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September is Food Safety Month, and we’re putting the spotlight on the “Most Wanted” threats lurking in kitchens, cafeterias, and food trucks everywhere. These culprits don’t wear masks or rob banks—but they do threaten customer health, reputations, and the bottom line if left unchecked.
Here’s the lineup of the top offenders and how you can catch them before they strike.
1. Inadequate Cleaning & Sanitization
The first suspect? Dirty equipment and surfaces. Failing to properly clean and sanitize creates the perfect hideout for harmful bacteria like E. coli and Salmonella.
- Cleaning removes visible dirt and debris.
- Sanitizing reduces pathogens to safe levels.
According to the CDC, contaminated surfaces are one of the leading causes of foodborne illness outbreaks. Proper cleaning and sanitization training ensures staff know how to eliminate these invisible threats before they spread.
2. Contamination & Cross-Contamination
Next up is the notorious cross-contamination bandit. Raw meat dripping onto ready-to-eat produce, using the same cutting board for poultry and bread, or even a dirty towel wiping down food prep counters—all of these give bacteria a free pass to contaminate meals.
Strategies to stop this criminal include:
- Color-coded cutting boards and utensils
- Proper storage (raw meat on the bottom shelf, produce on top)
- Frequent glove changes and handwashing
The USDA emphasizes that preventing cross-contamination is one of the most important defenses in any kitchen.
3. Poor Personal Hygiene
Meet the repeat offender: poor hygiene. Whether it’s skipping handwashing, working while sick, or not wearing proper hair restraints, this culprit is a major threat to food safety.
The World Health Organization lists personal hygiene as one of the Five Keys to Safer Food. Employees should receive staff training on correct handwashing techniques, glove use, and illness reporting policies. Remember—clean hands save lives!
4. Improper Temperature Control
Every kitchen should fear the Temperature Danger Zone (41°F–135°F). In this range, bacteria can double in number every 20 minutes. Leaving cooked foods out too long or storing cold foods above 41°F gives pathogens the perfect opportunity to multiply.
To keep food out of danger:
- Use food thermometers, not guesswork
- Chill foods quickly with shallow pans
- Keep hot foods at 135°F or above
Check out the FDA’s guidelines on temperature control for more tips. For a deeper dive, Food Safety Training covers how to monitor, log, and enforce proper holding temps.
5. Weak Food Safety Culture
The final “Most Wanted” villain isn’t visible, but it’s just as dangerous: a weak food safety culture. When safety is seen as an afterthought instead of a top priority, employees cut corners, mistakes get overlooked, and risks pile up.
Building a strong culture means:
- Leadership that models safe practices
- Ongoing training and certification
- Open communication about food safety concerns
- Recognition for employees who prioritize safety
According to the Food Safety and Inspection Service (FSIS), creating a culture of food safety is one of the most effective long-term strategies to reduce foodborne illness.
Don’t Let Food Safety’s Most Wanted Win
This Food Safety Month, shine a spotlight on these five threats and make sure your team has the knowledge and tools to stop them in their tracks. From Food Protection Manager Certification to Food Handler Training, Always Food Safe offers video-based, 100% online courses designed to keep your operation compliant and your customers safe.
Food safety isn’t just about avoiding violations—it’s about protecting people. So, let’s round up these culprits once and for all.
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