Handling raw chicken safely is important to prevent the spread of bacteria that can cause foodborne illness. Here are some key tips:
Wash your hands: This is the most important step! Wash your hands with warm, soapy water for at least 20 seconds before and after handling raw chicken.
Don't wash the chicken: Contrary to popular belief, washing raw chicken can actually spread bacteria through splashing.
Separate your tools: Use a separate cutting board and utensils for raw chicken to avoid cross-contamination with other foods. Wash them thoroughly with hot, soapy water after use.
Contain the mess: Place raw chicken in a sealed container or leak-proof bag on the lowest shelf of your refrigerator to prevent juices from dripping onto other foods.
Thaw safely: Never thaw chicken at room temperature. Thaw it in the refrigerator, under cold running water, or in the microwave using the defrost setting.
Cook it thoroughly: Use a food thermometer to ensure chicken reaches a safe internal temperature (165°F for breasts and thighs, 180°F for whole birds and stuffed breasts).
By following these simple steps, you can help keep yourself and your family safe from foodborne illness.
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