1. Food Safety Training Myth Busters
Presented by Diana Romano MS, RD, LD
CNEP State Assist. Specialist – Adults
Taken from and

2. MYTH BUSTERS Myth: We can eat raw cookie dough and cake batter
FALSE: No one of any age should eat raw cookie dough or cake batter because it could contain germs that cause illness. Whether it’s pre-packaged or homemade, the heat from baking is required to kill germs that might be in the raw ingredients.
Salmonella bacteria can be inside eggs that are unbroken and appear to be good, this one Causes more hospitalizations and deaths than any other microbe in food. The finished, baked, product is far safer - and tastes even better!

3. MYTH BUSTERS
Myth: I know my refrigerator is cold enough – I can feel it when I open it! Anyway, I have a dial to adjust the temperature.
FALSE: Unless you have thermometers built into your fingers, you need to use a thermometer to ensure your refrigerator is at or below 40 °F. And that dial? Important, but it is not a thermometer.
As many as 43% of home refrigerators have been found to be at temperatures above 40 °F, putting them in the food safety “danger zone” where harmful bacteria can multiply and make you and your family sick!
Use that dial to adjust the temperature so it will be colder. Then, use your refrigerator thermometer to measure again

4. MYTH BUSTERS
Myth: Cross-contamination doesn’t happen in the refrigerator – it’s too cold in there for bacteria to survive!
FALSE: Bacteria can survive in cool, moist environments like fridges. Listeria can grow below 40ºF. Remember to separate fresh produce from raw meats and eggs. Clean spills immediately. Clean your fridge with hot water and soap often, including walls, produce bin and under shelves.
Myth: I left some food out all day, but if I put it in the fridge now, the bacteria will die.
FALSE: Refrigeration will only slow bacterial growth, not kill it. Most perishables will last only a few days. You can freeze them if you want to keep them longer.

5. MYTH BUSTERS
Myth: It’s OK to wash ready –to-eat bagged greens if I want to. There’s no harm.
FALSE: If you wash them again you could cross- contaminate them with germs from the kitchen or your hands
Myth: It’s only important to rinse fresh fruits and vegetables for safety. I don’t need to dry them too.
FALSE: Drying reduces the level of bacteria. Use a clean paper towel or cloth. Only wash produce you plan to eat including those with skins that are not eaten.

6. MYTH BUSTERS Myth: I can re-freeze foods after I have thawed them
FALSE: You can re-freeze them ONLY if thawed in the fridge. If you thawed them on the counter or under cool water, then you have to cook or throw them away.
Myth: The stand time recommended for microwaveable foods is optional, it’s just so you don’t burn yourself.
FALSE: The stand time is an important part of the cooking process, it is necessary to bring the food to a safe internal temperature

7. MYTH BUSTERS
Myth: Plastic or glass cutting boards don’t hold harmful bacterial on their surfaces like wooden cutting boards do.
FALSE: They all can hold bacteria and need to be washed after every use. All are dishwasher safe except wood laminates. Once a cutting board develops hard to clean grooves, throw it away.
Myth: Locally grown, organic foods will never give me food poisoning.
FALSE: Any food, whether organic or not, could become contaminated with bacteria at any point during the chain from the farm to the table

8. MYTH BUSTERS
Myth: I can place frozen meat inside my slow cooker and that will kill microorganisms.
FALSE: Always thaw meat or poultry before putting it into a slow cooker. Choose to make foods with a high moisture content such as chili, soup, stew or spaghetti sauce. If using a commercially frozen slow cooker meal, prepare according to manufacturer’s instructions