Here are some tips to keep in mind when handling chicken.
1) If you must wash it - a few seconds under cold water will do
2) Wash everything it touches - hot water and soap. The water should be as hot as you can stand it. When it reaches the temp where you can barely stand it, make it a little hotter.
3) Wash your hands each time after you handle the chicken. So many people forget and touch other things like pot lids and handles, knives, the refrigerator door......you get the point.
4) If you are putting the chicken in a plastic bag to marinate or freeze, wash your hands BEFORE you seal the bag
5) If you use a knife or utensil on the raw chicken, only use that knife or utensil on the chicken. If you only have one knife or utensil, see #2. Make sure you wash the utensils before you use them on the cooked chicken.
6) Do not baste the chicken with the same marinade that it soaked in. Make a separate batch.
7) Marinade your chicken in the fridge - 4 to 6 hours should be plenty of time, less if the marinade contains some form of acid such as citrus or vinegar (the acidity will actually begin to break down the chicken)
8) If you often prepare chicken, make it a point to have a cutting board dedicated exclusively for chicken. I have one for non protein items (several, actually), one for red meats and pork, one for seafood and one for poultry.
9) Familiarize yourself with the proper cleaning and care of your cutting boards
10) Wash everything (this one is so important, it has to be listed twice).
Your home state will probably offer some sort of food handling course. They are usually free and usually offered on line. If there is a fee for the course, its usually nominal. In some states, you can't work in a commercial kitchen or handle food served to the public without one. Even though working in a commercial kitchen or serving food to the public may not be your goal, the course will offer some very good information on food safety and handling.
Good luck!
1) If you must wash it - a few seconds under cold water will do
2) Wash everything it touches - hot water and soap. The water should be as hot as you can stand it. When it reaches the temp where you can barely stand it, make it a little hotter.
3) Wash your hands each time after you handle the chicken. So many people forget and touch other things like pot lids and handles, knives, the refrigerator door......you get the point.
4) If you are putting the chicken in a plastic bag to marinate or freeze, wash your hands BEFORE you seal the bag
5) If you use a knife or utensil on the raw chicken, only use that knife or utensil on the chicken. If you only have one knife or utensil, see #2. Make sure you wash the utensils before you use them on the cooked chicken.
6) Do not baste the chicken with the same marinade that it soaked in. Make a separate batch.
7) Marinade your chicken in the fridge - 4 to 6 hours should be plenty of time, less if the marinade contains some form of acid such as citrus or vinegar (the acidity will actually begin to break down the chicken)
8) If you often prepare chicken, make it a point to have a cutting board dedicated exclusively for chicken. I have one for non protein items (several, actually), one for red meats and pork, one for seafood and one for poultry.
9) Familiarize yourself with the proper cleaning and care of your cutting boards
10) Wash everything (this one is so important, it has to be listed twice).
Your home state will probably offer some sort of food handling course. They are usually free and usually offered on line. If there is a fee for the course, its usually nominal. In some states, you can't work in a commercial kitchen or handle food served to the public without one. Even though working in a commercial kitchen or serving food to the public may not be your goal, the course will offer some very good information on food safety and handling.
Good luck!
