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What is Safe Handling and Storage of Poultry about?

Raw chicken and poultry can carry salmonella bacteria, which is responsible for many food poisoning cases. To safely handle and store chicken, it should be kept cold during shopping and refrigerated at 40°F or frozen at 0°F after bringing home. Cross-contamination should be avoided by properly separating raw meat from cooked or ready-to-eat foods. Thorough cooking is needed to kill bacteria.

Author

Thereze Pino

Language

EN