Raw chicken is a common ingredient in many dishes, but handling it safely is crucial to prevent foodborne illnesses. When a food worker finishes cutting raw chicken, certain precautions and steps need to be taken to ensure the safety of the food and the health of the consumers.
Importance of Safe Handling of Raw Chicken
Handling raw chicken requires special attention due to the risk of contamination with harmful bacteria, such as Salmonella and Campylobacter. These bacteria can cause foodborne illnesses when chicken is not handled and cooked properly. To prevent these illnesses, safe handling practices are essential when working with raw chicken.
Steps to Take After Cutting Raw Chicken
1. Clean and Sanitize Equipment
- Wash cutting boards, knives, and any other equipment used to cut raw chicken with hot, soapy water.
- Sanitize the equipment by using a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water.
- Allow the equipment to air dry before using it again.
2. Wash Hands Thoroughly
- Use warm water and soap to thoroughly wash hands after handling raw chicken.
- Scrub hands for at least 20 seconds, making sure to clean between fingers and under nails.
- Dry hands with a clean towel or air dryer.
3. Store Chicken Properly
- Place the cut raw chicken in a clean, airtight container to prevent cross-contamination with other foods in the refrigerator.
- Keep the chicken stored at 40°F or below to slow the growth of bacteria.
Prevent Cross-Contamination
Cross-contamination is a major concern when handling raw chicken. It occurs when harmful bacteria from raw chicken come into contact with other foods, surfaces, or utensils. To prevent cross-contamination, it’s important to take the following steps:
- Use separate cutting boards and utensils for raw chicken and other foods.
- Wash hands and surfaces that have come into contact with raw chicken thoroughly with hot, soapy water.
- Avoid rinsing raw chicken before cooking, as this can spread bacteria around the kitchen.
Cook Chicken to the Right Temperature
Cooking raw chicken to the right temperature is essential to kill harmful bacteria. Use a food thermometer to ensure the internal temperature of the chicken reaches 165°F. Properly cooked chicken will have no pink meat and the juices should run clear.
Common Mistakes to Avoid
When handling raw chicken, it’s important to be aware of common mistakes that can lead to foodborne illness. Avoid the following mistakes:
- Thawing chicken at room temperature, which allows bacteria to multiply.
- Using the same cutting board or knife for raw chicken and ready-to-eat foods without proper cleaning.
- Undercooking chicken, which does not kill harmful bacteria.
- Keeping leftovers of cooked chicken for too long, leading to bacterial growth.
Conclusion
Safe handling of raw chicken is crucial to prevent foodborne illnesses. By following proper steps after cutting raw chicken, preventing cross-contamination, and cooking chicken to the right temperature, food workers can ensure the safety of the food they prepare.
FAQs
1. How long can I store cut raw chicken in the refrigerator?
You can store cut raw chicken in the refrigerator for up to 2 days. Make sure to keep it in an airtight container at 40°F or below.
2. Is it safe to rinse raw chicken before cooking?
No, it is not safe to rinse raw chicken before cooking. This can spread bacteria around the kitchen and increase the risk of cross-contamination.
3. How can I tell if chicken is cooked properly?
Use a food thermometer to check the internal temperature of the chicken. It should reach 165°F to ensure it is cooked safely. Additionally, the chicken should have no pink meat and the juices should run clear.
