Food Safety Checklist for Chicken

Chicken represents the most popular meat in the United States. It's inexpensive, versatile and a good source of protein. However, undercooked or improperly handled chicken may contain bacteria that cause food poisoning, such as Salmonella enteritidis, Campylobacter jejuni, Staphylococcus aureus or Listeria monocytogenes. Properly storing and preparing chicken reduces the risk of food poisoning.

Storing Chicken

• Immediately store chicken in its original packaging in the refrigerator or freezer. Do not run other errands while you have chicken in the car. If you store chicken in the refrigerator, use it within 1 or 2 days. Frozen chicken does not spoil. If you plan to freeze chicken for several months, protect it from freezer burn by wrapping it in freezer paper, plastic wrap or aluminum foil.

Defrosting Chicken

• Defrost frozen chicken in the refrigerator, in cold water changed every 30 minutes or in the microwave. If you defrost chicken in the microwave, cook it immediately and don't refreeze it before cooking. Never defrost frozen chicken at room temperature, because bacteria grow more quickly in warm temperatures. Thawing frozen chicken in the refrigerator, which may take 1 to 2 days or longer, represents the safest defrosting technique.

Preparing Chicken

• You don't have to rinse chicken before cooking. If you want to add flavor with a marinade or brine, store the chicken in the refrigerator for up to two days while marinating or brining. Do not marinade or brine chicken at room temperature. Do not use raw marinade as a sauce unless you boil the marinade first, because raw marinade contains dangerous bacteria. Throw away marinade or brine after use. If you are preparing a stuffed chicken, cook the chicken immediately after stuffing. Wash your hands with soap and water after touching raw poultry and thoroughly clean your cooking surface to avoid cross-contamination.

Cooking Chicken

• Set the oven to 325 degrees or higher when cooking chicken. Cook chicken to an internal temperature of at least 165 degrees, which kills dangerous bacteria. Check the temperature in the thickest section of the breast and the innermost areas of the wings and thighs. Don't rely on the color of chicken to indicate its safety; chicken that has been safely cooked sometimes appears pink because of chemical reactions with the hemoglobin in the meat, while chicken that still contains dangerous bacteria may appear white or tan.