Raw poultry poses particular bacteria-related health risks, including E coli and other well- know forborne illness causing bacteria. Poultry includes a range of delicious meats and is often a key ingredient in many restaurant dishes.
For this reason, paying particular attention to the prep and storage of poultry is advised. Below, we’ll discuss three core rules to follow in order to handle and store poultry properly for optimal consumption and to protect your restaurant guests and kitchen staff from food-borne illness.
Storing raw chicken properly in the refrigerator is crucial to prevent foodborne illnesses. Chicken is very perishable and must be handled carefully With some simple guidelines, you can ensure your raw chicken stays fresh and safe to eat
Why Proper Storage is Important
Salmonella and Campylobacter are two harmful bacteria that can be found in raw chicken. These bacteria grow quickly at temperatures between 40°F and 140°F, which is called the “danger zone.” To stop bacteria from growing, raw chicken needs to be stored below 40°F.
Improperly stored chicken can lead to food poisoning, with symptoms like nausea, vomiting, diarrhea, abdominal cramps, and fever. In severe cases, food poisoning from chicken can even be fatal, especially for elderly, infants, pregnant women, and those with weakened immune systems. Storing chicken safely is the best way to avoid these risks.
Refrigerator Temperature
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Set your refrigerator temperature to 40°F or below, Use a refrigerator thermometer to monitor the temperature,
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The back and bottom of a fridge are the coldest parts. Store raw chicken on the bottom shelf at the back.
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Don’t overload the refrigerator, as this reduces airflow and cooling efficiency.
Proper Packaging
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Keep raw chicken in its original packaging until you are ready to use it. The packaging prevents cross-contamination.
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Make sure the chicken is tightly wrapped in plastic wrap or put in a container that can’t be opened. This prevents meat juices from dripping onto other foods.
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Use separate bags and containers for raw chicken and other foods to prevent cross-contamination. Never place raw chicken above other foods in the fridge.
Storage Times
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Fresh, raw chicken should only be kept in the fridge for one to two days. Freeze any chicken you won’t use within this timeframe.
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Cooked chicken leftovers can be refrigerated for 3-4 days. Discard any older leftovers.
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For best quality, freeze raw chicken for no more than 9-12 months. Cooked chicken lasts 4-6 months in the freezer.
Handling Tips
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Wash hands thoroughly with soap before and after handling raw chicken. Clean countertops, utensils, and any surfaces the chicken touched.
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Never rinse raw chicken, as this can splash bacteria around your kitchen. Cook chicken thoroughly to 165°F internal temperature to kill any bacteria present.
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Marinate chicken in the refrigerator, not on the countertop. Discard used marinade instead of reusing.
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Defrost frozen chicken slowly in the fridge overnight. Do not thaw at room temperature or in hot water. Cook defrosted chicken within 1-2 days.
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Do not refreeze raw chicken once it has been thawed. This allows bacteria to grow.
By following these guidelines for proper temperature, storage times, packaging, and handling, you can keep your raw chicken safe from harmful bacteria growth. Always monitor fridge temperature, use sealed containers, and cook chicken thoroughly. With some basic food safety care, you and your family can enjoy fresh, delicious chicken without worry.
Rule #1 – Take extra care when preparing and wrapping poultry.
Your hands should be as clean as possible both before and after handling poultry. Make sure you always wash with warm water and soap, and scrub for 20 to 30 seconds each time. Keep utensils and prepping areas clean as well. After prep all utensils, containers, bowls, and cutting boards must be washed, rinsed, and sanitized or run through the dish machine. Any non-removable pieces including work surfaces must also be washed and sanitized with a proper sanitizing solution.
Remember: Never wash chicken — this promotes the spread of chicken juices and promotes cross-contamination.
Cross-contamination (when bacteria spreads from one surface to another) is a problem that can easily occur in any kitchen, and you’ll want to be particularly aware of it when it comes to raw poultry. You should never put raw chicken on a surface and then use that same surface to cook other foods, like seafood or vegetables.
When wrapping chicken, turkey, and other poultry for storage, use moisture-proof wrap or bags. Wrap tightly so that no juices can escape. It is best to put wrapped poultry on a shallow tray or pan just in case drips occur.
How to Store Raw Poultry in Your Kitchen
Poultry includes meats such as chicken, turkey, goose, and duck. These foods pose a risk when they are raw and when they are served under cooked. Follow these guidelines when handling and storing poultry of any kind.
Properly Storing Raw Chicken in the Fridge
FAQ
How do I store raw chicken in the fridge?
Store raw chicken in a refrigerator set to 40 degrees F or below. Be sure to refrigerate chicken within 2 hours of purchase to prevent bacterial growth. Amidor says to put raw chicken in a plastic bag or container and put it in the bottom of the fridge so it doesn’t drip on other things. Jun 22, 2023.
Is raw chicken ok in the fridge for 5 days?
No, raw chicken is generally not safe to eat after being refrigerated for 5 days. The USDA recommends refrigerating raw chicken for only 1-2 days.
Can you put raw chicken in a Ziploc bag?
Remove the chicken from the packaging. Place the raw chicken in zip-top plastic freezer bags. Press out as much air as possible before sealing the bag.
Can you store raw chicken in a plastic container?
Yes, you can store raw chicken in plastic containers, but it’s crucial to do it safely to prevent contamination.