Written By: Marie Steele, CNM
Purchasing
When purchasing poultry, be sure to select a reputable butcher, local market or large chain grocer, with good operating procedures. They should comply with all laws and local regulations, and meet any approval requirements if they are delivering potentially hazardous foods like chicken, as well as meat, fish, or dairy products.
A reputable supplier will have no objections if you have questions of their individual meat department managers and butchers. Reputable suppliers deliver food in clean, high-quality, leak-proof packaging. They ensure that their delivery vehicles are maintained at the correct temperature for the type of food being delivered.
When purchasing poultry, ensure that any fresh product is being held in the display case at a temperature of 4°C / 40°F or below. Frozen poultry should be held and displayed at a temperature of -18°C / 0°F or below. Ensure the poultry shows no signs of thawing. If there are signs of thawing, pass it by and bring it to the attention of the store employees. Additionally, if there are any signs of other quality issues – for example, if the poultry looks discoloured or has a concerning odour – pass it by and bring it to someone’s attention.
Chilling
Once poultry has been purchased it must be stored and chilled immediately. Poultry should be kept at 4°C / 40°F or below in the refrigerator, or frozen at -18°C / 0°F or below in the freezer. Do not let poultry sit in the Temperature Danger Zone, which is the temperature range where harmful pathogens grow most quickly, it is between 4°C and 60°C (40°F – 140°F).
When storing in the refrigerator or freezer, be sure the poultry is wrapped in airtight packages that are labelled and dated. Store poultry on lower shelves in the refrigerator so it does not contaminate other items, if the packaging leaks and drips.
Fresh poultry must be cooked within two days of receipt; any poultry that will not be used in that time frame should be frozen or discarded
Thawing
Thawing poultry properly is key to preventing contamination and the growth of harmful microorganisms within the poultry. Here are key things to remember when thawing poultry:
- Thaw poultry in the refrigerator on the lower shelf
- Poultry should never be thawed at room temperature (e.g. on a counter or in a sink)
- Thawing can take from a few hours up to a few days depending on the size of the poultry
- Once poultry has been completely thawed it must be cooked that day
- Thawed poultry should not be refrozen
Preparing
There are key actions that a home cook can take to ensure the safe preparation of poultry. Hands must be washed using the proper hand-washing technique before and after preparing poultry. Also, separate preparation items must be used to prepare the poultry — this includes cutting boards, plates and kitchen knives to name a few. Before and after preparing poultry, all surfaces, equipment and utensils must be cleaned and sanitized. It is also important to remember that poultry should never be rinsed in a sink before preparation. This action can cause harmful bacteria to splash onto other surfaces and cause cross-contamination
Cooking
Poultry should be cooked properly and to the correct internal temperature to ensure it is safe for consumption. Make sure frozen poultry is defrosted right through to the centre before cooking, and follow the below temperature guides:
- Whole poultry should be cooked to an internal temperature of 82°C / 180°F or above
- Ground poultry and pieces of poultry should be cooked to an internal temperature of 74°C / 165°F or above.
Check the internal temperature by inserting a probe thermometer into the thickest part of the poultry. Be sure to avoid any bones when checking the temperature. When cooking whole birds, such as turkey, insert the thermometer under the drumstick, as this is the area that takes the longest to heat up.
After cooking, refrigerate leftover poultry within two hours and use within three to five days. It is also important to remember that poultry, or meals containing poultry, should not be reheated more than once.
Other considerations
Sometimes other food items that are added to poultry can have the potential to make poultry unsafe. For example, stuffing and breading. Stuffing can act as an insulator if cooked inside poultry and prevent it from reaching the required internal temperature. Therefore, stuffing must always be cooked separately from poultry.
Breading can also act as an insulator and prevent poultry from reaching its required temperature. Breading can appear to be fully cooked even when the poultry beneath or inside is not. Therefore, extra caution must be taken when cooking breaded poultry, and the internal temperature must always be checked with a probe thermometer
A few simple steps at each potentially hazardous “zone” can ensure delicious and safe poultry meals for all!
COURTENAY APPLIANCES 