10 Food Safety Mistakes Students Make

How to Fix Them

Teaching food safety is one of the most important parts of running a culinary or family and consumer science class. But let’s be real—students don’t always get it right the first time. Especially when they’re new to the kitchen, they make simple mistakes that could lead to foodborne illness, contamination, or even injury.

Here are 10 of the most common food safety mistakes students make—and practical ways you can help them fix them.

1. Skipping Proper Handwashing

Students often rush through handwashing or skip it altogether. That’s how germs end up in the food.

Try this:
Teach the 20-second rule. Have students sing “Happy Birthday” twice while washing with warm, soapy water. You can also use glow-in-the-dark germ lotion to show how much they miss when they wash too fast.

2. Mixing Raw and Ready-to-Eat Foods

Students forget to switch cutting boards or reuse the same knife after handling raw meat. That’s a recipe for cross-contamination.

Try this:
Use a color-coded cutting board system—for example, red for raw meat and green for vegetables. And remind students to wash knives, boards, and hands between tasks.

3. Guessing When Food is "Done"

Some students think food is cooked just because it looks brown on the outside.

Try this:
Teach them to use a food thermometer. Keep a simple chart in the classroom. For example, poultry should hit 165°F, and ground beef should reach 160°F. Let students practice checking temperatures in class.

4. Leaving Food Out Too Long

Students might leave milk, meat, or leftovers sitting out while they work on other tasks. That puts the food right into the danger zone (40°F–140°F).

Try this:
Teach the two-hour rule (or one hour if it’s hot in the kitchen). You can also assign a student as the “temperature police” to remind everyone to get perishable items back in the fridge.

5. Forgetting to Wash Produce

Students often think fruits and vegetables are clean just because they came from the store.

Try this:
Show them how to rinse all produce under running water, even things like melons or avocados. Use a dirty-looking vegetable in class to show the difference before and after washing.

6. Using One Towel for Everything

When students wipe hands, clean counters, and dry dishes with the same towel, bacteria spread fast.

Try this:
Use paper towels when possible. If you’re using cloth towels, teach students to use different towels for hands, dishes, and surfaces—and make sure they get washed or replaced daily.

7. Double-Dipping When Tasting

Students often taste their dish and stick the same spoon back in the pot. That’s a big food safety no-no.

Try this:
Teach the “one taste, one spoon” rule. Better yet, pour a small sample into a separate cup or bowl for tasting.

8. Cooling Leftovers the Wrong Way

If students pack hot food into a large container and stick it straight into the fridge, it won’t cool fast enough. That gives bacteria time to grow.

Try this:
Show them how to divide leftovers into smaller containers. You can also use an ice bath to cool food quickly before refrigeration.

9. Handling Knives and Equipment Unsafely

Leaving knives in the sink, carrying them the wrong way, or using appliances without training can lead to injuries.

Try this:
Set clear knife safety rules:

• Never leave knives in a sink of soapy water.

• Carry knives with the blade pointed down.

• Use the claw grip when cutting to protect fingers.

10. Forgetting About Food Allergies

Some students don’t realize how serious food allergies are. A small mistake can have big consequences.

Try this:
Create a clear food allergy protocol in your classroom:

• Label ingredients that contain allergens.

• Use separate utensils and work areas for allergen-free cooking.

• Teach students why reading labels matters and how to avoid cross-contact.

Building Good Habits for Life

Food safety is about more than following rules. It’s about building habits students will carry with them for life—at home, in restaurants, or in any food career they choose. The more you practice these lessons in your classroom, the safer your students (and their future customers) will be.