Common hazard control measures include: MEAT & POULTRY | December 2012/January 2013 Poultry Safety in an Ever-Changing World. Never eat poultry that is raw or not cooked enough. When you are preparing poultry, bacteria can spread to other foods, surfaces or people. The guide lists potential biological, physical, and chemical hazards and frequently used controls and preventative measures for each step . Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health. Salmonella and Campylobacter are leading causes of bacterial food-borne illness (food poisoning) in Canada. Use only containers, lids and wraps that are microwave-safe. Chicken is a lean protein option that provides you with a number of essential nutrients, including iron, vitamin B-12, niacin, phosphorus and vitamin B-6. Cooked poultry can be frozen again after you have cut and deboned the meat. Thawing your poultry at room temperature can allow bacteria to grow. Anyone can get sick with a Salmonella or Campylobacter infection but most people recover in a few days. before and after preparing poultry, clean your: wipe kitchen surfaces with paper towels or use a fresh dishcloth to avoid cross-contamination, don't use sponges as they are harder to keep free of bacteria, place poultry breast side up in a clean container or platter to hold any raw juices that may leak out, keep the container or platter on the bottom shelf of the fridge to prevent juices from leaking onto other foods, defrost poultry 24 hours for each 2.5 kg (5 pounds), cook your poultry right away after it has thawed, thoroughly clean and sanitize the sink before thawing the poultry, wrap the poultry in leak-proof plastic or keep it in its original wrapping to prevent cross-contamination, run cold water on the poultry until it has thawed, use a clean container to hold the poultry, make sure it is wrapped in leak-proof plastic to prevent cross-contamination, place it breast side down and cover with cold water, change the water every 30 minutes to keep the surface cold until it is thawed, cooking it separately in its own dish in the oven or on the stove top, the stuffing should reach an internal temperature of at least 74°C (165°F), stuffing your poultry loosely just before roasting, take out the stuffing as soon as the whole bird reaches an internal temperature of 82°C (180°F), check that the temperature of the thickest part of the breast is 82°C (180°F) for whole birds and 74°C (165°F) for pieces, use a digital food thermometer to check the bird's internal temperature, make sure the thermometer does not touch a bone, wash your thermometer and other utensils used on raw or partially cooked poultry before using them again, follow the cooking instructions for frozen, chicken fries, strips, burgers and nuggets, some parts of the chicken could be undercooked, refrigerate or freeze all poultry leftovers within 2 hours, cut and debone the meat from large cooked birds, divide leftovers separately into shallow containers so they cool quickly, refrigerate once steaming stops and leave the lid off or wrap it loosely until the food is cooled, make sure cooked meat does not come into contact with raw meat, don't fill your fridge with too much food, so that cool air can circulate effectively, use chilled leftovers as soon as possible, within 2 to 4 days, if reheating, make sure the food is cooked to an internal temperature of 74°C (165°F), don't reheat the same leftovers more than once. FSIS has updated the guide to include slaughter sections for beef, swine, and poultry. Cook it right away. This is especially important when working with TCS food. If you choose to thaw your poultry in water, it can be done in 2 ways: Poultry thawed in cold water should be cooked right away. If chicken is on your menu, follow these tips when shopping, cooking, and eating out to help prevent food poisoning: CDC estimatesExternalexternal icon that every year about a million people get sick from eating poultry that’s contaminated with harmful germs. You can protect your family from food poisoning by following some simple tips. That’s why it’s important to take special care when handling and preparing chicken. If you eat undercooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a foodborne illness, which is also called food poisoning. This step is the hazard identification portion of a hazard analysis. some people are at higher risk of serious illness, buy cold or frozen food at the end of your shopping trip, check the "best before" date on fresh poultry, these dates do not guarantee the product is safe but they do indicate the freshness and potential shelf-life, check that the packaging isn't ripped or leaking, place poultry in a separate plastic bag at the bottom of the grocery cart, this keeps it and its juices away from other food, use a plastic bag from the produce section if none are available in the meat section, keep young children away from raw poultry in the store, wash your reusable grocery bags often, especially if you use them for carrying raw poultry, place it in a clean container or a plastic bag to hold any leaking raw juices, put it in the fridge or freezer immediately and away from unwrapped food, make sure your fridge is set at 4°C (40°F) or lower and your freezer at -18°C (0°F) or lower, cook fresh poultry within 2 to 3 days after purchasing, freeze it if you don't plan to cook it in 2 to 3 days, keep it well-wrapped in the freezer for up to 1 year, always wash your hands before and after you touch raw poultry, wash with soap and warm water for at least 20 seconds, use an alcohol-based hand rub if soap and water are not available, use a separate plate, cutting board and tools during preparation, clean everything with a kitchen cleaner or bleach solution and then rinse with water, kitchen cleaner (follow the instructions on the container), bleach solution (5 ml household bleach to 750 ml of water). Hazard: A biological, chemical or physical agent in food, or a condition of a food, that may cause an adverse health effect. Risks of Undercooked Chicken. If cooking frozen raw chicken in a microwavable meal, handle it as you would fresh raw chicken. Hazards Physical Chemical Biological 3 4. That’s why it’s important for you to take steps to protect your health and the health of your loved ones when it comes to chicken. However, some people are at higher risk of serious illness: Some people could also be infected with bacteria and not get sick or show any symptoms. Americans eat more chicken every year than any other meat. During the hazard analysis, you’ll want to identify where biological, chemical, or physical hazards are likely to occur in regards to the processes listed above. Chicken has a reputation as a food safety nightmare. Always cook your poultry to a safe internal temperature to kill bacteria. However, it can be contaminated with pathogens that cause food-borne illnesses. If you use your microwave to defrost your poultry, it can defrost unevenly. Poultry (turkey, chicken, frozen breaded chicken products, duck and goose) can be a great addition to your family's meals. the biological (as referred to in 9 CFR 417), physical, and chemical hazards that may be encountered in the production of a food product. So yes, if you're not careful with your chicken, you (or someone else) could end up with a nasty case of food poisoning. A little more care is put into making sure you do not become infected with one of these viruses. Linking to a non-federal website does not constitute an endorsement by CDC or any of its employees of the sponsors or the information and products presented on the website. Storage: Must be stored However, poultry can cause food poisoning if it is not properly: stored; prepared; cooked; Handling your poultry properly will stop bacteria from spreading to your fridge, counters or utensils. Hazard analysis and critical control point of frying - safety assurance of fried foods This makes it an ideal place for bacteria to grow. Americans eat more chicken every year than any other meat. ... You could list such food items as bone-in chicken wings, oysters on the half shell, and T-bone steaks. You can safely re-freeze defrosted poultry if the meat is still cold (4°C (40°F) or lower). This will help your customers to look for and avoid eating the hazards. The possibilities of contamination, survival of contaminants, and growth of microorganisms are analyzed in process reviews.