Each year on June 7, the world comes together to recognize World Food Safety Day, a global observance led by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations. This year’s theme, “Science in Action,” emphasizes the essential role of science in keeping our food safe—from farm to table and every kitchen in between.

At the Home Baking Association, we believe food safety starts with education—especially in the home and the classroom, where so many young bakers are learning their first kitchen skills. As we recognize World Food Safety Day, we invite educators, parents, and bakers of all ages to explore our Baking Food Safety resources, designed to support safe baking practices through hands-on learning and science-based guidance.

Why “Science in Action” Matters in Baking

Teaching food safety isn’t just about rules—it’s about helping students and young bakers understand why we follow them. This year’s World Food Safety Day theme reminds us that science is the foundation of safe food handling. Here are three educator-focused goals from the WHO to support this year’s theme:

Teach the basics. Help students understand hygiene, cross-contamination, and proper food handling.

Make it fun. Use creative, hands-on activities to encourage students to develop safe habits.

Build interest in science. Foster critical thinking and evidence-based decision-making—skills every future scientist (and baker!) needs.

A Note on Raw Flour and Homemade “Heat Treatment”

With the popularity of edible cookie dough and other no-bake treats, many home bakers have looked online for ways to make raw flour “safe” by heat-treating it in the microwave or oven. However, we strongly discourage home methods of heat-treating flour. Why?

Raw flour can contain harmful bacteria like E. coli, and home heat treatment methods—especially microwaving—are unreliable and may not kill all pathogens. Without proper equipment and validated food safety procedures, it’s difficult to ensure your flour is safe to eat raw.

The safest choice: Purchase commercially heat-treated flour if you’re making no-bake or edible dough recipes, or enjoy your baked goods the classic way—after they come out of the oven.

Explore Our Baking Food Safety Resources

Celebrate World Food Safety Day by exploring our trusted tools for safe baking and putting science into action in your kitchen and classroom. Visit our Baking Food Safety Resources here. Whether you’re a family and consumer sciences educator, a classroom volunteer, or a parent teaching baking at home, these resources make it easy to integrate food safety into every baking experience.