World Food Safety Day 2025: Why Safe Cooking Begins Before The Stove Turns On

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Most people believe food safety starts at the stove. But according to experts, that's far from the truth. Food safety is a responsibility that begins long before we tie our aprons- at the grocery store, in our kitchen shelves, and even at the sink. On World Food Safety Day 2025, we shift focus to what really causes foodborne illness-and how the earliest steps in your food routine can make or break your health.

In reality, cooking is only the final barrier against foodborne pathogens. The major threat doesn't come from undercooked meals alone-it comes from what happens before the heat even hits the pan. Improper handling, contaminated storage, cross-contact, and even negligent thawing methods allow bacteria like Salmonella, E. coli, and Listeria to thrive.

'Most food poisoning incidents aren't caused by cooking errors, but by contaminated raw ingredients or poor hygiene during prep,' says Dr Veena V, Chief Clinical Dietician at Aster Whitefield Hospital, Bengaluru. 'Especially when it comes to vulnerable groups like children, pregnant women, and the elderly, these small errors can have dangerous consequences.'

Grocery Store Habits That Make A Difference

Food safety begins the moment we pick up a basket at the supermarket. Carefully checking expiry dates, inspecting for torn packaging, and keeping raw meat separate from fresh produce-even in the cart-can prevent dangerous cross-contamination.

'Choose fresh produce that's free from visible damage or mold. Always place raw meats in separate bags to avoid leaks contaminating other items,' recommends Ms. Veena. 'And don't shop at places where refrigeration of perishables isn't strictly followed. That's the first red flag.'

Storage Matters More Than You Think

Your fridge may look organized, but the way you place items could be compromising your safety. Raw meat stored on top shelves, crowded compartments, and warm door shelves packed with dairy can turn into a bacterial nightmare.

'Keep raw meat and seafood on the bottom shelf to prevent juices from dripping onto other food,' advises Ms. Veena. 'Also, don't overload your fridge. When airflow is restricted, the temperature rises, and that's when bacteria grow faster than you can imagine.'

Perishables should be refrigerated immediately after getting home, and freezer-bound items shouldn't be allowed to thaw en route. 'Use an insulated bag for frozen items while shopping. Even a 20-minute temperature rise can give microbes a head start,' she adds.

Hygiene Is Your Best Defense

Before you begin prepping food, your kitchen hygiene habits are crucial. Washing hands for 20 seconds with soap, scrubbing counters, and switching between cutting boards for raw and ready-to-eat foods may seem basic-but they're your most powerful tools.

'Never use the same knife or board for raw chicken and salad vegetables,' warns Ms. Veena. 'That's how bacteria spread from a meat product to something that's never going to be cooked, and that's a serious risk.'

Even overlooked items like dishcloths, sponges, and sink drains are potential breeding grounds. These should be disinfected or replaced regularly. 'A sponge that smells sour is already colonized with bacteria,' she notes.

The Danger Behind Daily Habits

Many of us are guilty of habits that seem harmless-like thawing frozen meat on the counter, partially cooking something for later, or letting leftovers sit out for hours. But these routines give pathogens time to multiply.

'Room temperature is perfect for bacteria to grow, especially in high-protein foods like dairy, meat, and cooked grains,' explains Ms. Veena. 'Always thaw in the fridge, not on the counter. And never partially cook and refrigerate. It doesn't kill bacteria; it just pauses them.'
Even leftover management needs precision. 'Cool food quickly and refrigerate within two hours,' she emphasizes. 'Reheat only once, and heat thoroughly.'

Cultivating A Culture Of Clean Eating

Food safety isn't a single action-it's a mindset. Promoting awareness within households, especially for children and older adults, can build lifelong safe habits. Washing hands before every meal, rinsing produce even if it looks clean, and storing foods smartly are habits that protect not just us, but everyone we share our food with.

'Food safety is a chain-and you're a vital link in it,' says Ms. Veena. 'From the vendor to your kitchen, every action counts. Start small-wash your hands before cooking, prep on clean surfaces, and be conscious about storage.'

A Shared Responsibility

World Food Safety Day reminds us that prevention is always better than cure. Diseases caused by food contamination are entirely avoidable with the right awareness and daily discipline.

'Good cooking can't undo bad food handling,' Ms. Veena concludes. 'If we wait until food reaches the pan to think about safety, we're already too late.'

Well, food safety isn't a task for chefs or experts alone, it's a shared responsibility that starts in the shopping aisle and ends on your plate. As we become more mindful of how we handle food at every stage, we're not just preventing sickness, we're laying the foundation for healthier families and communities.