Cooking & Handling
Food Safety... At Home
Food safety is not as difficult as you might think. Follow
these simple guidelines for keeping your meals safe and bacteria
Wash Hands and Surfaces
- Wash your hands and utensils with hot soapy water before
and after poultry preparation
- Use paper towels for wipe ups and drying
- The safest way to thaw poultry is in the refrigerator,
allowing 6-9 hours/lb (14-20 hours/kg). Place it in its freezer
wrapping on a tray or plate on the bottom shelf.
- Poultry defrosted in the microwave should be cooked
- When defrosting poultry in the microwave, remove the
outside portion as they thaw because this helps keep the outside
from starting to cook before the inside thaws.
Do NOT Cross-Contaminate
- Make sure that juices and marinades from poultry do not
drip onto other foods. Keep raw poultry separate from cooked meats
or cold cuts in the refrigerator.
- Prevent uncooked juices dripping onto other foods by
placing on the bottom shelf of the refrigerator.
- Prevent cross-contamination by using separate cutting
boards for meats, poultry, fruits and vegetables, and breads. Clean
cutting boards in the dishwasher or scrub with hot water and
detergent after each use.
- Always marinade chicken in the fridge. Never save
leftover marinade, throw it out.
Cook to Proper Temperatures
- Cooked thawed meat and poultry just as you would fresh
product. Cook until "done"; partial cooking may encourage bacterial
growth. Oven temperatures should never be lower than 325°F. The
best way to ensure chicken is done is to use a meat thermometer. A
thermometer inserted into the thickest part of the chicken should
- The best way to judge doneness is to use a meat
thermometer. Put the thermometer into the centre of roasts or
poultry stuffing, or into the thickest part of the thigh for
unstuffed birds. Stuffing should read 165°F (74°C) before serving.
Rolled stuffed steaks and roasts should be cooked to well