When serving poultry, never leave it out unrefrigerated for longer than necessary... and be sure to avoid reaching the danger zone (an internal temperature between 40º F. to 140º F.)

Always remember to...

• Use a clean serving platter. Serve cooked poultry using a clean platter and utensils.

• Refrigerate cooked poultry within 2 hours. Serve poultry as soon as possible, especially in warm weather. Refrigerate leftovers within two hours.

• Divide leftovers into small portions. This will help to speed chilling or freezing and later defrosting.

• Be aware of common food safety occurrences. Chill cold picnic and tailgating foods first, and then carry them in a cooler with plenty of ice. Pour hot dishes into a thermal container first warmed with hot water, and carry them in an insulated bag.

• Use small dishes on a buffet. Serve smaller party dishes and refill from the refrigerator or a hot pot on the stove.