While we recommend that you read through this entire section to learn and practice Perdue food safety, if you're in a rush, here are ten of the more important rules for you to follow.

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.

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

Cook chicken and turkey thoroughly, using a meat thermometer to gauge doneness:

To cook poultry to its optimum quality and safe temperature, we recommend using a thermometer to ensure doneness. This 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.

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 1-800-4PERDUE® (1-800-473-7383) Monday-Friday, 9:30 am to 6 pm EST or e-mail us.