SAFETY PRACTICES IN

HANDLING AND
STORING POULTRY
PRODUCTS
HOW TO HANDLE CHICKEN
SAFELY
HOW TO HANDLE CHICKEN
SAFELY
Raw chicken and poultry can
carry the salmonella bacteria
which is responsible to more
cases of food poisoning.
Fortunately, it’s easy to avoid
getting sick as long as you
follow safe food and handling
processes.
 SAFE SHOPPING FOR
CHICKEN AND POULTRY
 SAFE SHOPPING FOR
CHICKEN AND POULTRY
Fresh chicken is kept in order to
extend its shelf life as well as to
prevent bacteria growth.
Packages of chicken should
feel cold to touch, and should
be among the last item you
select before checking out.
 SAFE SHOPPING FOR
CHICKEN AND POULTRY
Once home, place the chicken
immediately in the refrigerator
with the temperature of 40°F or
colder and use it within 2 days.
Otherwise, it should be frozen
at 0°F.
 SAFE HANDLING OF
CHICKEN AND POULTRY
 SAFE HANDLING OF
CHICKEN AND POULTRY
To avoid illness we need to limit
the bacteria’s ability to spread
and multiply. It requires by
making sure that the food
products are not left at room
temperature between 40°F and
140°F for more than open hour.
 SAFE HANDLING OF
CHICKEN AND POULTRY
 Freezing doesn’t kill bacteria either it just
make the bacteria cold. The only way to
kill food borne pathogens is to cook it
thoroughly.
 Cross contamination happens when raw
poultry or even just its juices somehow
come into contact with any food
products but especially ones that are
already cooked or ones that will be
eaten raw.
 Let’s see how much you
learn.
Identification.
1. What bacteria is responsible for
more cases of food poisoning ?
2. How to avoid getting sick from
chicken and other poultry
products?
3. Why is it that the packages of
chicken should be wrapped in a
plastic bag ?
Let’s see how much you learn.
4. In how many days will the
chicken last ?
5. What temperature would you
maintain in storing chicken and other
poultry products?
Let’s see how much you learn.
True or False. Write T if True and F if it is
False. No following instructions is
strictly wrong.
1. Freezing kill the bacteria.
2. In order to avoid illness we need to
maximize the bacteria’s ability to
multiply.
Let’s see how much you learn.
3. The only way to kill the bacteria is to
partially cooked the food.
4. Cross contamination can happen when
raw poultry somehow get in contact with
the other foods that are also
contaminated.
5. Limiting the bacteria to multiply requires
making sure that the food products are
not left into room temperature.
Prepared by: Group 3
Therese G. Pino
Juliana Pinote
Angela Encher
Angel Ocon
Erickah Mae Malingin
Clint Quirabo