Poultry management and safety

[Saviour Uyinosa]

cook well

[Md. Abdul Bari]

Proper handling and cooking of poultry are crucial to prevent foodborne illnesses, especially from pathogens like Salmonella and Campylobacter. Here are the key procedures to follow:

1. Safe Handling

Buy wisely: Choose poultry products that are well-packaged and cold. Avoid damaged or leaking packaging.

Transport safely: Keep poultry cold on the way home. Use an insulated bag or cooler if necessary.

Separate from other foods: Use separate bags or containers to prevent cross-contamination with ready-to-eat foods.

2. Storage

Refrigerate or freeze immediately: Refrigerate at or below 40°F (4°C) or freeze at or below 0°F (-18°C).

Use within recommended time:

Refrigerated raw poultry: use within 1–2 days.

Frozen poultry: use within several months, depending on the type.

3. Preparation

Wash hands: Always wash your hands with soap and water before and after handling raw poultry.

Do not wash poultry: Washing can spread bacteria via splashing. Cooking kills bacteria.

Use separate utensils: Keep cutting boards, knives, and other tools used for raw poultry separate from those for other foods.

Clean surfaces: Disinfect countertops and tools after preparing poultry.

4. Cooking

Cook thoroughly: Poultry should reach an internal temperature of 165°F (74°C). Use a food thermometer to check:

Whole birds: check the thickest part of the thigh, not touching bone.

Pieces (e.g., breasts, wings): check the thickest part.

No pink meat or juices: Cooked poultry should have clear juices and no pink coloration.