What Are Three Things You Should Avoid When Preparing Food? A Guide to Safer, Healthier Cooking

Cooking at home is one of the most rewarding and health-conscious choices you can make. From nutritious meals to creative flavors, preparing food allows you to control ingredients, portions, and cooking methods. However, despite best intentions, common mistakes in food preparation can compromise safety, nutrition, and taste. While many focus on recipes and techniques, the hazards often lie beneath the surface—hidden in poor hygiene, storage practices, or handling errors.

In this comprehensive guide, we’ll uncover three critical things you should avoid when preparing food to ensure your meals are not only delicious but also safe and nutritious. Backed by health experts and food safety guidelines, this article provides actionable insights to transform your kitchen habits for the better.

1. Avoid Cross-Contamination: Keep Raw and Ready-to-Eat Foods Separate

One of the most dangerous mistakes in food preparation is cross-contamination—when harmful bacteria from raw foods like meat, poultry, and seafood transfer to surfaces, utensils, or ready-to-eat foods such as fruits, vegetables, or cooked dishes.

Why Cross-Contamination Is Dangerous

Cross-contamination is a leading cause of foodborne illness. According to the Centers for Disease Control and Prevention (CDC), millions of food poisoning cases in the U.S. each year stem from improper handling of raw foods. Bacteria such as Salmonella, E. coli, and Listeria can thrive on cutting boards, knives, countertops, and even hands, leading to severe illness if consumed.

Key Risk Areas:

• Using the same cutting board for raw chicken and salad ingredients
• Placing cooked meat back on the plate that held raw meat
• Washing produce after handling raw meat without washing hands thoroughly

How to Prevent Cross-Contamination

To eliminate this risk, it’s essential to separate raw and cooked foods at every stage of food preparation.

Use Dedicated Cutting Boards

Adopt a color-coded system for cutting boards:

This visual cue helps kitchen staff and home cooks avoid mix-ups.

Sanitize Surfaces and Tools

After handling raw meat, poultry, or seafood:

1. Wash cutting boards, knives, and countertops with hot, soapy water.
2. Rinse thoroughly and sanitize with a solution of one tablespoon of unscented bleach per gallon of water.
3. Allow tools and surfaces to air dry or dry with clean towels.

Never reuse marinades that have come into contact with raw meat unless they are boiled first to kill bacteria.

Wash Your Hands Frequently

Handwashing is one of the simplest yet most effective ways to stop contamination. Wash hands for at least 20 seconds with soap and warm water:

• Before cooking
• After handling raw foods
• After touching garbage, pets, or your face
• After using the restroom

Rubbing your hands together under running water removes surface bacteria that soap then neutralizes.

Store Foods Safely

In the refrigerator, store raw meats on the bottom shelf, preferably in sealed containers or leak-proof bags, to prevent blood or juices from dripping onto other foods. Ready-to-eat items like dairy, fruits, and leftovers should be stored above raw products.

Tip: Use shallow containers for raw meat to promote quick, even cooling and reduce the risk of bacterial growth.

2. Avoid Inadequate Cooking Temperatures: Always Use a Food Thermometer

Undercooking food, especially meat, poultry, seafood, and eggs, is a common mistake that can lead to serious illness. Relying on color or texture alone to determine doneness is unreliable and potentially hazardous.

The Myth of “Cooking Until It Looks Done”

Many people assume that when chicken turns white or burgers stop bleeding, they’re safe to eat. But appearances can be deceiving. Pink meat does not always mean undercooked, and brown meat does not always mean safe. Only internal temperature can confirm that harmful bacteria have been eliminated.

For example, ground beef may appear brown on the outside but still be undercooked and unsafe at its core. The USDA recommends cooking ground meats to a minimum internal temperature of 160°F (71°C) to destroy E. coli and other pathogens.

Essential Safe Cooking Temperatures

Use a reliable food thermometer to verify internal temperature. Insert the probe into the thickest part of the food, avoiding bones, fat, or gristle.

