Tips from the Kitchen


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Kitchen Prep
  • Keep it hot or cold, not warm. Do not let raw poultry get warm for a long period of time. Keep the product in the refrigerator until needed.

  • Use soap and hot water before and after handling. Wash cutting boards, utensils, the sink, all work surfaces and hands in hot soapy water before and after handling raw meat.

  • Use clean cutting boards. Be sure to use a cutting board with a hard surface that can be sanitized well between uses. Replace your cutting board as soon as it shows signs of heavy use, such as deep knife grooves.

  • Wipe up spills with paper towels. When finished, discard the paper towels immediately.

  • Use clean sponges and dishcloths. Wash them daily in hot water, preferably in a washing machine. Do not let sponges or dishcloths that have touched the raw meat come in contact with other foods.

  • Don't cross-contaminate. Raw turkey and chicken should never come in contact with other foods, especially fruit and vegetables.

  • Do not rinse poultry. Cross contamination is more likely to occur with rinsing.

  

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