Food Safety Tips

With so many ways to prepare and enjoy chicken, it's no surprise that chicken is one of America's most popular food choices. Whether you fry it, grill it, roast it, kebob it, or saute it - chicken is as versatile to cook as it is tasty. It's an excellent source of protein, and depending how you prepare it, it's low calories, fat sodium and cholesterol.

But before you cook it, remember the following SAFE HANDLING and COOKING tips.

• Keep chicken refrigerated or thaw frozen chicken prior to preparing
• Make sure to keep raw poultry separate from other foods. When using cutting boards, counter tops and any utensils, be sure to WASH each thoroughly after touching raw chicken. This includes washing your HANDS.
• Cook chicken all the way through at one time. Only partially cooking can allow surviving bacteria to grow. (You can, however, partially cook chicken in a microwave before immediately putting it on a hot grill to cut down on grilling time.)
• To be sure chicken is cooked through, use a meat thermometer to check for doneness.
• Upon cooking, keep hot food hot and refrigerate any leftovers immediately. Consume any leftovers in 2 to 4 days.
• It is not necessary to rinse or wash raw chicken before cooking. Any bacteria that might be present will be destroyed when the chicken is properly cooked.

How to tell if your chicken is cooked properly

• There are a few ways to check for doneness. You can use a fork to pierce the chicken - the juices should run clear. Also check that the color of the meat is opaque all over.
• Use a meat thermometer to check the temperature of the meat. It should be at least 165 degree - 170 degree F for chicken pieces, and 180 degree F for a whole chicken.
• Pink meat doesn't always mean the chicken is undercooked. The only way to be sure is to use a meat thermometer to check the internal temperature. A pink color in properly cooked chicken may be due to hemoglobin in tissue. This occurs mostly in young birds when they are smoked or grilled.

Chicken storage tips

• Fresh chicken should be stored on a low shelf in the coldest part of the refrigerator (40 degree F).
• Store fresh chicken for no more than 1-2 days in the refrigerator. Wrap chicken in a plastic bag to keep it from dripping on other food.
• If you will not use all the chicken in a day or two after buying, try freezing the extra portions to be used later.
• Properly wrapped, frozen chicken can last up to nine months in a freezer at 0 degree F. Be sure to carefully wrap the chicken parts in foil or place in freezer bags. Wrapping thoroughly can prevent freezer burn, which occurs when air gets into the packaging.

For more information on food handling and safety visit these sites: