Tuesday, February 24, 2009

tips in using chicken

We all know that when improperly handled and cooked, chicken dishes can give us a bad case of food poisoning. Often the culprit is Salmonella, which is also prevalent in improperly cooked dairy products and eggs. To prevent food poisoning from chicken, simply follow the tips below PRIOR to cooking. Learn it, don't forget it, always SAFE FOOD first!

- Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.

- Freeze uncooked chicken if it is not to be used within 2 days.

- If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.

- Thaw chicken in the refrigerator -- not on the countertop -- or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.

- Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.

- When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.

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