Don’t Make This Mistake! Here’s How You Should Handle Raw Chicken
Raw chicken is one of the most commonly used proteins in kitchens worldwide, but it also comes with one of the highest risks of foodborne illness. Improper handling can expose you and your family to harmful bacteria such as Salmonella and Campylobacter, which are leading causes of food poisoning. To stay safe while enjoying your favorite chicken dishes, it’s important to follow proper food safety practices.
1. Never Wash Raw Chicken
Many people believe rinsing raw chicken under running water cleans it. In reality, this spreads bacteria onto your sink, countertops, and nearby utensils. Cooking chicken thoroughly kills bacteria—not washing it.
2. Use Separate Cutting Boards
Cross-contamination is a major risk when handling raw poultry. Always use a dedicated cutting board and knife for raw chicken, and never use the same board for vegetables, fruits, or ready-to-eat foods.
3. Store Chicken at the Right Temperature
Raw chicken should be stored in the refrigerator at 4°C (40°F) or below and used within 1–2 days. If you don’t plan to cook it soon, freeze it at -18°C (0°F) to prevent bacterial growth.
