Food Safety Key Points - Poultry
- Cross contamination can be a major cause of food-borne illnesses. Wash and dry knives and chopping boards thoroughly in hot soapy water, and make sure cloths are rinsed frequently in hot, soapy water.
- Wash hands thoroughly in hot, soapy water. When washing hands, use the 20+20 rule (wash for 20 seconds, dry for 20 seconds).
- Make sure plates and utensils for raw and cooked poultry are kept separate.
- Cook poultry well until juices run clear, not pink. If possible, use a meat thermometer - poultry should reach an internal temperature of at least 74°C, as measured from the thickest part of the breast or the innermost part of the thigh.
- Pre-cook bone-in poultry in the microwave before putting it on the barbeque. Once pre-cooked, keep the poultry chilled until you are ready to cook it on the barbeque.
- Keep poultry hot - above 70°C.
- Cover all foods before storing.
- Keep raw poultry away from ready-to-eat products, fruits and vegetables.
- Store raw meats and poultry in the bottom of the fridge (to ensure juices don't drip onto other foods).
- Cover and refrigerate poultry leftovers immediately after they have finished steaming.
- Poultry should be frozen at or less than minus 18°C.
- Defrost poultry thoroughly before cooking, preferably in microwave or fridge, not on kitchen bench.