| About Us |  Partners |  Contact Us |  Get Involved |
Home Campaigns Be Food Safe

Chicken and other Poultry: Basics of safe handling and preparation

Whether grilling, broiling or roasting, here are a few important basics to keep top of mind when preparing chicken or other poultry:

  • wash hands before and after handling poultry
  • completely thaw poultry before cooking so that it cooks more evenly.  Defrost in the refrigerator, in cold water, or in the microwave.  Never defrost food at room temperature!  Food thawed in cold water or in the microwave should be cooked immediately.
  • cook poultry until it reaches a safe internal temperature of 165 degrees F.  Use a food thermometer - you can't tell it is cooked by looking!
  • never place cooked food on a plate that previously held raw poultry or meat.
  • rinsing poultry under water is not a safety step (see Mythbuster)!  Cooking to a safe internal temperature of 165 degrees F is what will kill pathogens that could cause illness.
 

woman_girl_salad_photo_with_border

BECOME A BAC FIGHTER!

Join our email list to get weekly updates on what you can do to fight harmful BAC (bacteria)!

Are you a BAC Fighter? Find out now!


 If you educate consumers on food safety, you need to be at this conference! 

Register now for the Consumer Food Safety Education Conference 2014! 

FSCGraphicButton


 Read about BAC Fighters on our Field Reports Blog. 

BAC Fighter Field Report:

A Master Food Preserver Knows how to Fight BAC! ®

The popularity of home food preservation is growing. Food safety outreach has to grow with it.  

790

Read more! 

Food Safe Families

BAC Fighter Poll

Will you attend the Food Safety Education Conference hosted by the Partnership for Food Safety Education in Arlington, VA on December 4th and 5th of 2014?


Visit our other websites:

ecards
ecards
ecards

Follow Us


icon_facebookicon_twittericon_rssemailbuttonYoutubeButton_smallfinal_blog_button