When working with chicken it is essential that proper handling and storage is used to ensure safety. You cannot see the harmful bacteria on the chicken so you must handle it as if it is present. Salmonella is a bacteria that can cause foodborne illness and is sometimes found on chicken. Follow the guidelines below to ensure safety against foodborne illnesses when handling chicken.

Chicken Cleanliness: A clean working environment is essential in the prevention of contamination when working with chicken. Be sure to wash hands thoroughly before and after handling raw chicken. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. This will prevent cross contamination of bacteria from the chicken to other foods.

When working with other foods at the same time as preparing and cooking chicken, be sure to use different utensils for each food. Do not use the same cutting board to carve cooked chicken as was used for the raw meat, unless it has been properly washed and dried before using. Cutting boards should be thoroughly scrubbed with hot soapy water after each use and periodically cleaned with a bleach solution consisting of 1 tablespoon of bleach per gallon of water.