How to Handle Uncooked Poultry

Uncooked chicken and turkey can carry a variety of bacteria, ranging from salmonella to campylobacter. Keep the bacteria in check with these food safety tips.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Ice Substitutes
• Chef's Knives
• Cutting Boards
• Meat Thermometers
• Coolers

1. Pick up poultry last at the supermarket so that it stays cold on the way home.
2. Wrap poultry packages in an extra plastic bag or two to prevent leaks.
3. Refrigerate poultry as soon as you get home.
4. Store uncooked poultry on the lowest shelf of your refrigerator. This way, if it drips, it won't drip on other foods.
5. Make sure poultry doesn't cross-contaminate other food in the refrigerator by placing a bowl or tray under it.
6. Cook or freeze poultry within one or two days after purchase.
7. Wash your hands well with soap and warm water before and after handling uncooked poultry.
8. Wash your cutting boards, knives, plates, utensils, countertops and anything else that comes into contact with uncooked poultry with warm, soapy water.
9. Cook poultry to an internal temperature of 180 degrees F.

Tips & Warnings

• Consider taking a cooler with blue ice to the store with you to keep poultry cold if you buy it more than 30 minutes from home.
• Use a plastic cutting board for poultry, then just wash it in the dishwasher.
• Marinate uncooked poultry in the refrigerator.
• Thaw frozen poultry in the refrigerator.