The following USDA-recommended temperatures ensure foods are cooked safely:

Choosing the Right Thermometer

There are several types of kitchen thermometers:

• Digital instant-read thermometers: Fast and accurate, ideal for checking doneness during cooking.
• Dial oven-safe thermometers: Stay in the food while cooking; good for roasts.
• Dial candy thermometers: Best for sugar syrups and deep frying.
• Wireless thermometers: Monitor temperature remotely, great for grilling or smoking.

Regardless of the type, cleanliness is key. Wash the probe with hot, soapy water after each use.

Common Thermometer Mistakes to Avoid

• Using the thermometer only at the end of cooking—check temperature multiple times.
• Not calibrating the thermometer; inaccurate readings can be dangerous.
• Inserting the probe too shallowly—always reach the center of the thickest part.

Pro Tip: For large roasts or whole turkeys, take multiple readings in different areas to ensure even cooking.

Don’t Ignore Rest Time

Some foods, particularly pork and whole poultry, require a “rest time” after cooking. This three-minute window allows residual heat to continue killing pathogens and helps redistribute juices for better texture.

During rest time, the internal temperature can rise by 5–10°F, a process known as carryover cooking. Always keep this in mind when removing food from heat.

3. Avoid Improper Food Storage: Keep Perishables Out of the Temperature Danger Zone

Even the safest cooking practices can be undone by improper food storage. Many people overlook how quickly bacteria grow when food is kept at unsafe temperatures. This section delves into how to store food properly to prevent spoilage and illness.

Understanding the Danger Zone

The “Danger Zone” refers to the temperature range between 40°F (4°C) and 140°F (60°C), where bacteria can double in number every 20 minutes. Leaving perishable foods in this range for more than two hours (or one hour in temperatures above 90°F) dramatically increases the risk of foodborne illness.

Common culprits:

• Cooked rice, pasta, or potatoes left on the countertop
• Soups, stews, or casseroles cooling too slowly
• Leftover meals brought home from a restaurant and not refrigerated promptly

How to Store Food Safely After Cooking

To minimize time in the Danger Zone:

1. Cool food rapidly: Divide large portions into smaller containers to speed up cooling.
2. Refrigerate leftovers within two hours of cooking.
3. Set your refrigerator at or below 40°F (4°C) and freezer at 0°F (-18°C).

For safe cooling:

• Use shallow containers (no more than 2 inches deep).
• Place hot food in an ice bath before refrigerating.
• Avoid placing large pots of hot food directly into the fridge—this raises internal temperature and risks spoiling other items.

Refrigerator Organization Matters

How you organize your refrigerator influences food safety:

• Top shelves: Ready-to-eat foods (yogurt, drinks, cheese)
• Middle shelves: Leftovers and cooked foods
• Bottom shelf: Raw meat, poultry, and seafood (in sealed containers)
• Drawers: Fruits and vegetables (high humidity for produce, low humidity for fruits that emit ethylene)
• Door: Condiments and less perishable items

The door is the warmest part of the fridge due to frequent opening, so avoid storing milk, eggs, or raw meat there.

The Myth of “Just a Little Left Out”

Many people believe if food is only left out for an hour or appears fine, it’s safe to eat. However, bacteria like Staphylococcus aureus can produce heat-resistant toxins in food that are not destroyed by reheating.

Real-world example: A tray of pasta salad left at a picnic for three hours in 85°F weather is unsafe—even if it looks and smells okay. The risk of food poisoning is real and often underestimated.

Safe Thawing: Avoid Thawing at Room Temperature

Thawing food improperly is another common mistake. Never thaw raw meat, poultry, or seafood on the counter. The outer layers may enter the Danger Zone while the center remains frozen, allowing bacteria to grow.

