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Home Food Safety Mythbusters

  

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Over the years we have all heard advice related to food safety. Some of this advice rings true, while other guidance is just plain wrong. To help you protect yourself and your family from foodborne illness, the Partnership for Food Safety Education has created new materials for consumers and educators that debunk common home food safety myths. Brush up on safe food handling advice with Fight BAC!
                                                             

The 2014 Home Food Safety Myths explore the invisible world of pathogens that can cause food poisoning. The flyers and educational materials below will enable you to help consumers overcome common food safety myths around contamination of foods and surfaces. 

2014 Materials:

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Myth 1It’s OK to wash bagged greens if I want to.  There's no harm. Get the fact. 

Myth 2Cross - contamination doesn’t happen in the refrigerator -- it is too cold in there for germs to survive! Get the fact. 

Myth 3: It’s only important to rinse fresh fruits and vegetables for safety.  I don't need to dry them too. Get the fact. 

Myth 4I don't need to rinse this melon for safety -- the part I eat is on the inside! Get the fact. 

                                                                        

 


 

Past Myths and Facts

 

Mythbusters 2013

 

Download 2013 materials here!

Myth 1: Only kids eat raw cookie dough and cake batter.  If we just keep kids away from the raw products when adults are baking, there won’t be a problem! Get the fact. 

Myth 2: When kids cook it is usually “heat and eat” snacks and foods in the microwave.  They don’t have to worry about food safety – the microwaves kill the germs! Get the fact.

Myth 3: When kids wash their hands, just putting their hands under running water is enough to get the germs off. Get the fact.

Myth 4: My kids only eat pre-packaged fruits and veggies for snacks because those snacks don’t need to be washed before they eat them. Get the fact.

 

Mythbusters 2012

 

Download 2012 materials here!

Myth 1: If I microwave food, the microwaves kill the bacteria, so the food is safe.

Myth 2: Of course I wash all bagged lettuce and greens because it might make me sick if I don’t.

Myth 3: I don’t need to use a food thermometer.  I can tell when my food is cooked by looking at it or checking the temperature with my finger.

Myth 4: I can’t re-freeze foods after I have thawed them – I have to cook them or throw them away.

Mythbusters 2011

 

Download 2011 materials here!

Myth 1: Freezing foods kills harmful bacteria that can cause food poisoning.

Myth 2: I eat a vegetarian diet, so I don't have to worry about food poisoning.

Myth 3: Plastic or glass cutting boards don't hold harmful bacterial on their surfaces like wooden cutting boards do.

Myth 4: Locally grown, organic foods will never give me food poisoning.

Mythbusters 2010

 

Download 2010 materials here!

Myth 1: Leftovers are safe to eat until they smell bad.

Myth 2: I use bleach and water to sanitize my countertops and the more bleach I use the more bacteria I kill.

Myth 3: I don’t need to wash my produce if I am going to peel it.

Myth 4: The stand time recommended for microwaveable foods is optional, it’s just so you don’t burn yourself.

Mythbusters 2009

 

Download 2009 materials here! 

Myth 1: Lemon Juice and salt will clean and sanitize a cutting board.

Myth 2: Putting chicken in a colander and rinsing it with water will remove bacteria like salmonella.

Myth 3: Once a hamburger turns brown in the middle it is cooked.

Myth 4: You should not put hot food in the refrigerator.

 

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 If you educate consumers on food safety, you need to be at this conference! 

Register now for the Consumer Food Safety Education Conference 2014! 

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 Read about BAC Fighters on our Field Reports Blog. 

BAC Fighter Field Report:

Atlanta Kroger Co. Stores Add Culinary Flair to Food Safety Education

Food thermometers and recipes are a perfect match for eager customers. 

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Read more! 

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