REVIEW TIME
PREPARING POULTRY AND GAME DISHES
TRUE OR FALSE
1, Chicken or turkey pieces may refrigerate for
9 months
2. Chicken should be unwrapped as quickly as
possible and wiped off with a wet cloth.
3. When thawing chicken, it should be thawed
outside the refrigerator placing in a drip pan
to drain water
TRUE OR FALSE
4. In freezing chicken, it should not be
wrapped tightly in a moisture-vapor proof
film, foil or paper.
5. Giblets can be stored in freezer for 5
months
SAFETY PRACTICES IN
HANDLING AND STORING
POULTRY
Presented by: MS. KRISA CAMILLE DELIGERO
PREPARING POULTRY AND GAME DISHES
AGENDA
Raw chicken and poultry can carry the
salmonella
bacteria,
which
is
responsible for more cases of food
poisoning than any other pathogen.
Fortunately, it's easy to avoid getting
sick from chicken and poultry, as long
as you follow safe food handling
practices.
1
Safe Shopping for Chicken
and Poultry
2
Safe Handling of Chicken
and Poultry
3
Fresh vs. Frozen Chicken
and Poultry
4
Chicken and Poultry
Product Dating
5
Basics for Handling Food
Safely
SAFE SHOPPING FOR
CHICKEN AND POULTRY
Fresh chicken is kept cold in order to extend its shelf life
as well as to prevent bacteria growth
you should immediately place your chicken in a
refrigerator that maintains a temperature of 40°F or
colder, and use it within 2 days. Otherwise, it should be
frozen at 0°F
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SAFE
HANDLING OF
CHICKEN AND
POULTRY
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1
2
Just like meat, fish
or any animalbased food
product, raw or
undercooked
chicken carry
certain bacteria.
to avoid illness
we need to limit
bacteria's
ability to
multiply, or kill
them
altogether
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3
4
freezing
doesn't kill
bacteria
Another
concern with
respect to
working with
uncooked
poultry is crosscontamination.
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FRESH VS.
FROZEN
CHICKEN AND
POULTRY
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If the label on a
raw poultry
product bears
the term "fresh,"
that indicates
that it has never
been colder than
26°F
2
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1
Poultry that has
at any time
been kept at 0°F
or colder must
have a label
indicating that
it is "frozen" or
"previously
frozen,"
whatever the
case may be.
CHICKEN
AND
POULTRY
PRODUCT
DATING
Federal regulations
don't require poultry
products to be dated.
However, most retailers
will date the chicken
products that they sell.
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BASICS FOR HANDLING
FOOD SAFELY
Safe steps in food handling,
cooking, and storage are essential
to prevent foodborne illness.
In every step of food preparation,
follow the four Fight BAC! ™
guidelines to keep food safe:
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Clean — Wash hands and
surfaces often. 
Separate — Don't crosscontaminate. 
Cook — Cook to proper
temperatures. 
Chill — Refrigerate
promptly.
shopping
cooking
preparation
Storage
Serving
1
Left-overs
Thawing
Refreezing
2
Meat and poultry defrosted in the refrigerator may be
refrozen before or after cooking. If thawed by other
methods, cook before refreezing
Poultry: Cook all poultry to an internal temperature of 165
°F as measured with a food thermometer
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DO YOU HAVE ANY
QUESTIONS?
if none,
at the back of your
notebook
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HOPE YOU GET THE
PASSING SCORE
TRUE OR FALSE
1, Temperature danger zone is a zone wherein
bacteria can multiply gradually.
2. Fresh chicken must kept cold in order to
extend its shelf life and prevent bacteria
growth.
TRUE OR FALSE
3. Salmonella is a good bacteria that can be
found in poultry
4. Cook all poultry to an internal temperature
of 165 °F as measured with a food
thermometer
5. Federal regulations require poultry
products to be dated.