Safer thawing methods:

• Refrigerator thawing: Most recommended; takes longer but is safest.
• Cold water thawing: Place food in a leak-proof bag and submerge in cold water, changing water every 30 minutes.
• Microwave thawing: Use immediately after thawing; this method can start cooking edges.

Once thawed, use raw poultry and ground meat within 1–2 days; whole cuts of beef, pork, or lamb can be stored for 3–5 days.

Label and Rotate: Practice FIFO

Use the FIFO method—“First In, First Out”—to manage food storage. Place newer items behind older ones to prevent forgotten leftovers and expired goods.

Labeling is crucial: Mark containers with contents and date. Most cooked leftovers are safe for 3–4 days. Beyond that, quality and safety decline.

When in Doubt, Throw It Out

The saying “when in doubt, throw it out” isn’t just a saying—it’s a core principle of food safety. Trust your senses, but don’t rely on them entirely. Some spoiled foods don’t smell, look, or taste bad yet still harbor dangerous pathogens.

If food has been left out too long, stored improperly, or kept past its safe window—don’t gamble with your health.

Beyond the Big Three: Additional Tips for Healthier Food Preparation

While avoiding cross-contamination, undercooking, and improper storage are the most critical, other habits can also enhance food safety and nutritional value.

Wash Produce Properly

Even fruits and vegetables with peels (like oranges or bananas) should be washed before cutting. Bacteria on the skin can transfer to the inside via your knife or hands.

Rinse under running water. Do not use soap or bleach—plain water is sufficient. For items with textured skins (like cantaloupe), scrub with a clean brush.

Don’t Taste Food to Test Doneness

Tasting uncooked or partially cooked food, especially mixtures containing raw eggs (e.g., cookie dough or homemade mayonnaise), can expose you to Salmonella. Use a thermometer instead.

Use Clean Towels and Sponges

Sponges and dishcloths can harbor millions of bacteria. Replace sponges weekly or sanitize by microwaving a wet sponge for one minute (be careful—it will be hot). Use paper towels for wiping up raw meat spills.

Conclusion: Make Safe Food Prep a Habit

Food preparation is not just about selecting fresh ingredients and following recipes—it’s also about protecting yourself and your loved ones from harm. By avoiding cross-contamination, undercooking, and improper storage, you significantly reduce the risk of foodborne illness and enhance the quality of your meals.

These three major pitfalls are preventable with consistent practices:

• Use separate tools and zones for raw and ready-to-eat foods.
• Always use a food thermometer to confirm safe internal temperatures.
• Store food promptly and correctly, keeping it out of the Danger Zone.

Turning these actions into habits isn’t difficult, but their impact is profound. Over time, they become second nature—just like seasoning your food or preheating the oven.

In the kitchen, safety is as important as flavor. By prioritizing it, you’re not just cooking—you’re caring. So the next time you prepare a meal, pause and ask: Am I avoiding these three critical mistakes? The answer could make all the difference.

What are the risks of cross-contaminating raw and cooked foods?

Cross-contamination occurs when harmful bacteria from raw foods, especially meat, poultry, seafood, and eggs, transfer to ready-to-eat or cooked foods. This can happen through shared cutting boards, utensils, or improper handwashing after handling raw ingredients. Pathogens such as Salmonella, E. coli, and Listeria can thrive in raw proteins and cause serious foodborne illnesses if they spread to other foods that won’t be cooked again.

To prevent cross-contamination, use separate cutting boards and plates for raw and cooked items, and always wash hands thoroughly with soap and water after touching raw meat. Avoid placing cooked food back on the same surface or container that held raw ingredients without sanitizing it first. This simple separation significantly reduces the risk of food poisoning and ensures a safer cooking environment in your kitchen.

Why should you avoid thawing food at room temperature?

Thawing food at room temperature exposes it to the “danger zone”—temperatures between 40°F and 140°F—where bacteria multiply rapidly. When frozen foods, especially meat and poultry, are left out on the counter, the outer layers may begin to warm and enter this unsafe range while the inside remains frozen, creating conditions ideal for bacterial growth.

