Plenty of the 48 million people who fall victim to foodborne illnesses each year couldn’t have done anything to avoid them. After all, we can only abide by romaine lettuce recalls for E.

coli and egg recalls for Salmonella after the Federal Drug Administration (FDA) reports them. But you wouldn’t believe how many food safety mistakes are in our hands…literally. We’ve asked

culinary professionals for the top food safety mistakes they see, along with tips on how to fix and avoid them. From refrigerating hot food to improperly prepping produce, these are the 12

food mistakes you can’t afford to make in the kitchen anymore. Kick these habits to the curb and then read up on the 52 Life-Changing Kitchen Hacks That’ll Make You Enjoy Cooking Again.

food hot—rather than just lukewarm or room temperature—in a slow cooker or over a simmer. And keep cold foods chilled by serving them over ice. STAY INFORMED: Sign up for our newsletter to

get the latest food news delivered straight to your inbox. REFRIGERATING HOT LEFTOVERS. The danger zone isn’t just something that can happen on your table or outside. You can also cause your

fridge to enter a heatwave if you place still-hot leftovers inside. HOW TO FIX IT: Allow hot food, such as stews, casseroles, and pasta, to cool on the counter or stovetop. “The FDA

recommends cooling foods to 70 degrees Fahrenheit within the first two hours after cooking and 40 degrees Fahrenheit within four hours after that,” explains Lisa McManus, executive tasting

and testing editor at America’s Test Kitchen in Boston, Massachusetts. “We stay within these guidelines by cooling food on the countertop for about an hour, until it reaches 80 to 90 degrees

Fahrenheit (food should be just warm to the touch), then transferring it to the fridge. A good investment is an instant-read thermometer, so you can quickly check for safe temperatures.”

And while you’re waiting for the big chill, label your leftovers by name and creation date (a strip of masking tape and a permanent marker are the perfect tools for the job). That way, you

and your family are always well-informed about what’s safe to eat. “Plan on getting rid of leftovers more than a week old,” says Tom Beckman, chef instructor at Auguste Escoffier School of

Culinary Arts in Chicago, Illinois. SETTING YOUR REFRIGERATOR TEMPERATURE TOO HIGH. The ideal temperature for your refrigerator is 40 degrees Fahrenheit, and your freezer should be 32

degrees Fahrenheit or below, McManus says. HOW TO FIX IT: “We recommend buying a fridge and freezer thermometer. Use it and check it often to guarantee your fridge and freezer are operating

correctly and safely,” she says. WASHING CHICKEN PRIOR TO COOKING. Poultry doesn’t need a spa day. Actually, you can save time and your health by not washing chicken. “I’m always amazed at

how often I see people washing or at least rinsing meat,” says Beckman. “Chicken should never be rinsed, as it will spread the potential contaminants all around the sink area.” HOW TO FIX

IT: Before preparing your chicken, grind pepper, select your salt, prepare the herbs and spices, and place them all into a small bowl for seasoning the raw meat. That way, you don’t need to

touch the pepper mill or saltbox with contaminated hands. Then, “just pat chicken—and other meats—dry with paper towels, and throw them away immediately,” suggests McManus. Now you’re ready

to season the meat, but be sure to “throw the rest of the salt and pepper away, wash the bowl and wash your hands and anything else you touched, using hot, soapy water,” according to

McManus. PREPPING PRODUCE IMPROPERLY. You also don’t need to re-wash pre-washed greens, but you should wash produce that hasn’t been cleaned yet. “Pre-washed produce is likely to have fewer

bacteria—or none at all—than your kitchen sink or counter, and washing the greens may actually introduce bacteria,” McManus says. “We took swabs from pre-washed lettuce straight from the bag

and swabs from lettuce we re-washed in the test kitchen. The re-washed lettuce grew bacteria in a petri dish, while the untouched pre-washed greens did not.” Alternatively, Ryan Pfeiffer,

executive chef at Blackbird in Chicago, Illinois, says it’s important to wash produce that hasn’t gone through the wringer yet. “This is especially important for things that grow in or close

to the ground, including root vegetables,” he says. HOW TO FIX IT: Use pre-washed produce as-is; otherwise, “strong washing should be done on potatoes and other root vegetables, like

carrots and parsnips. Special care should be taken with berries as to not ruin them,” Beckman says. When it comes to berries, rinse them gently and immediately before use. Generally, you

should rinse all fruits before you cut them to avoid introducing contaminants on the skin to the flesh, to limit impact to the quality of the produce, and to reduce the speed of oxidation.

