Using the Same Cutting Board for Raw Meat and Vegetables Cross-contamination can spread harmful bacteria like Salmonella and E. coli. Always use separate cutting boards for raw meat and fresh produce.
Undercooking Meat and Poultry Failing to cook meat to the right temperature can leave harmful bacteria alive. Use a food thermometer to ensure meats are cooked safely.
Reheating Food Improperly Reheating food at low temperatures or multiple times can allow bacteria to grow. Always heat leftovers to at least 165°F (74°C).
Leaving Food at Room Temperature Too Long Perishable foods left out for more than two hours can become breeding grounds for bacteria. Refrigerate leftovers promptly to prevent foodborne illness.
Overusing Cooking Oil Reusing oil multiple times can create harmful compounds linked to inflammation and heart disease. Use fresh oil and avoid overheating.
Washing Raw Chicken Rinsing raw chicken can spread bacteria onto kitchen surfaces and utensils. Instead, cook it thoroughly to kill any bacteria.