Keeping Food Safe After Handling Raw Chicken

Raw chicken can contain harmful bacteria like Salmonella and Campylobacter As a food worker, it’s essential to follow proper safety precautions after cutting raw chicken to prevent cross-contamination and foodborne illness

Washing Hands and Sanitizing Surfaces

The first and most critical step after handling raw chicken is to thoroughly wash your hands with warm, soapy water Scrub for at least 20 seconds, washing between fingers and under nails where bacteria can hide. Handwashing reduces the risk of spreading bacteria to other foods.

All tools and surfaces that touched the raw chicken also need sanitizing. Use hot, soapy water to wash cutting boards, knives, countertops and sinks. A bleach solution or other sanitizing agent will further kill lingering bacteria. Be sure to sanitize sponges and dishcloths regularly.

Safely Storing Chicken

Raw chicken needs proper storage to prevent bacteria from multiplying. Seal the chicken in a plastic bag or storage container before refrigerating. This keeps raw chicken juices from dripping onto other foods and contaminating them.

Refrigerate chicken right away and use within 1-2 days. The cold temperature slows bacteria growth. Don’t store raw chicken in the door, where the temperature fluctuates.

Cooked chicken also requires safe storage. Put it in shallow containers to cool down quickly, and then put them in the fridge within two hours. Eat leftover cooked chicken within 3-4 days.

Preventing Cross-Contamination

Cross-contamination is when bacteria transfers from one food to another. This is especially risky with raw chicken. To avoid it:

• Use separate cutting boards and utensils for raw chicken. If you are going to cut raw chicken with a knife that will touch other foods, you should always wash the knife first.

• After handling raw chicken, clean your hands, work area, and tools well before moving on to something else.

• Store raw chicken below ready-to-eat foods like produce in the fridge so juices won’t drip down.

• Never reuse marinades used on raw chicken unless boiled first.

Following these precautions will help prevent the spread of Salmonella, Campylobacter and other pathogens through cross-contamination.

Cooking Chicken Thoroughly

Proper cooking destroys bacteria that raw chicken may contain. Use a food thermometer to check that chicken reaches an internal temperature of 165°F. If a thermometer isn’t available, cut into the thickest part of the meat and check that there is no pink and the juices run clear.

When reheating leftover chicken, heat it to 165°F again. Bring soups and casseroles containing chicken to a full boil. These steps kill any bacteria that may have multiplied during storage.

Partially cooking chicken then finishing later is risky – bacteria can survive and multiply in the meantime. Always fully cook chicken in one session.

Employing General Food Safety Habits

There are some other important food safety habits to follow when working with raw chicken:

• Avoid rinsing raw chicken, which can spread bacteria through splashing.

• Marinate chicken in the fridge, not on the counter.

• Discard used marinade and any chicken juice that spills during prep.

• Use separate grocery bags for chicken.

• Replace dish sponges frequently.

• Label and date chicken packages and leftovers for easy tracking.

• Never leave chicken or any perishables out for over 2 hours.

Following proper food safety practices protects you, other food workers, and consumers from illness. Be especially diligent about cleanliness and preventing cross-contamination after handling raw chicken. With the right precautions, you can help ensure food stays safe to eat.