Don't Wing It - How to Handle Poultry Safely

By Jane Farrell

Do you know how many people will get sick from foodborne illness this year? 48 million people – that’s 1 in 6. Children and older adults are especially vulnerable. But the good news is that following safe poultry practices – when shopping, preparing, cooking and storing – can help keep you safe from common and harmful germs. Here, the nonprofit Partnership for Food Safety Education tells you what you need to know about safe poultry handling:

Use a sanitizer (often provided by supermarkets) on your shopping-cart handle and your hands.

After you’ve chosen your meat, place it in the plastic bags provided at meat counters

Keep poultry in the plastic bag when you get it home.

Wash hands with soap and water before and after handling poultry.

Use a food thermometer and cook poultry to 165 degrees Fahrenheit. To get the most accurate reading, place the thermometer in the thickest part of the food.

Thaw frozen meat in the fridge (not on the counter) to keep poultry at or below 40 degrees Fahrenheit.

Think before you rinse! Rinsing can increase the chances of spreading raw juices around your kitchen. The only way to kill bacteria is to cook the meat to 165 degrees Fahrenheit.

Freeze or prepare fresh poultry within two days of buying it.

Store cooked leftovers in the refrigerator or freezer in airtight containers with product name and date prepared. Consume within 4 days if not frozen.

Information derived from an infographic by Partnership for Food Safety Education. For more information, visit www.fightbac.org.