Chicken is one of the most popular meats in the world with many countries eating more chicken per year than any other meat. It is a great option, full of protein and low fat. However, chicken is also one of the main culprits of food poisoning as it can be contaminated with campylobacter and even salmonella. If you’re concerned about food safety for your business, contact Food safety Consultants like MQM Consulting
If the chicken isn’t cooked thoroughly, so it still contains raw juices, you are at a higher risk of contracting a foodborne illness like food poisoning. When it comes to handling, preparing and cooking fresh chicken, it’s important to take extra care.
Here are some pointers for dealing safely with chicken:
When buying and transporting chicken or any meat, place it in a separate bag to stop any juices or contamination from touching other products.
Before handling any raw meat, wash hands in warm water and soap for no less than 20 seconds.
Never wash raw chicken. The spray from the water can contaminate other kitchen items with raw juices being splashed about.
Remember to use separate utensils and cutting boards for the chicken and other ingredients to prevent cross contamination between food.
Always use a thermometer to correctly identify the temperature of meat and check that it is cooked safely to at least 165 degrees Fahrenheit.
When eating out, never be afraid to send back any chicken that feels or tastes under cooked and ask for it to be cooked more.
When refrigerating or freezing chicken, make sure it is done within two hours or one hour in very hot conditions.