The safest methods for thawing include refrigeration, cold water immersion, or using a microwave’s defrost setting. Refrigerator thawing may take longer—several hours or overnight—but keeps food at a consistently safe temperature. If using cold water, ensure the food is in a leak-proof bag and change the water every 30 minutes. These practices help maintain food safety and prevent illness from harmful bacteria.

How can washing raw poultry increase food safety risks?

Contrary to popular belief, washing raw poultry before cooking can actually increase the risk of spreading bacteria like Campylobacter and Salmonella. Water splashing from the sink can carry these pathogens onto countertops, nearby utensils, and other foods, leading to cross-contamination. Your kitchen sink and surrounding surfaces may become contaminated, even if they appear clean.

Instead of washing, cook poultry to the proper internal temperature—165°F—using a food thermometer. Heat effectively kills bacteria, making washing unnecessary and potentially hazardous. Simply pat the poultry dry with paper towels if needed, and immediately discard the towels and wash your hands. This approach minimizes contamination risks and promotes safer food handling practices.

Why is undercooking food dangerous, and how can you prevent it?

Undercooking food, especially meat, eggs, and seafood, fails to eliminate harmful bacteria such as Salmonella, E. coli, and norovirus. These pathogens can cause severe gastrointestinal illness, with symptoms including vomiting, diarrhea, and fever. Certain individuals, including children, pregnant women, and those with weakened immune systems, are particularly vulnerable to complications.

To prevent undercooking, always use a food thermometer to verify that foods have reached their recommended safe internal temperatures. For example, ground beef should reach 160°F, and chicken breasts 165°F. Visual cues like color or texture are not reliable indicators of doneness. By relying on accurate temperature readings, you ensure food is both safe and properly cooked, greatly reducing the risk of foodborne illness.

What’s wrong with using the same utensils for raw and cooked foods?

Using the same tongs, spatulas, or forks for handling raw meat and then transferring cooked food creates a direct path for bacteria to re-enter your meal. Even a small amount of residual raw juice left on a utensil can harbor bacteria that will not be destroyed unless the utensil is thoroughly cleaned. This oversight can undo the safety provided by proper cooking and lead to food contamination.

To avoid this, designate specific tools for raw food handling and use clean ones for serving. If you must reuse a utensil, wash it with hot, soapy water between uses. Better yet, keep two separate sets—one for raw ingredients and one for cooked items. This small habit significantly reduces the potential for bacterial transfer and keeps your meals safer.

How does leaving food out too long after cooking pose a health risk?

After cooking, food that is kept at room temperature for more than two hours enters the “danger zone,” where bacteria can double in number every 20 minutes. Hot dishes left out during gatherings or meals increase the risk of spoilage and foodborne illness, even if they appear and smell normal. Delicate items like dairy, meat, and cooked rice are especially prone to rapid bacterial growth.

To minimize risk, refrigerate perishable foods within two hours of cooking—or within one hour if the ambient temperature is above 90°F. Store leftovers in shallow containers to allow quick, even cooling. Reheating contaminated food may not eliminate all toxins produced by bacteria like Staphylococcus aureus, so timely refrigeration is vital for food safety and quality.

Why should you avoid relying on sight and smell to judge food safety?

While visual cues and odors can sometimes indicate spoilage, they are not reliable indicators of whether food is safe to eat. Harmful bacteria like Listeria can grow on refrigerated food without changing its appearance, texture, or smell. Similarly, undercooked meat might look browned on the outside but still be unsafe on the inside, giving a false sense of security.

Always use a food thermometer to verify internal cooking temperatures, and follow recommended storage guidelines for leftovers and perishables. Trusting your senses alone may lead to consuming contaminated food, resulting in illness. Relying on proven safety practices—such as proper cooking temperatures and timely refrigeration—ensures better protection against foodborne pathogens.