Chicken has grown to be one of the most popular meats eaten in the United States, but is has gained the reputation for causing food poisoning. This reputation has come with good reason because raw chicken can cause illnesses stemming from campylobacter, salmonella and E. coli. Raw chicken requires proper handling, not only while being cooked, but while being stored and sanitized, as well. If you’ve ever had food poisoning from raw chicken, you know how important it is to take preventative measures so that it’ll never happen again. Here are a couple of ways to prevent food sickness from chicken. (Related topics: Florida food handlers card, Florida food handler certification)
A common reason that people get sick from chicken is by eating chicken that is not fully cooked through. Cooked chicken should be 165° Fahrenheit, which can be determined by a thermometer. If the whole chicken is being cooked, the thermometer should be inserted into the thickest part of the chicken, without touching bone.
When storing uncooked chicken, it’s necessary to place it in a sealed container on the lowest shelf so that it does not drip on other food items, causing cross-contamination.
Cooked chicken can be stored in the fridge for 3 to 4 days, while uncooked chicken can only be stored for a maximum of 2 days.
To prevent cross-contamination, thoroughly wash your hands, boards, knives, containers, and anything that came into contact with the raw chicken.
To prevent salmonella and other harmful bacteria, it’s important to not only cook your chicken to the appropriate temperature, but also practice safe food handling skills. With so many food poisoning incidents, it’s clear that many people aren’t properly trained in food handling. For better knowledge on how to properly cook and handle chicken, along with other foods, enroll in our food safety course at Brunswick Food Service Educators. We offer Florida food handlers certificates for people who want to better educate themselves in food safety in their households and in restaurants.