Shopping
Put your fresh or frozen chicken straight into the refrigerator or freezer as soon as you get home. Try to use freezer bags or containers to carry fresh or frozen chicken from the shop, especially during the hot summer months.
Fridge Storing
Make sure your fridge operates correctly between 0°C and 4°C. Store raw and cooked foods separately and always store cooked meats on a top shelf and raw meats on the bottom (if for any reason the raw meat juices were to escape from the packaging, they will not drip onto the cooked meat). Never exceed the "Use By" dates on food labels. They are there for a reason.
Freezer Storing
Make sure your freezer operates between -18°C and -23°C. Only freezers with a four-star marking are suitable for the freezing of fresh-foods, freezers with a one-star or two-stars rating are designed for storing ready frozen foods only. Ready frozen chicken can be stored for up to three months. Never refreeze chicken that has been thawed. Always freeze chicken on day of purchase.
Preparation
Thaw frozen chicken in the fridge and in its wrapping, never thaw at room temperature or in a warm place. Make sure there are no ice crystals left in the cavity of the chicken, once it has thawed and make sure the breast, legs and thighs are soft. Make sure your kitchen and work surfaces are kept clean. Don't use the same utensils for raw and cooked chicken. Don't leave chicken (cooked or raw) at room temperature for longer than necessary - store in the refrigerator until needed. Keep your pets out of the kitchen, as they can spread bacteria.
Handling
Always wash your hands before and after handling raw chicken. Never handle food if you have a stomach upset. Wash down your work surfaces and preparation areas thoroughly after working with raw chicken.
Cooking
Always ensure the chicken is thoroughly cooked through. Remember if you are cooking various sized pieces of chicken, some will cook quicker than others. Prick the thickest part, of the cooked chicken, with a skewer and make sure the juices run clear. Remember that thigh meat may appear uncooked as it is normally darker than breast meat, however, the juices should run clear. If you can, cut open the chicken you have cooked to ensure there is no pink left in the middle. If doubtful, cook the chicken more.
Cooking Outside
Make sure you keep your chicken in the refrigerator until you need to cook it. BBQs are notorious for cooking chicken unevenly. Please pay particular attention to cooking times on the BBQ and always test every piece before serving.
Picnics and Eating Outside
Try not to eat chicken that has been out of the refrigerator for too long. If going on a picnic make sure you have plenty of frozen freezer blocks and the chicken is kept near to them.
These tips are guidelines only. Please don't take risks.
Put your fresh or frozen chicken straight into the refrigerator or freezer as soon as you get home. Try to use freezer bags or containers to carry fresh or frozen chicken from the shop, especially during the hot summer months.
Fridge Storing
Make sure your fridge operates correctly between 0°C and 4°C. Store raw and cooked foods separately and always store cooked meats on a top shelf and raw meats on the bottom (if for any reason the raw meat juices were to escape from the packaging, they will not drip onto the cooked meat). Never exceed the "Use By" dates on food labels. They are there for a reason.
Freezer Storing
Make sure your freezer operates between -18°C and -23°C. Only freezers with a four-star marking are suitable for the freezing of fresh-foods, freezers with a one-star or two-stars rating are designed for storing ready frozen foods only. Ready frozen chicken can be stored for up to three months. Never refreeze chicken that has been thawed. Always freeze chicken on day of purchase.
Preparation
Thaw frozen chicken in the fridge and in its wrapping, never thaw at room temperature or in a warm place. Make sure there are no ice crystals left in the cavity of the chicken, once it has thawed and make sure the breast, legs and thighs are soft. Make sure your kitchen and work surfaces are kept clean. Don't use the same utensils for raw and cooked chicken. Don't leave chicken (cooked or raw) at room temperature for longer than necessary - store in the refrigerator until needed. Keep your pets out of the kitchen, as they can spread bacteria.
Handling
Always wash your hands before and after handling raw chicken. Never handle food if you have a stomach upset. Wash down your work surfaces and preparation areas thoroughly after working with raw chicken.
Cooking
Always ensure the chicken is thoroughly cooked through. Remember if you are cooking various sized pieces of chicken, some will cook quicker than others. Prick the thickest part, of the cooked chicken, with a skewer and make sure the juices run clear. Remember that thigh meat may appear uncooked as it is normally darker than breast meat, however, the juices should run clear. If you can, cut open the chicken you have cooked to ensure there is no pink left in the middle. If doubtful, cook the chicken more.
Cooking Outside
Make sure you keep your chicken in the refrigerator until you need to cook it. BBQs are notorious for cooking chicken unevenly. Please pay particular attention to cooking times on the BBQ and always test every piece before serving.
Picnics and Eating Outside
Try not to eat chicken that has been out of the refrigerator for too long. If going on a picnic make sure you have plenty of frozen freezer blocks and the chicken is kept near to them.
These tips are guidelines only. Please don't take risks.
Tips
