Washing Yogurt Containers for Food Storage
You might think scrubbing out that Greek yogurt container makes it safe for storing leftovers, but do not reuse containers that are only meant to be used once. These single-use containers weren’t designed to withstand multiple cleaning cycles and can develop microscopic cracks that harbor bacteria. Code number 1 is safe for single-use. If re-used, they become dangerous. The thin plastic breaks down with repeated washing, creating perfect hiding spots for pathogens that standard cleaning can’t reach. Commercial kitchens face hefty fines for this practice because health inspectors know these containers can’t be properly sanitized. Even your most vigorous scrubbing session won’t eliminate the risk of cross-contamination when dealing with containers that were never meant to see a second life.
Repurposing Pickle Jars for Bulk Storage
Glass pickle jars seem like the perfect solution for storing dry goods, but there’s a hidden danger lurking in those threads and seals. The original lids were designed for the acidity of pickles, not for long-term storage of different food products. Inspect cans and containers to confirm no leaking, bulging, dents, rust, cracks, loose lids, foul odors, etc. Commercial kitchens must use containers specifically rated for food storage, which means proper NSF certification and materials that won’t leach chemicals over time. Those pickle jar lids often contain compounds that can migrate into neutral foods, especially when exposed to temperature fluctuations. Health inspectors look for NSF markings on all storage containers, and repurposed jars simply don’t make the cut. The financial penalties for using uncertified containers can reach thousands of dollars per violation.
Using Detergent Buckets for Food Prep
This might seem like an obvious no-no, but you’d be surprised how many food service operations try to “thoroughly clean” chemical containers for food use. BPA can potentially affect the metabolic and cardiovascular systems, as well as the mammary and prostate glands in the human body, and many commercial cleaning products contain chemicals that permanently bind to plastic surfaces. No amount of scrubbing can remove these residues completely, making these containers illegal for food contact in any capacity. Ingredients added directly to food and substances that come into contact with food are generally held to the same safety standard—there must be a reasonable certainty of no harm under the conditions of its intended use. Commercial kitchens caught using former chemical containers face immediate closure and can lose their operating licenses permanently. The FDA maintains strict guidelines about cross-contamination from non-food containers, and violations carry serious criminal penalties in some jurisdictions.
Storing Food in Damaged Plastic Containers
That cracked lid or scratched container bottom might seem like a minor issue, but it represents a major health code violation waiting to happen. If containers are reusable, wash and sanitise them before using them, but damaged containers can’t be properly sanitized no matter how hard you try. Those scratches and cracks create microscopic valleys where bacteria can hide and multiply, protected from cleaning solutions and sanitizers. Failing to air dry your tools can lead to trapped moisture which encourages the growth of bacteria. Health inspectors specifically look for damaged containers during routine inspections because they know these represent serious contamination risks. Commercial operations are required to discard any container showing signs of wear, damage, or degradation. The cost of replacing containers is minimal compared to the devastating financial impact of a foodborne illness outbreak traced back to contaminated storage.
Mixing Raw and Cooked Food in the Same Containers
Using the same container for raw chicken today and cooked vegetables tomorrow is a cross-contamination nightmare that commercial kitchens simply cannot afford. Health inspectors will be paying close attention to any signs of a cross-contamination violation in your kitchen, including these common mistakes: Using the same cutting board or knives to cut chicken and vegetables: Any surface that has come into contact with raw chicken should be sanitized. Even with thorough washing, proteins from raw meat can bind to container surfaces at a molecular level, creating persistent contamination risks. Do not place meat, poultry, or seafood on upper shelves where it can drip below and cross contaminate other foods. Professional kitchens must maintain separate container sets for raw and cooked foods, often using color-coded systems to prevent dangerous mix-ups. When health inspectors discover evidence of cross-contamination in container usage, they can shut down operations immediately and require extensive retraining before reopening. The legal liability from serving contaminated food can bankrupt a business overnight.
Converting Wine Bottles into Oil Dispensers
Those elegant wine bottles might look perfect for storing olive oil, but they’re actually creating a perfect storm of contamination risks. Wine bottles aren’t designed for oil storage and lack the proper sealing mechanisms needed to prevent rancidity and bacterial growth. Part 174.5 also notes that components of food contact substances should be pure enough for their intended use. The narrow necks make thorough cleaning nearly impossible, and oil residues can go rancid in hard-to-reach areas, creating off-flavors and potential health hazards. Commercial kitchens must use containers specifically designed for oil storage, with wide mouths for easy cleaning and proper materials that won’t react with acidic oils. Health departments have specific regulations about oil storage containers, requiring them to be easily cleanable and made from approved materials. Using repurposed bottles can result in violations ranging from fines to temporary closure orders, especially if inspectors find evidence of rancid oil or improper storage conditions.
Reusing Aluminum Foil Containers Multiple Times
Those sturdy aluminum takeout containers seem durable enough for repeated use, but they’re actually single-use items that degrade rapidly with washing. Many of us reuse single-use plastics like water bottles, takeout containers and plastic bags. But is that safe? Aluminum can develop microscopic pinholes and weak spots that aren’t visible to the naked eye but create perfect breeding grounds for bacteria. The thin metal construction can’t withstand commercial dishwasher cycles or proper sanitizing procedures, leading to structural failure and contamination risks. More people in the United States got sick from contaminated food outbreaks in 2024 than the year before, and the number of people who were hospitalized or died doubled. Nearly 1,400 people became ill from food they ate in 2024 that was later recalled. Professional kitchens must use heavy-duty, reusable aluminum containers that meet NSF standards for repeated washing and sanitizing. Using single-use aluminum containers multiple times is a clear health code violation that can trigger immediate citations and forced corrections.
