Tips from the Kitchen


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Top 10 Food Safety Reminders

Buy from trusted sources.

Choose fresh or frozen chicken and turkey products that are clean, cold, well wrapped, sealed tight without rips or leaks, and sold from a refrigerated or freezer poultry case.

Refrigerate or freeze poultry quickly after purchase; if possible within half an hour.

Defrost chicken or turkey in the refrigerator, not on the counter, allowing a few hours to a full day depending on size. Make sure you put it on the bottom shelf in the back of the refrigerator.

Do not allow raw poultry or its juices to touch other foods.

Cook chicken and turkey thoroughly, using a meat thermometer to gauge doneness. Meat thermometer should be placed in the thickest part of the cut without touching bone. Refer to the below chart for appropriate endpoint temperatures by poultry cut.

180 F Whole Chicken, Turkey, Cornish.
180 F Drums, Legs, Thighs, Boneless Thighs, Wings
170 F Breasts, Boneless Breasts
165 F Ground Chicken, Ground Turkey
140-165 F Foods held warm to serve

Keep hot foods hot and cold foods cold.

  • Keep hot foods at 140 F or hotter
  • Keep cold foods at 40 F or colder

Wash cutting boards, tools, the sink, all work surfaces and hands in hot soapy water before and after handling raw poultry.

Serve cooked poultry using a clean platter and utensils; never ones touched by raw meat.

Serve poultry as soon as possible and refrigerate leftovers within two hours.

And, remember, when in doubt, throw it out. Your safety is not worth the risk!

If you have any questions you'd like to ask concerning these tips or our products, please call 1-800-473-7383 Monday-Friday, 9:30 am to 6 pm EST, e-mail us or contact us on Facebook.

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