Chicken Food Safety

According to the Centers for Disease Control and Prevention, there are approximately 325,000 hospitalizations and 5,000 deaths attributed to food-borne illnesses in the United States each year. Bacteria that can cause illness, such as Salmonella, can be found on raw or undercooked chicken. Proper storage and handling of raw chicken is imperative to prevent illness.

Purchasing

• Chicken should be the last item you pick up in the store before heading to the checkout aisle. Immediately place the chicken in a plastic bag before putting it in your shopping cart, to prevent any liquid from leaking and causing cross-contamination with other groceries. Head directly home to store the chicken.

Storage

• Refrigerated chicken should be stored in the refrigerator at a maximum of 40 degrees Fahrenheit and should be used within 1 to 2 days. Chicken frozen at 0 degrees Fahrenheit will be safe indefinitely. Defrost frozen chicken in the refrigerator, microwave oven or immersed in cold water that is changed regularly.

Handling

• Wash your hands with soap and water after touching any raw chicken or the packaging that the chicken came in. Immediately wash all plates, knives and cutting boards used when preparing the chicken before using them with any other food.

Stuffing

• Chicken should only be stuffed immediately before cooking. Do not purchase pre-stuffed chicken at the grocery store.

Cooking

• The internal temperature of chicken should reach 165 degrees Fahrenheit to be considered safe to consume. Never eat or store partially cooked chicken.