When buying chicken in the grocery store put in in a clear food bag to keep it separate from other food and avoid any of its raw juices contaminating anything. It is best stored at the bottom of the basket or cart.

At home keep raw and cook food separate. Keep raw meats on the lowest level in the refrigerate so juices can’t drip onto other foods.

Raw chicken should not be refrigerated for longer than 2 days. If not being cooked within this time it should be frozen immediately after being purchased.

If freezing – never defrost at room temperature- this is the fastest way for bacteria to grow. Instead defrost your meat in the fridge overnight, or under cold running water. 

When cooking use separate utensils for cutting raw meat. e.g. Chopping boards, knives, spoons, bowls.

Sanitize all equipment used for food prep of raw chicken with a mild bleach solution.

When cooking chicken, the juice running clear is not always the most accurate indicator to know if it is done. Using a food thermometer will give the best results. Chicken should be a minimum temperate of 165 F for pieces and 180 F if it’s a whole chicken - to be safe for consumption. Cooked chicken should have no pink parts.

Once your food has been cooked it should be refrigerated within 2 hours of being cooked. Hot food can be refrigerated straight away – this discourages the growth of harmful bacteria.

Once cooked chicken will be best if eaten within four days. Chicken should only be reheated once to a minimum temperature of 165 F in a microwave or in the oven.