Protecting families from contaminated food and water
All fields are required
Protecting families from contaminated food and water
Posted in Food Safety,Our Blog on June 13, 2026
I absolutely love to bake. Feeding people is my love language and our holiday meals show, but sometimes we need to brush up on food safety tips even as experienced bakers, but especially if you are new to the hobby. Today we look at how to bake safely.
Start by washing your hands with warm water and soap for at least 20 seconds before you touch anything. It’s a simple move, but it gets rid of dirt and germs that could make you sick.
Clean your countertops, utensils, and baking equipment before you get going. Scrub with hot, soapy water, then sanitize to kill any lingering germs.
If you work with raw eggs or flour, clean up right after—those can carry bacteria. Tie back long hair and put on a clean apron or shirt to keep stray hairs and dirt out of your food.
Try not to touch your face, nose, or hair while you’re baking.
Raw flour, eggs, and dough can carry some nasty bacteria like Salmonella or E. coli. Keep them away from anything that’s already cooked or ready to eat.
Use different bowls and utensils for raw stuff and finished products. Don’t reuse measuring spoons or cups that touched raw eggs unless you wash them first.
Store raw ingredients and prepared dough in separate containers in your fridge or pantry. That way, you lower the odds of bacteria spreading to foods you’ll eat without baking.
Heat kills bacteria in raw flour and eggs, so don’t skip this step. Use a food thermometer if you have one to check that your baked goods reach a safe temperature.
Cakes and bread usually need to hit at least 160°F (71°C) inside. That’s the sweet spot for killing off anything harmful.
Follow your recipe’s baking times and temps closely. Undercooked dough or batter can still have bacteria that’ll make you sick.
After baking, cool your treats quickly and stash leftovers in the fridge. Bacteria love room temperature, so don’t let food sit out too long.
Put perishable items—like cakes with cream or custard—into airtight containers and refrigerate within two hours.
Keep raw dough and eggs in the fridge until you’re ready to use them. Try not to leave them out on the counter for too long.
Always use clean, safe water when you bake. If you’re not sure about your tap water, switch to filtered or bottled water.
Pick fresh ingredients—no signs of spoilage or damage. Check those expiration dates on flour, baking powder, and yeast.
If you can, use pasteurized eggs since raw eggs sometimes carry bacteria. Keep raw ingredients like flour, eggs, and dairy away from ready-to-eat foods.
Wash your hands before you handle any ingredients. It’s such a small thing, but it really lowers the risk.
Let your baked goods cool all the way before you stash them. If you rush it, moisture builds up and, well, mold isn’t exactly appetizing.
Grab some airtight containers to lock in freshness and keep out pests. I always slap a date on the container so I know what’s what.
If you’ve baked something with dairy, eggs, or perishable fillings, pop it in the fridge. For longer storage, just freeze it.
Whether you are baking for fun or run a cottage bakery from your home it is always important to practice the best food safety tips. Happy baking from Make Food Safe.