Top 5 Myths About Food Hygiene You Need To Stop Believing

Singapore is known for its incredible food culture, from world-class restaurants to beloved hawker centres. With such a reputation, the country takes food hygiene seriously, implementing a strict grading system for food establishments to ensure high cleanliness standards. When you walk into any food place, you'll notice a visible hygiene rating, so you can enjoy your meal with peace of mind. This grading system shows how dedicated Singapore is to food safety, but that doesn’t mean there aren’t myths and misconceptions about food hygiene floating around.

Surprisingly, some common beliefs about food hygiene are based on myths, especially among people unfamiliar with the importance of food safety. Even those who think they know the basics of food safety might be falling for misconceptions that lead to unsafe practices. Let's debunk the top myths to make sure we’re all on the right track towards safer food handling.

 

Myth #1: If it looks and smells fine, it’s safe to eat

One of the most common myths is that food that looks and smells fine must be safe to eat. But this is far from the truth. Harmful bacteria, like Salmonella and E. coli, don’t always give off visible signs or odours. These bacteria can thrive in seemingly fresh foods and cause severe foodborne illnesses if consumed. That’s why proper food storage and handling is essential. Even if food appears fresh, following food hygiene practices, such as keeping food at the right temperature, can make all the difference.

In Singapore, where tropical temperatures can accelerate bacterial growth, the rule of “better safe than sorry” is key. Foods left out for more than two hours, even if they look and smell fine, could be unsafe. So, the next time you’re tempted to eat leftovers that have been sitting out, remember that looks and smells can be deceiving.

 

Myth #2: Washing raw meat removes all bacteria

Many people believe that rinsing raw meat under tap water will remove bacteria, making it safer to cook. However, this practice can actually do more harm than good. Washing raw meat can cause bacteria to spread around your kitchen, as water droplets splash onto surfaces, utensils, and other foods. This increases the risk of cross-contamination, potentially making other foods unsafe to eat.

Instead of rinsing raw meat, it’s far better to cook it to the right internal temperature to kill harmful bacteria. For example, chicken should reach an internal temperature of 75°C to be considered safe. By focusing on thorough cooking rather than washing, you reduce the chances of spreading bacteria around your kitchen.

 

Myth #3: Freezing kills all bacteria

Freezing food is a great way to extend its shelf life, but it’s a myth that freezing kills all bacteria. Freezing merely pauses bacterial growth, but it doesn’t kill bacteria. Once the food thaws, bacteria can become active again, especially if the food is left at room temperature. Thawed foods need to be handled with care, especially in Singapore's warm climate.

It’s also crucial to follow safe thawing practices, like thawing food in the fridge instead of on the countertop, where it can quickly enter the “Danger Zone” (between 5°C and 60°C) where bacteria multiply rapidly. To stay safe, treat frozen food with the same care you’d give fresh food when it comes to cooking and handling.

 

Myth #4: Food expiration dates are just guidelines

Many people assume that food expiration dates are merely guidelines, meaning the food is still okay to eat as long as it looks fine. In reality, expiration dates indicate the point at which food is expected to decline in quality and potentially safety. Especially with perishable items like dairy, meat, and pre-cooked meals, consuming food past its expiration date can be risky.

In Singapore, food regulations are stringent, and expiration dates are established to help consumers avoid foodborne illnesses. To stay on the safe side, avoid consuming products past their expiration date, and always check labels before purchasing or preparing food.

 

Myth #5: Only people handling food need to know about food safety

This myth can be especially harmful in settings where multiple people come into contact with food or food preparation areas. Food safety knowledge is not only for chefs, servers, or kitchen staff. Anyone involved in food handling, storage, or even cleaning needs to be aware of food hygiene standards to maintain a safe environment. Courses like the food and safety course in Singapore help individuals working in food-related industries gain essential knowledge, and they’re available to anyone who wants to improve their food hygiene practices.

For example, servers handling utensils, dishwashers, or even those involved in stocking ingredients should be aware of basic food safety rules. When everyone in a food establishment understands hygiene practices, it becomes easier to create a safe dining experience for customers. Food safety is a shared responsibility, and learning about it benefits everyone involved in the food service industry.

 

Conclusion

In Singapore, food hygiene isn’t taken lightly, and neither should food safety practices be in any food establishment. While myths about food hygiene persist, dispelling these misconceptions can go a long way in keeping food safe for everyone. Whether you’re a professional chef, a server, or simply preparing food at home, understanding real food safety practices is essential.

If you're ready to gain practical food safety knowledge, consider enrolling in the Food Safety Course Level 1 offered by Wong Fong Academy (WFA). Designed for those who work in SFA-licensed establishments, this course provides essential skills for individuals intending to handle and prepare food and beverages safely.