Food Chicken Food Handaling Plan
Foodborne illness can be prevented by proper food handling, specifically when it comes to handling raw chicken. This includes washing hands before and after handling, not washing raw chicken before cooking it, and cooking chicken thoroughly. It is also important to properly store and label cooked chicken, as well as keep raw chicken away from ready-to-eat foods to prevent cross-contamination. When grocery shopping, it is important to separate raw meats and eggs from other foods.
Handling chicken safely is crucial to prevent foodborne illness. Here's a general food handling plan for chicken:
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Handwashing: Always wash your hands with soap and water before and after handling raw chicken. This helps prevent the spread of bacteria to other surfaces and foods.
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Avoid washing raw chicken: Contrary to popular belief, washing raw chicken can actually spread bacteria around your kitchen. Cooking the chicken to the appropriate temperature will kill any harmful bacteria.
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Thawing: If chicken is frozen, it's best to thaw it in the refrigerator, in cold water, or in the microwave. Never thaw chicken on the counter, as this can lead to bacterial growth.
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Prevent cross-contamination: Keep raw chicken separate from other foods, especially those that won't be cooked before consumption, to avoid cross-contamination. Use separate cutting boards and utensils for raw chicken.
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Cooking temperature: Ensure that chicken is cooked to a safe internal temperature of 165°F (75°C) to kill any harmful bacteria. Use a food thermometer to check the temperature.
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Storage: Store raw chicken in the coldest part of the refrigerator, ideally in a leak-proof container or bag to prevent any juices from leaking onto other foods. Cooked chicken should also be promptly refrigerated and used within a few days.
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Shopping: When shopping, keep raw chicken separate from other foods in your cart and use separate bags for packaging.
Following these food handling guidelines will help ensure that you safely prepare and enjoy chicken-based dishes while minimizing the risk of foodborne illness.
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