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:
- 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 or turkey immediately and use within 3-5 days.