STORE POULTRY
AND GAME BIRD
TECHNIQUES IN STORING
POUILTRY
SAFETY PRACTICES IN HANDLING
AND STORING POULTRY AND
GAME PRODUCTS
SHOPPING, STORAGE,
PREPARATION, THAWING,
COOKING,SERVING,LEFT OVERS,
REFREEZING
HANDLING AND STORAGE OF
POULTRY
Spoils very quickly unless it is
properly handled and stored.
Cooked poultry should be cooled
as quickly as possible, covered to
prevent from drying and
refrigerated.
Frozen poultry must be kept in
the freezing unit until it is thawed
for cooking.
FREEZING AND THAWING
POULTRY
To prepare poultry properly for freezing, it should be wrapped
tightly in a moisture-vapor proof film, foil or paper and then
frozen at -170°C (0°F) or lower. Although there are no abrupt
changes in quality during the first few months of poultry
storage, it has always been a good practice to use these
chickens first which have been in storage longest and those
with torn wrapper.
STORAGE TIME FOR
POULTRY AND GAME
SAFETY PRACTICES IN
HANDLING AND STORING
POULTRY AND GAME
PRODUCTS
How to Handle Chicken Safely
Raw chicken and
poultry can carry the
salmonella bacteria,
which is responsible
for more cases of
food poisoning than
other pathogen.
Safe Shopping for Chicken
and Poultry
Packages of chicken should feel cold to
touch, and should be among the last
items you select before checking out.
Once your home you should
immediately place your chicken in a
refrigerator that maintains a
temperature of 40 °F or colder, and use
it within 2 days . Otherwise, it should be
frozen at 0°F
Safe Handling of Chicken
and Poultry
Limiting their ability to multiply
requires making sure that food
products are not left at room
temperatures - or specially,
temperatures between 40°F and
140°F - for more than hour.
Freezing doesn’t kill bacteria , either -
it just makes them cold. The only way
to kill food-borne pathogens is by
thoroughly cooking the food.
Fresh vs. Frozen
Chicken and Poultry
“Fresh” indicates that it has never
been colder than 26°F.
Poultry that has at any time been
kept at 0°F or colder must have
label indicating that it is “frozen”.
Poultry that has been kept colder
than 26°F but warmer than 0°F can
be labeled neither fresh nor frozen.
Chicken and Poultry
OUR
Product Dating
OUT
S TO
RY B
A
There should be a phrase
signifying whether the date is a
“sell by” date or a “use before”
date , and the explanation must
appear right next to the date.
Basic for Handling
Food Safely
SHOPPING
STORAGE
PREPARATION
THAWING
COOKING
SERVING
LEFT OVERS
REFREEZING
SHOPPING
Purchase refrigerated or
frozen items after selecting
your non perishables.
Never choose meat or
poultry in packaging that is
torn or leaking.
Do not buy food without
expiration date.
STORAGE
Always refrigerate perishable food within 2 hours (1 hour when the temperature is
above 90°F.
The refrigerator should be at 40°F or below and the freezer at 0°F or below.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days;
other beef, veal, lamb, or pork, within 3 to 5 days.
Meat and poultry should be wrapped securely to maintain quality and to prevent
meat juices from getting onto other food.
Wrap the package again with foil or plastic wrap that is recommended for the
freezer.
Canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5
years if the can remains in good condition and has been stored in a cool, clean &
dry place.
THAWING
COOKING
For safety and quality, allow meat
to rest for atleast three minutes
before carving or consuming.
Poultry: cook all poultry to an
internal temperature of 165°F as
measured with a food
thermometer.
SERVING
Hot food should be held at
140°F or warmer.
Cold food should be held at
40°F or colder.
When serving food at a buffet,
keep food hot with chafing
dishes, slow cookers and
warming trays.
Keep food cold by nesting
dishes in bowls of ice or use a
small serving trays and
replace them often.
LEFTOVERS
Discard any food left out at room
temperature for more than 2 hours
(1hour if the temperature was
above 90°F).
Place food into shallow containers
and immediately put in the
refrigerator or freezer for rapid
cooling.
Use cooked leftovers within 4 days.
Reheat leftovers to 165°F.
REFREEZING
Meat and poultry
defrosted in the
refrigerator may be
refrozen before or
after cooking.
If thawed by other
method, cook before
refreezing.