CRACKING EGGS ON THE RIM OF A BOWL. Feel free to get cracking, but do so away from the vessel that will hold all of your raw ingredients. “Cracking the eggs on the edge of the bowl may get

some shell in the recipe, thereby contaminating all the ingredients,” Beckman says. Plus, you may spread some white or yolk residue onto the outside of the bowl that can drip down to the

countertop. HOW TO FIX IT: Tap the egg on your counter, then open it into a small, separate bowl. Check egg for quality and add then add it to the larger bowl. Immediately sanitize the

counter. CONTAMINATING YOUR CUTTING BOARDS. Using a large cutting board makes it easier to prep a lot of ingredients quickly and easily, but it can also be a recipe for

cross-contamination.6254a4d1642c605c54bf1cab17d50f1e HOW TO FIX IT: Sanitize your cutting board before beginning any meal prep. Then, use hot, soapy water before and after each use,

according to the USDA. Invest in one cutting board to dedicate to meat and another cutting board for produce. “When people use flimsy thin cutting boards that are too small for the task,

they tend to get a little lax with sanitation. Thin cutting boards can also lead to injury as they may slip more,” Beckman says. He suggests investing in a quality bamboo or wood board. And

be sure to replace any overly-worn cutting boards with deep, tough-to-clean grooves. Also, don’t forget to set up a safe space for slicing. “Put a couple of wet paper towels or a kitchen

towel under your cutting board to stabilize it on a flat counter,” says Ross Henke, executive chef at Quiote in Chicago, Illinois. “I don’t know how many times I’ve seen my mom chopping

vegetables as the cutting board slowly runs away from her, or she balances it ever so slightly over the kitchen sink to ‘make clean up easier.'” DEFROSTING FOOD ON THE COUNTER. Just

because generations before us did it, doesn’t mean it’s a good idea. “Don’t defrost food by leaving it out on the counter. And once it’s defrosted, don’t refreeze it,” McManus says. HOW TO

FIX IT: The fridge is your friend. Most small pieces of food can be defrosted in the refrigerator overnight, Beckman says, although whole chickens and turkeys may take a few days to fully

defrost. “Transfer frozen ingredients to the fridge to let them gently and safely defrost. Before you do so, move the items into a pan, bag, or bowl to catch any drips,” McManus says.

“Defrost everything on the bottom shelf so nothing drips onto other food.” Your guide to the anti-inflammatory diet that heals your gut, slows the signs of aging, and helps you lose weight.

ALLOWING PANTRY STAPLES TO GO BAD. You’re well aware that fruits, vegetables, meat, and dairy products can spoil. But did you know that many items that are typically stored at room

temperature can too? Often, the culprit is small amounts of fat that go rancid. HOW TO FIX IT: “Dry yeast should be kept in the freezer unless it is used every day. Instant and active dry

yeasts can be kept in the refrigerator for up to a year with no detriment,” Beckman says. “Flour and nuts can also be kept in the freezer, as they have components that will go bad in a few

weeks if kept at room temperature.” Also, buy small quantities of oil—as much as you estimate you’ll use in a month—and store it at room temperature, he adds. NOT WASHING YOUR HANDS LONG

ENOUGH—OR PROPERLY. Scrub a dub-dub—your hands are likely covered in grub. So wash them early and often to avoid cross-contamination and foodborne illness. HOW TO FIX IT: “People don’t wash

their hands long enough. Washing your hands is one of the best ways to stop the spread of foodborne pathogens,” McManus says. “Wash before and during cooking, especially after touching raw

meat and poultry. The FDA recommends at least 20 seconds in hot, soapy water. Try singing ‘Happy Birthday’ once to time it out.” GETTING FOOLED BY LABEL DATES. “People worry about using food

after the ‘best by’ dates. In general, those dates are about quality, not safety. You can still often eat the food,” McManus says. HOW TO FIX IT: Use our handy expiration date guide to

determine what each of those label dates really means. Sometimes, you can safely snack on food after its expiration date is up. “Let your nose and eyes be the judge. If it’s just past the

‘best by’ date, and still smells okay and looks okay, then it’s probably okay. But if you have any doubt, throw it out. It’s not worth getting sick!” McManus says. LETTING YOUR SPONGE TURN

INTO A SCIENCE EXPERIMENT. You sanitized your cooking space, but when was the last time you sanitized your sponge? If you have to think about it, you’re likely spreading around germs when

you think you’re “cleaning.” HOW TO FIX IT: Replace your sponge every two to three weeks, and in between, clean your sponge by dampening it and microwaving it for at least two minutes. Or

run your sponge through your dishwasher with a heated dry cycle, preferably every time you do dishes, McManus says. “Make sure to rinse and squeeze out the sponge before storing it where it

can air-dry between uses,” McManus says. “Leaving bits of food stuck on a warm, wet sponge is an invitation to bacteria to grow.” Now that you know these food safety tips, you’ll be an

expert in the kitchen. And for more food safety tips, Here’s When It’s OK to Eat Moldy Food—And When It’s Not.