Poultry - chicken and turkey

uncooked chicken portions The main bacterial risks associated with poultry are Camplyobacter and Salmonella.

Always follow any instructions on packaging which may accompany the poultry and:

Buy from a reputable supplier.
Store perishable foods in a fridge as soon as possible.
Keep your fridge at below 8 degrees centigrade.
Keep your freezer below minus 18 degrees centigrade.
Never buy food or consume food with an expired "use by date".
Store cooked and raw food separately.
Store cooked foods above raw foods.
Always wash your hands thoroughly before preparing food and after preparing raw food.
Clean and disinfect kitchen work surfaces and utensils between the preparation of different foods.
Keep pets out of the kitchen.
Make sure frozen food is thawed completely before cooking. Remove from the freezer and defrost in a cool place for no more that 12 hours. Continue the thawing process in a fridge. Keep the poultry covered and in a deep container.
Ensure that the poultry is not exposed to any risk of contamination from people, plants, air, pets, and pests.
Put the fully thawed poultry into a hot oven.
Make sure the juices run clear and that the poultry is fully cooked.
If using a microwave oven allow standing times when stated.
Do not reheat chicken more than once and ensure that it is re-heated thoroughly.
Never re-freeze thawed poultry.