Common Food Safety Myths Debunked for Small Business Owners

If you’re running a small food business, a home food business, or a food business start up, food safety can feel like a maze of rules and regulations. Understanding how to get a food safety certificate in South Africa can help small and home-based businesses navigate these complexities more effectively. Check out the tier-based food safety certification solutions tailored for startups and small food businesses. Add to that the misinformation floating around, and it’s easy to see why some myths persist. For additional help, explore our free food safety resources tailored for small and home-based businesses. Let’s clear the air! As a seasoned food safety consultant, I’ve seen it all—from entrepreneurs with spotless systems to others unknowingly risking customer health. Here are some of the most common food safety myths debunked and practical advice to ensure your business is safe and compliant.

Myth #1: "If it smells fine, it’s safe to eat."

Why This Myth Persists

It’s tempting to rely on your senses to judge food quality, especially when you’re trying to minimize waste. Many home cooks and even some small business owners think smell is the ultimate indicator of safety.

The Truth

Some of the most dangerous foodborne pathogens, like Salmonella or Listeria, don’t affect the smell, taste, or appearance of food. These invisible culprits can cause severe illness even when food looks and smells perfectly fine.

What You Should Do

• Trust time and temperature, not your nose: Use a thermometer to ensure food is stored and cooked to safe temperatures.

• Adopt a "When in doubt, throw it out" policy: It’s better to lose a little inventory than risk making someone sick.

I once visited a bakery that kept leftover frosting for “a day or two” beyond its refrigerated shelf life. It smelled fine, but lab tests showed bacterial growth. The owners learned their lesson—the hard way.

Myth #2: "Freezing food kills all bacteria."

Why This Myth Persists

Freezers are often thought of as magic preservation machines. If food is frozen, it’s assumed to be safe forever.

The Truth

Freezing stops bacteria from multiplying but doesn’t kill them. Once thawed, bacteria can become active again, especially if the food enters the "danger zone" (5°C to 63°C or 41°F to 145°F).

What You Should Do

• Freeze promptly: Pack food in airtight containers to avoid freezer burn.

• Thaw safely: Thaw in the refrigerator, not on the countertop, to keep bacteria dormant.

Quick Tip: Label all frozen items with the date to ensure you’re rotating stock properly.

Myth #3: "Washing raw chicken removes bacteria."

Why This Myth Persists

Many people were taught to rinse chicken before cooking to "clean" it. It seems logical: wash away any germs, right?

The Truth

Washing raw chicken can spread harmful bacteria like Salmonella or Campylobacter through water droplets that splatter on kitchen surfaces, utensils, and even other foods.

What You Should Do

• Skip the rinse: Cooking chicken to an internal temperature of 75°C (165°F) kills bacteria—no rinsing required.

• Sanitize your workspace: Always clean countertops and tools thoroughly after handling raw meat.

 

Myth #4: "Gloves make food handling 100% safe."

Why This Myth Persists

Gloves create a visible barrier between hands and food, giving the illusion of absolute safety.

The Truth

Gloves are only effective if used properly. Dirty gloves are just as dangerous as dirty hands. If gloves aren’t changed frequently, they can cross-contaminate food.

What You Should Do

• Train staff: Teach proper glove use, including when and how to change gloves.

• Prioritize handwashing: Clean hands before putting on gloves and after removing them.

Quick Tip: Use gloves as part of a broader hygiene strategy, not as a substitute for washing hands.

Myth #5: "It’s okay to cool food on the counter."

Why This Myth Persists

Cooling food on the counter feels like a harmless shortcut. Many believe it’s faster or that the surface is "clean enough."

The Truth

Leaving food at room temperature for too long allows bacteria to multiply rapidly. The "danger zone" is especially risky for cooling cooked foods like rice, pasta, or meat.

What You Should Do

• Cool quickly: Divide large portions into smaller containers to speed up cooling.

• Use the fridge: Place food in the refrigerator as soon as it’s slightly cool to the touch.

I’ve audited countless home-based kitchens where leftover stews or soups sat on the stove for hours. A simple switch to quick cooling in shallow pans made a world of difference.

Myth #6: "Organic food is safer than non-organic food."

Why This Myth Persists

The "organic" label often gives the impression of being safer or healthier in all aspects, including food safety.

The Truth

While organic farming may avoid synthetic pesticides, it doesn’t eliminate natural risks like E. coli from contaminated water or soil.

What You Should Do

• Wash all produce thoroughly: Organic or not, cleaning fruits and vegetables reduces risk.

• Handle with care: Treat organic food with the same safety protocols as any other product.

Quick Tip: Use a vegetable brush for firm produce and rinse leafy greens under cold running water.

Myth #7: "Food safety only matters in big operations."

Why This Myth Persists

Many small or home-based businesses believe food safety regulations are primarily for large-scale factories or restaurants.

The Truth

Foodborne illnesses can happen anywhere, regardless of the operation’s size. Small businesses often lack the buffer of extensive resources to manage a food safety crisis.

What You Should Do

• Invest in training: Understanding the basics of food safety is essential for every entrepreneur, such as obtaining a food safety certificate in South Africa. Visit the tier-based certification page for easy solutions to meet your needs.

• Keep records: Maintain documentation of cleaning schedules, temperature logs, and supplier checks.

 A startup baker I worked with thought her operation was "too small to matter." One customer complaint about an undercooked pastry taught her the importance of protocols.

Myth #8: "You only need to sanitize once a day."

Why This Myth Persists

Some assume that a single end-of-day cleaning is sufficient to maintain food safety.

The Truth

Bacteria don’t take breaks. Cross-contamination can occur throughout the day if surfaces, utensils, and equipment aren’t cleaned regularly.

What You Should Do

• Schedule cleanings: Sanitize high-touch areas (e.g., cutting boards, counters) between tasks.

• Use the right tools: Ensure you’re using food-safe sanitizers and following dilution instructions.

Myth #9: "Reheating kills all bacteria."

Why This Myth Persists

The idea that high heat destroys bacteria makes people feel confident about reheating leftovers, even if they’ve been mishandled.

The Truth

Reheating can kill active bacteria, but it won’t eliminate toxins some bacteria produce, like those from Staphylococcus aureus.

What You Should Do

• Store safely: Keep leftovers below 5°C (41°F) and consume them within 2-3 days.

• Reheat thoroughly: Heat food to 75°C (165°F) to ensure it’s steaming hot throughout.

Myth #10: "Food safety is just common sense."

Why This Myth Persists

The "common sense" argument often leads people to downplay the complexity of food safety.

The Truth

Food safety involves science, regulations, and constant vigilance. Even experienced business owners can make mistakes if they’re not proactive.

What You Should Do

• Keep learning: Stay updated with food safety training and resources.

• Build habits: Make food safety a non-negotiable part of your daily operations.

Final Thought: Food safety isn’t just about avoiding penalties or pleasing inspectors—it’s about protecting your customers, your reputation, and your business. By debunking these myths and implementing best practices, you’re setting yourself up for long-term success.