Don’t wing it. Follow these practices for safe poultry handling!
Why should you practice safe poultry handling?
Without practicing safe poultry handling you could cause food borne illnesses. Children are more likely to get sick from germs that cause food borne illness. They have the least developed immune systems and are not able to fight infection like adults. Salmonella and Campylobacter are two common germs that cause food borne illness. Food borne illness usually causes a stomach ache and in some cases can even lead to kidney failure or other chronic long-term health problems. It is important to always pay close attention to proper food handling and hand washing when dealing with poultry.
TIP: you should not rinse poultry before you cook it. It just increases the chance of spreading raw juices around the kitchen. The only way to get rid of the bacteria is to cook the chicken to 165 degrees Fahrenheit.
Home Storage of Poultry
Refrigerate poultry at 40 degrees Fahrenheit.
For fresh poultry refrigerate for a maximum of 2 days.
For cooked poultry refrigerate for a maximum of 4 days.
Safely Cooking Poultry is all About the Temperature. 
Poultry must reach an internal temperature of 165 degrees Fahrenheit to kill all bacteria that can cause food borne illnesses.
To make sure it reaches that temperature follows these tips:
- use a food thermometer to ensure that foods are cooked to a safe internal temperature
- check the temperature just before the food is expected to be “done”
- place the thermometer in the thickest part of the food, without touching bone, fat, or gristle
- clean the thermometer with hot, soapy water each time after using it
Don’t Touch!!
In the store:
- Disinfect your shopping cart handle. Use disinfectant wipes on surfaces, especially the handlebar and child seat.
- Place poultry in a plastic bag. Use plastic bags provided at the meat counter to help avoid cross-contamination.
At home:
- Place in the freezer or fridge. Keep poultry in a plastic bag and place on a low shelf to prevent leakage from contaminating other foods.
- Wash hands before and after handling. Use warm water and soap to clean hands and surfaces that have potentially come in contact with poultry or its juices.
Source: fightbacteria.org
Try these other tips:
Try these recipes that use chicken:
One Dish Chicken Green Beans and Potatoes
Cooking Oils (this includes mayo and salad dressings that have a high oil content!)
Dry ice keeps refrigerated and frozen items cooler longer. Whether you’re packing for a weekend camping trip, a week at the beach, a summertime picnic, and emergencies such as power outages, dry ice can enhance the way you pack your cooler. Follow these steps when packing to keep your cooler cold.
Food is safely cooked when it reached a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. The best way to check the internal temperature of food is using a food thermometer. Follow these safe minimal internal temperatures:
