The safe handling of chicken : storage & safety

Chicken safety tips 

The safe handling of chicken : storage & safety 

RINSING  CHICKEN

It is not necessary to wash raw chicken. Every potential bacteria are killed during baking.

LIQUID IN PACKAGE

Many believe that rose fluid is blood in fresh, packed chicken, but most of the time it has been absorbed by chicken water. During slaughter, blood is removed from poultry and a small amount of muscle tissue remains. The unsuitable bled chicken has a red cherry skin and is rejected on the farm.

FRESH CHICKEN

Chicken is kept cold in retail stores to avoid bacterial growth and to boost its shelf life. When bought, chicken will feel cold to the touch. Just before closing out the list, pick fresh chicken. Install chicken packages in disposable plastic bags (if available) to contain leaks that may contaminate cooked foods or produce overlappingly. Allow a last visit to the food before you go back.

Put the chicken directly in a 40 ° F cooler at home and then use within 1 to 2 days, or freeze at 0 ° F. If kept continuously frozen, it is forever free.

In its original packaging, chicken can be frozen or repackaged. Use airtight heavy-duty foil, plastic wrap or freezer paper to wrap the pore-freezing plastic packages of the store or inside a freezer bag. For repackaging family packs in small amounts, or freeze closed boxes, use these supplies or airtight freezer bottles.

Proper labeling avoids "freezer burning," which looks like leathery grayish-brawn spots triggered by moisture that hits the product layer. Either before or after the chicken baking, slice freezer-burned pieces. Heavily frozen items may have to be thrown away because they may be too dry or tasteless.

READY-PREPARED CHICKEN

 Make sure it is hot when shopping whether you purchase fully cooked rotisserie or fast food meat. Within 2 hours, use it or break it in several bits and cool in small, sealed containers. Feed cold or warmed to 165 ° F (hot and steamed) within 3 to 4 days. The ready-made chicken is healthy to serve. Use within 4 months for best quality, taste and texture.

SAFE DEFROSTING

 In the fridge, in cold water and in the oven FSIS suggests three methods to preserve food. Do not freeze chicken on the fridge or elsewhere. Quick and comfortable thawing in the fridge is better planned in advance. Boneless breasts of chicken are generally freezing overnight. It may take 1 to 2 days or longer for bone-in pieces or whole chickens. When raw chicken defrosts, an extra day or two before baking can be stored in the refrigerator. If you do not use chicken that has been frosted in the refrigerator, it can be cooled easily without the first frying.

In his airtight wrapping or in a leakproof container, chicken may be defrosted in cold water. Immerse the birds in cold water, or cut pieces, then change the water every 30 minutes in order to make sure it is cool. In 2-3 hours, a whole fryer (3-4 pounds) or pack of parts will defrost. In an hour or less a 1-pound pack of boneless breasts can defrost.

Microwave defrosted chicken must be cooked directly after thawing because certain food areas can get hot and start cooking while microwaving. It is not advised to hold partially cooked meat because any current bacteria are not killed. Pre-freezing should be done with food that is defrosted in the micro wave or using the cold water method.

Do not microwave or slow cook frozen chicken. The chicken can however be cooked in the oven or on the stove from the frozen condition. The cooking time can increase by approximately 50%.

STUFFED CHICKEN

Due to the highly perishable nature of a previously packaged item, the Hotline does not recommend purchasing fresh whole Chicken. Consumers shouldn't fix entire chicken for later cooking. Upon baking, poultry can be stored immediately. Many frozen poultry checked by the USDA must be prepared in the frozen state to ensure that the item is properly cooked. Follow the instructions on the tag for planning.

MARINATING

Up to 2 days in a fridge, poultry can be marinated. Until blowing the cooked chicken, boil using marinade. Dispose of any marinade left uncooked.

PARTIAL COOKING

Neither chicken is ever brown or fried to cool or cook later because no present bacteria have been killed. It is healthy to partially render pre-cooked or microwave chicken directly after cooking before switching to the hot grill.

SAFE COOKING

FSIS advises the use of a meat thermometer for the cooking of the whole chicken at 165 ° F.

STORAGE TIMES FOR CHICKEN PRODUCTS

 Since drug dating is not a reference to the healthy use of an item, how long can the customer buy and still use the food in the highest quality? *Buy the product before the deadline ends. Follow these guidelines.

*Practice material management instructions.

*In your box hold the chicken until it is consumed.

*Freeze poultry, cover or repackage with the guidelines in the above-mentioned chapter, "How to safely handle the chicken."

REFRIGERATOR HOME STORAGE OF CHICKEN PRODUCTS (at 40° F or below)

Chicken baked for 1 to 2 days. Fried chicken for 3 to 4 days Cooked chicken for 1 to 2 days, meat for cook, poultry or sugar for 3 to 4 days Fresh bits of chicken, coated with fry or weighed for 1 to 2 days, chicken for pure food for 1 to 2 days, patties for 1 to 2 days Meat for 3 to 4 days Take-Out quick chicken (rotisserie, fried etc.) Chicken for 3 to 4 days New chicken for cooked chicken for 3 to 4 days.

Chicken Leftovers shop, taken immediately in a "doggy bag" for the 3 to 4 days Chicken Lunch meat, sealed in package for a 2 weeks (after not less than 1 week after a sell-by date) Chicken Lunch meat, after having opened 3 to 5 days Chicken Lunch meat, sealed in package after two weeks (but no more than one week after the day of the "sales-by")

Unopened 2 week Opening 3 to 4 days of Hotdogs, Chicken Hotdogs, Unopened 2 weeks (but only 1 week after sales) Chicken Hotdogs, Opening 7 days of Hotdogs Canned Chicken 2 to 5 years in the pantry.