The holiday season brings plenty of joy—and plenty of time spent in the kitchen. With all the cooking, baking, reheating, and storing of food this time of year, it’s the perfect moment to brush up on safe food-handling habits. Even long-held kitchen traditions can sometimes be misleading, and a few common myths may actually increase the risk of spreading bacteria or causing foodborne illness. Here are some quick reminders to help keep your holiday meals delicious and safe for everyone gathered around your table.
Myth: Food can be thawed or marinated on the counter.
Fact: Frozen foods should always be thawed safely: in the refrigerator or in cold water. Counter-thawing greatly increases bacterial growth. The same rule applies to marinating—always marinate food in the refrigerator.
Myth: You should wash raw meat, poultry or fish before preparing it.
Fact: Washing meat, chicken, fish, turkey, eggs, or pork can actually spread germs. Rinsing raw foods splashes bacteria onto your sink, counters, and nearby foods. Skip the washing of the meats—cooking is what kills germs. After preparing raw meat, always wash utensils, cutting boards and surfaces after preparing to avoid cross contamination of other food.
Myth: You can rely on the color of meat to know if it’s fully cooked.
Fact: Color can be misleading. The only reliable way to ensure meat is safe is to use a food thermometer and cook to the recommended internal temperature.
Myth: You don’t need to wash fruits or vegetables before cutting or peeling them.
Fact: Any germs on the skin of produce transfer to the knife—and then to the part you eat. Wash all fruits and vegetables, and scrub firm-skinned items even if you plan to peel them.
Myth: If you cut off mold, the rest of the food is safe to eat.
Fact: Visible mold is just the tip of the iceberg. Microscopic bacteria and mold roots spread deeper into the food, making the entire item unsafe to eat.
Myth: Food should cool completely before going into the refrigerator.
Fact: Don’t leave food out for too long. Once the steam dissipates, refrigerate promptly. Letting dishes sit at room temperature too long allows bacteria to grow quickly.
Myth: Leftovers are safe to eat as long as they “smell or taste fine.”
Fact: Harmful bacteria don’t always change the smell, taste, or appearance of food. Even a tiny taste of contaminated food can make you sick. Use leftovers within 3–4 days and reheat them to at least 165°F. When in doubt, throw it out.
Myth: Reheating food will kill any bacteria.
Fact: Reheating may kill some bacteria but not the toxins they may have produced. If food has been left out too long (more than 2 hours—or 1 hour above 90°F), reheating won’t make it safe.
By staying aware of these simple food safety habits, you can protect your loved ones, avoid unnecessary illness, and enjoy holiday meals with confidence. A few small adjustments in the kitchen go a long way—especially during this busy time of year when we’re cooking more, hosting more, and juggling full schedules. With safe practices in place, you can focus on what the season is really about: good food, meaningful connections, and time shared with the people you love.
And the angel said to her, “Do not be afraid, Mary, for you have found favor with God. And behold, you will conceive in your womb and give birth to a son, and you shall name Him Jesus. Luke 1: 30-31
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