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Safe Recipe Style Guide Library
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Don’t Wash Your Chicken is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Agriculture and Food Research Initiative Competitive Grant No. 2019-68008-29908.
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.
@ 2022 New Mexico State University Board of Regents, Drexel University and New Mexico State University cooperating with the U.S. Department of Agriculture. Drexel University and NMSU are both equal opportunity/affirmative action employers and educators.
Salmonella, Campylobacter and other harmful bacteria live on raw chicken.
Washing or rinsing doesn’t remove this: worse, it helps the bacteria spread. When you add water through washing or rinsing, you give this bacteria a way to travel throughout your kitchen.
Today’s poultry is already pretty clean. Our grandparents may have been cooking chicken that had some unsavory things on it, like waste or feathers. Today’s manufacturing cleans the chicken, so there is no filth, feathers, or anything else on it that needs to be washed off. Poultry may have a coating of water and protein: this gets cooked off, or you can remove it with a clean paper towel. Anything that is on the chicken will get cooked off.
Use a clean paper towel.
If you see anything on the chicken you want to get rid of, wipe it off with a clean paper towel.
Never rinse or wash chicken.
Raw chicken and juices should touch as few things as possible.
Separate raw chicken from fresh and ready-to-eat foods. Keep surfaces clean by washing them with hot, soapy water.
Cook it to 165 °F.
Cooking the chicken to 165 °F using a digital food thermometer will kill any dangerous bacteria, and make it safe to eat.
Young children and adults aged 65+ are more likely to get sick and be hospitalized from germs that cause foodborne illness.
Simple poultry handing steps will help you reduce the risk of illness from common germs that can cause food poisoning, such as Salmonella and Campylobacter.
Learn how to practice safe poultry handling
at the store and at home.
Are you aware that illnesses from Salmonella spike in the summer?
You can have a summer without Salmonella by following easy safe food handling steps!
Download Postcards (English and Spanish)
Download Flyer (English)
Download Flyer (Spanish)
Download PowerPoint
While warmer temperatures mean fun activities like barbecues and picnics, these activities call for particular attention to food safety steps.
These shareable resources social media graphics and downloadable flyer remind consumers what internal temperatures chicken and popular grilling meats need to reach to be safe.
Check out these safe recipes that feature chicken, turkey and other delicious ingredients! Our recipes build in food safety and hand hygiene steps provided by the Safe Recipe Style Guide.
Research shows that adding food safety instructions to recipes improves consumer food safety behaviors. Give these delicious dishes a try at home!
Resources for health and food safety educators
Print and digital resources for retailers
Consumer information in English and Spanish
Don’t Wash Your Chicken is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, Agriculture and Food Research Initiative Competitive Grant No. 2019-68008-29908.
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.
© 2022 New Mexico State University Board of Regents, Drexel University and New Mexico State University cooperating with the U.S. Department of Agriculture. Drexel University and NMSU are both equal opportunity/affirmative action employers and educators.
In the Food Safety Image Library, there are approximately 600 images and 100 short video clips!
Here’s what you’ll find and how it works.
These images are free to use! To access the zip files, click on the Access Library Files button below. You will be asked to fill out some basic information and then will be redirected to the library download page. If you leave the page and return to download on a different device or on a different day, you’ll be asked to provide your information again, although you can bookmark the page with the zip files to avoid filling out the information again.
Your support will help us maintain and keep these resources free of charge for anyone to access.
Take your recipe videos to the next level!
Multiple studies show that when people follow recipes that include basic food safety instructions, they significantly increase food safety behaviors1.
For example, handwashing is one of the most effective ways to prevent the spread of germs. Studies2,3 have shown that handwashing can prevent 1 in 3 diarrhea-related illnesses and 1 in 5 respiratory infections.
Recipe videos that include food safety prompts will help prevent food poisoning! Food poisoning disproportionately affects young children and people who are at higher risk of foodborne illness. That might be a young child, an elderly person, a pregnant family member or a loved one with a chronic underlying health condition, like diabetes.
The Safe Recipe Style Guide takes you through the steps needed to add food safety prompts to written recipes. Use this handy guide to add those food safety steps into recipe videos.
These are the safety prompts from the Safe Recipe style guide that should be included in both written recipes and videos.
Do not reuse marinades used on raw foods.
Do not rinse raw poultry or meat.
Gently rub produce under cold running water.
Scrub firm produce with a clean vegetable brush under running water.
Do not eat raw dough or batter.
These safety prompts from the Safe Recipe Style Guide should be included in both written and video recipes.
Here we provide guidance on using a combination of hands-and-pans video clips AND on-screen text to create a video that meets the standard of the Safe Recipe Style Guide (saferecipeguide.org).
ProTip: You will be more efficient when you use stock footage of handwashing with soap and water; rinsing produce; and washing knives/cutting boards that can be used in all of your cooking videos. Click here for an example of what a video with food safety steps looks like.
Thank you to everyone who helped in the development of the Food Safety Style Guide for Video Creators and the Food Safety Image Library!
Alex Connett, Foodist Films
Shauna C. Henley, PhD, University of Maryland & PFSE Board of Directors
Lynn James, MS, RDN, LDN, Pennsylvania State University Extension
Annette Lawler, MS, CFCS, CNWE, Purdue University Extension
Sharon McDonald, MEd, RD, LDN, University of Pennsylvania Extension
Jennifer J. Quinlan, PhD, Drexel University & PFSE Board of Directors
Raeanne Sarazen, Food & Nutrition Communicator, MA, RD
Kathy Savoie, MS, RD., University of Maine Cooperative Extension
Wenqing Xu, PhD, Louisiana State University AgExtension
The Partnership for Food Safety Education recommends people not eat raw cake batter, cookie dough and other doughs, whether they come from a mix or are made from scratch.
Flour and other ingredients can contain harmful bacteria that are only killed during the cooking process. Children are especially vulnerable to serious foodborne illness.
Download this activation guide of easy tools to help you share safe flour handling messages in your outreach.
English
Español
Flour is a raw ingredient. Wheat comes from the farm, so it’s minimally processed and then packaged for use. Because it’s raw, flour may contain harmful germs, like E. coli and Salmonella, that cause food poisoning. Wash your hands with soap and water after handling raw flour to prevent it from spreading to other foods. Remember to wash bowls, utensils, countertops, and other surfaces that have touched raw flour with hot, soapy water.
Video courtesy of the North American Millers’ Association
Say No to Raw Dough (shareable graphic)
Presenters: Donald Kautter, Senior Advisor/Consumer Safety Officer with the FDA; Sharon Davis, Family and Consumer Sciences Educator, Home Baking Association
Additional information on flour and home food safety:
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