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HOW TO: Working With Raw Chicken

Follow Safe Practices Every Time You Handle Chicken

  • Plastic cutting board
  • Chef’s knife
  • Wet paper towels under the board for stability
  • Hot, soapy water and disinfectant
Wash Your Hands, Not the Chicken
  • Do not allow raw poultry or its juices to touch other foods, especially fruits and vegetables. Immediately dispose of any plastic wrapping.
  • Do not rinse raw chicken; splashing water can cause cross-contamination.
  • Before and after handling raw poultry, use hot, soapy water for 20 seconds to wash:
    • Hands
    • Boards
    • Knives, scissors and any other tools
    • The sink and all work surfaces
  • Use dedicated cutting boards for raw chicken.
  • Do not reuse knives or boards until they have been sanitized to prepare any other food.
  • A plastic cutting board is easy to sanitize. A distressed wooden cutting board can harbor bacteria.
  • Do not cook raw poultry if it appears gray, feels slimy or smells sour. When in doubt, throw it out.
  • Serve cooked poultry using a clean platter and utensils; never ones touched by raw meat.


Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken immediately & use within 3-5 days.