SAFE HANDLING OF CHICKEN

AND POULTRY
 Just like meat, fish or any animal-based food
product, raw or undercooked chicken carry
certain bacteria. These bacteria can cause
illness in large numbers.

 Therefore, to avoid illness we need to limit

bacteria's ability to multiply, or kill them
altogether. Limiting their ability to multiply
requires making sure that food products are
not left at room temperatures — or
specifically, temperatures between 40°F and
140°F — for more than an hour.
 And remember, 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.

 Another concern with respect to working with uncooked

poultry is cross-contamination. Cross-contamination can
happen when raw poultry — or even just its juices —
somehow come into contact with any other food
products but especially ones that are already cooked or
ones that will be eaten raw, such as salad vegetables or
greens.
FRESH VS. FROZEN CHICKEN AND POULTRY

 If the label on a raw poultry product bears the term

"fresh," that 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 a label indicating that
it is "frozen" or "previously frozen," whatever the
case may be.

 Interestingly, poultry that has been kept at

temperatures colder than 26°F but warmer than
0°F can be labeled neither fresh nor frozen.
CHICKEN AND POULTRY PRODUCT DATING

 Federal regulations don't require poultry products

to be dated.

 However, most retailers will date the chicken

products that they sell.

 If they do opt to date the product, regulations do

require that there 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.
BASICS FOR HANDLING FOOD SAFELY

 Shopping
 Storage
 Preparation
 Thawing
 Cooking
 Serving
 Leftovers
 Refreezing
 Safe steps in food handling, cooking, and storage are
essential to prevent foodborne illness. You can't see,
smell, or taste harmful bacteria that may cause illness.
In every step of food preparation, follow the four Fight
BAC! ™ guidelines to keep food safe:

Clean — Wash hands and surfaces often.

Separate — Don't cross-contaminate.
Cook — Cook to proper temperatures.
Chill — Refrigerate promptly.
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 dates