Poultry Safety Strategies

Chicken and turkey are deliciously simple choices for dinner, but because of the possibility of salmonella, they need to be treated with respect. Here are some sensible tips for keeping it safe in the kitchen and on the grill:

PROMOTE GOOD HYGIENE: Proper hand washing—20 seconds with hot, soapy water—is absolutely essential before and after handling raw poultry. Try this tactic: Wash as long as it takes to sing two rousing choruses of “Happy Birthday.” You may even encourage good hygiene in your child with this tactic!

TACKLE CROSS-CONTAMINATION: Place the package of raw poultry in a plastic bag to separate it from other groceries. Take it straight home from the store and refrigerate it immediately (35° to 40°F). Set wrapped raw poultry on a plate on the bottom shelf of the refrigerator so juices don’t drip onto other foods. Always thoroughly wash cutting boards, knives, utensils, and countertops after they come in contact with raw poultry. Never place cooked food on a plate that previously held raw poultry.

MAKE SEASONING SAFE: Always marinate in the refrigerator. If using a marinade as a basting or dipping sauce, set aside a portion before adding the raw food. Wash basting brushes with hot, soapy water after using them on poultry. Discard leftover marinade that comes in contact with raw poultry, or bring it to a boil for 1 minute before serving.

REFRIGERATE OR COOK: Thaw poultry in the refrigerator or in the microwave; never leave it at room temperature. When you thaw in the microwave, cook the poultry immediately and completely to destroy harmful bacteria. Never partially grill and finish cooking it later.