foods.
- Once a week, make it a habit to throw out perishable foods that should no longer be eaten.
[collapse]
12) If the refrigerator had power cut and then it is function again, so, the food inside the fridge is still safe.
False – it is a myth.
Food within be safe as long as power is out no more than 4 hours (without opening the doors). Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that has been above 5 °C for over 4 hours. Always discard any items in the refrigerator that have come into contact with raw meat juices.
13) Microwave ovens only to be use for reheating.
False – it is a myth.
Microwave ovens may be used for reheating, cooking and defrosting.
14) Using foam trays and plastic wraps is the best way to thaw frozen food in microwave
False – it is a myth.
Do not use foam trays and plastic wraps because they are not heat stable at high temperatures; melting or warping of the trays or wraps from the heat of the food may cause harmful chemicals to leach in. Many microwaves have special settings for defrosting. So, it is not necessary to use tray or wrapping.