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 Handling: Raw chicken should be purchased just before checking out at the store so it is exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. After purchasing it should be taken home and refrigerated as soon as possible. In warm weather, be sure your vehicle is air-conditioned or bring a cooler along to store the chicken in while traveling home.

When cooking and serving chicken, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked meat than what was used for the raw meat, unless they have been properly cleaned and dried after exposure to the raw chicken. Be sure the raw meat does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.

If taking cooked chicken to be served at another location, be sure to pack the chicken so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.