June 14, 2025
Top 10 Mistakes That Lead to Foodborne Illnesses (and How to Avoid Them)
Learn how to protect yourself, your customers, and your workplace by avoiding the most common food safety mistakes.
Every year, millions of Americans get sick from foodborne illnesses—many of which are entirely preventable. Whether you’re working in a restaurant, food truck, grocery store, or cafeteria, understanding the most common food handling mistakes can help you avoid serious health risks and legal consequences.
Here are the top 10 mistakes that lead to foodborne illnesses—and how to avoid them with the right training and a valid food handler certificate.
1. Improper Handwashing
The mistake: Skipping handwashing or doing it too quickly.
Why it matters: Dirty hands are one of the top ways pathogens spread in foodservice.
How to fix it: Wash hands for at least 20 seconds with warm, soapy water—especially after handling raw meat, using the restroom, or touching your face or phone.
2. Cross-Contamination
The mistake: Using the same cutting board, knife, or gloves for raw meat and ready-to-eat foods.
Why it matters: Bacteria like Salmonella and E. coli can transfer from raw proteins to foods that won’t be cooked.
How to fix it: Use color-coded cutting boards and utensils, and always sanitize between tasks.
3. Undercooking Food
The mistake: Not cooking foods to the proper internal temperature.
Why it matters: Dangerous bacteria aren’t killed if food doesn’t reach the right temp.
How to fix it: Use a calibrated food thermometer. For example, poultry should reach 165°F, and ground beef should hit 155°F.
4. Improper Cooling of Foods
The mistake: Leaving cooked foods out to cool on the counter too long.
Why it matters: Bacteria grow rapidly in the temperature danger zone (41°F–135°F).
How to fix it: Cool hot foods to 70°F within two hours, then to 41°F or lower within four hours total.
5. Not Reheating Food to Safe Temps
The mistake: Reheating leftovers or hot-held food to a lukewarm temperature.
Why it matters: Pathogens may have grown during storage and won’t be killed if food is not reheated properly.
How to fix it: Reheat all food to at least 165°F before serving or holding.
6. Poor Personal Hygiene
The mistake: Working while sick, sneezing near food, or wearing dirty uniforms.
Why it matters: Viruses like norovirus are easily transmitted by infected food workers.
How to fix it: Stay home if you’re sick and follow your employer’s hygiene policies. Clean uniforms and hair restraints matter, too.
7. Improper Food Storage
The mistake: Storing raw meat above ready-to-eat foods.
Why it matters: Liquids from raw proteins can drip and contaminate other food.
How to fix it: Always store raw meats on the bottom shelf and keep everything covered and labeled.
8. Ignoring Expiration Dates
The mistake: Using expired ingredients or serving food past its “use by” date.
Why it matters: Spoiled food can lead to bacterial growth and food poisoning.
How to fix it: Practice FIFO (First In, First Out) and regularly inspect inventory for freshness.
9. Improper Sanitizing of Surfaces
The mistake: Using a dirty rag to “wipe down” surfaces or skipping sanitizing steps.
Why it matters: Bacteria can thrive on unclean surfaces and equipment.
How to fix it: Use a food-safe sanitizer and follow your state’s sanitizing procedures. Replace wiping cloths frequently.
10. Not Earning a Food Handler Certificate
The mistake: Skipping formal training and relying on guesswork.
Why it matters: Food safety laws vary by state, and mistakes can cost businesses thousands—or worse, make someone seriously ill.
How to fix it: Complete an ANAB-accredited food handler training course like the one offered at LIQUORexam.com. It’s recognized across the U.S. and gives you the knowledge to handle food safely and stay compliant.
Final Thought
Food safety isn’t just about keeping a clean kitchen—it’s about protecting people. Taking shortcuts or skipping steps can lead to dangerous consequences. Getting a food handler certificate through accredited training ensures that you and your team understand the why behind every safety rule—and how to apply it in real-world situations.
Ready to get your Food Handler Certificate?
Start your ANAB-accredited Food Handler Training today at LIQUORexam.com. It's 100% online and designed to help you succeed—on your schedule.
