Page 21 - 2021 October Parker Co. 4-H Connection

It is important to take proper precautions when handling raw poultry, like any other animal protein. Consumers
should be careful when handling, cooking and storing poultry to make sure it is not contaminated by harmful
microorganisms. Most cases of food poisoning occur because of improper handling, cooking or storage. To
ensure that your poultry is safe to eat, make sure you are choosing poultry products at the grocery store that
are not past their expiration date and that are in good condition. Never place raw poultry near or in the same
bag as raw produce or deli items to prevent contamination. Refrigerate fresh poultry products immediately or
freeze if you don’t plan on using it within three days. If you plan to hold raw poultry in the refrigerator for a day
or two, place the package of poultry on a plate so that juices don’t drip onto other foods in the refrigerator.
Frozen raw poultry should be thawed in the refrigerator for use the following day.

When cooking with raw poultry, make sure your workspace is clean, and that you are constantly washing your
hands to prevent sickness or contamination. Keep whatever dishes, utensils or cutting boards used to prepare

or cook raw poultry separate from dishes or utensils you will use to prepare other foods. Do not use the dish
cloth to clean up spills of poultry juices and to clean or wipe cutting boards and counters. To sanitize your
utensils and cutting boards, you can make a solution of 1 tablespoon of bleach in 1 gallon of water. Lastly, make
sure you are cooking your poultry to the proper temperature: whole poultry should be cooked to an internal
temperature of 180 to 185 degrees F (82 to 85 degrees C). Ground poultry should be cooked to at least 165
degrees F (74 degrees C).

21 PARKER COUNTY 4-H CONNECTION / OCTOBER