Keep It Cold

Store raw chicken in the refrigerator at 40°F (4°C) or below.

If not cooking within 1–2 days, freeze it immediately.

Avoid Rinsing

Skip the sink rinse. Cooking chicken to the correct temperature kills harmful bacteria, making rinsing unnecessary.

Use Separate Tools

Always use separate cutting boards, knives, and utensils for raw chicken and other foods.

Wash everything thoroughly with hot, soapy water after contact.

Cook Thoroughly

Chicken should reach an internal temperature of 165°F (74°C) to ensure all bacteria are destroyed.

Use a meat thermometer for accuracy, especially with thicker cuts.

Clean & Sanitize Surfaces

Wipe down countertops, sinks, and cutting boards with a disinfectant after handling raw chicken.

Wash hands for at least 20 seconds with soap and warm water.

🥘 Extra Tips