Eight tips for chicken and turkey handling:

• Thaw chicken products in the refrigerator, microwave, or in cold water.
• Always keep your meat in the refrigerator. Avoid leaving uncooked or cooked chicken for more than half an hour at room temperature.
• Wash your hands and use clean utensils when preparing chicken.
• Keep raw meat well away from cooked meat and other foods.
• Cook meat at 160ºC (325ºF) until the internal temperature of the breast or the leg reads 85ºC (185ºF) on a meat thermometer, and refrigerate leftovers immediately.
• Buy fresh products in a reputable grocery store.
• Always check the best-before date on the packaging.
• Clean your cooking area thoroughly after use.

What is salmonella?

Salmonella is a bacteria found throughout nature. It lives in the intestines of any number of animals, including poultry. We take great care not to contaminate meat during processing, transport or its handling in stores. To avoid problems, it is important to thaw, cook, store and handle chicken appropriately.

Storage and thawing times

Storage

Thawing methods and times