9 Food Safety Myths Busted for Good

Even experienced kitchen staff can fall for common food safety myths.

By separating fact from fiction, we can help protect children, older adults, and people with disabilities from foodborne illness and build stronger food safety habits across our teams. Food Safety Week is here, a time to remind us how small actions in the kitchen can make a big difference.

For those who prepare food in childcare, aged care, or disability support homes, every sandwich, meal, and drink served carries a special responsibility. Safe food keeps people healthy and for the most vulnerable, it can even save lives.

Creating a Culture of Food Safety

Keeping food safe isn’t just the kitchen’s job, it’s everyone’s. From carers to educators to cleaners to coordinators, we all play a part in preventing contamination. A strong food safety culture means everyone understands the risks and takes responsibility for good hygiene and safe food handling.

Leaders should set the example by providing ongoing training, maintaining accurate records, and ensuring staff have the right equipment and support. Encourage open reporting of near misses or unsafe practices so problems can be fixed before they cause harm.

Every myth we bust helps protect someone’s health.

For those working in childcare, aged care, or disability homes, food safety is more than compliance, it’s care. It’s about respect for the people we serve and confidence in every meal we provide.

Let’s keep building safe habits together.

The goal is simple but vital: safe food, every time, for everyone.

The food safety myths busted for good...

Myth 1: “If it looks and smells fine, it’s safe to eat.”

Food can look, smell, and taste fine but still be unsafe. Harmful bacteria such as Listeria and Salmonella can grow without changing how food looks or smells. This is especially dangerous for babies, older adults, and people with weak immune systems. Even a small amount of contaminated food can cause severe illness in these groups.

Always rely on use-by dates rather than your senses. Keep cold food stored below 5°C, check fridge temperatures daily, and use the oldest stock first using the FIFO (First In, First Out) method. If in doubt, throw it out.

Myth 2: “Reheating food kills all bacteria, so it’s always safe.”

Reheating food does not make unsafe food safe again. If food hasn’t been cooled or stored correctly, bacteria can produce toxins that survive heat. This is particularly risky in large kitchens where food is prepared in bulk for later use.

For example, a tray of lasagna or casserole left to cool for too long before refrigeration can grow dangerous bacteria, even if it’s steaming hot when reheated later. To stay safe, cool food from 60°C to 21°C within two hours, and to 5°C within the next four hours. Always reheat food to at least 75°C and only once. Mixing reheated leftovers with freshly cooked food should be avoided entirely.

Myth 3: “Freezing kills bacteria.”

Freezing doesn’t kill bacteria; it simply stops them from growing. When food is thawed, bacteria can become active again and multiply quickly, especially if thawing is done at room temperature.

Thaw food safely in the refrigerator or a cool room and cook it immediately once thawed. Clearly label and date all frozen items and never refreeze food once it has been defrosted. This simple habit prevents confusion and ensures safe stock rotation in busy kitchens.

Myth 4: “Putting food back in the fridge resets the 2-hour/4-hour rule.”

The 2-hour/4-hour rule is cumulative, time adds up, it doesn’t reset when food is put back in the fridge. This is especially important when preparing sandwiches, salads, or finger foods in aged care or childcare settings.

For example, if sliced meats, cheese, or egg fillings are left on the bench for one hour during preparation, then another hour later for serving, that’s already two hours in the danger zone (5°C–60°C). After two hours, the food must be used immediately but once it reaches four hours total, it must be thrown away. Working with small batches helps keep ingredients cold and reduces waste.

Find out more about the 2-hour / 4-hour rule here

Myth 5: “Eggs must always be kept in the fridge.”

Refrigeration helps eggs stay fresh, but the need to refrigerate depends on how they were stored before purchase. In Australia, some eggs are sold cold, while others are kept at room temperature. Whole, uncracked eggs have a natural protective coating (the cuticle) that prevents bacteria like Salmonella from entering.

If eggs were kept in the fridge by the supplier or during transport, they should remain refrigerated to prevent condensation when warmed. Moisture on the shell can help bacteria move inside the egg. If the eggs were sold from a shelf at room temperature, it’s fine to store them in a cool, dry place away from sunlight.

Regardless of how they are stored, always refrigerate cracked or pooled eggs, and cook eggs thoroughly, especially for vulnerable people.

Find out more about Egg safety here

Myth 6: “Wearing gloves means you don’t need to wash your hands.”

Gloves can be just as contaminated as bare hands, or worse. Once you touch fridge handles, drawers, benches, or phones, your gloves are contaminated. If you then handle food, bacteria can easily transfer onto ready-to-eat items.

Wearing gloves can create a false sense of safety. Always wash your hands before putting gloves on and after removing them. Change gloves between tasks and never wear the same pair when handling raw and cooked foods. If gloves touch common areas or equipment, they must be changed immediately.

Find out more about Handwashing here

Myth 7: “Hot food can cool on the bench before going in the fridge.”

Leaving hot food to cool on the bench is one of the fastest ways to let bacteria grow. When food sits out, it passes through the 'danger zone' between 5°C and 60°C, the ideal temperature range for bacteria to multiply.

In aged care, for instance, a roast left to cool on the bench might feel cool on the outside but stay warm inside for hours. In childcare, a pot of soup left overnight to cool can become unsafe for the next day’s service, even if reheated. The 2-hour/4-hour cooling rule must be followed: food should cool from 60°C to 21°C within two hours and to 5°C within the next four hours.

To speed cooling, divide large portions into shallow containers, use ice baths or blast chillers, and place food in the fridge as soon as it reaches 21°C. Always record cooling times and temperatures in your food safety log.

Myth 8: “Frozen food lasts forever.”

Freezing food extends its life but doesn’t make it last forever. Over time, frozen food can lose quality, texture, and taste, and may even become unsafe if stored for too long or improperly sealed.

Regularly check and label frozen food with the date of freezing and contents. Follow safe timeframes: cooked meals are best used within three months, raw meat within six months, and bread within one to two months. Using the FIFO method helps keep food fresh and avoids waste.

Find out more about the nutrition of frozen food here

Myth 9: “Once equipment is sanitised, it stays clean.”

Sanitising only works if cleaning is done first and even then, it doesn’t last forever. Grease or leftover food particles stop sanitisers from working effectively. High-use equipment like blenders, slicers, and cutting boards can quickly become contaminated again after use.

Clean, rinse, sanitise, and air-dry equipment after every use. Disassemble multi-part tools daily and perform regular checks to ensure all areas are properly cleaned. A visible shine doesn’t always mean it’s safe, always verifying with sight, touch, or testing.