How to handle chicken safely, from shopping to leftovers

Raw chicken needs care at every stage: it can contaminate hands, utensils, and foods that are ready to eat. The useful rule is not to trust its appearance, but to separate, clean, cook, and chill it appropriately. This guide brings together household measures supported by food-safety authorities. [2, 702, 11335, 20620, 19571]

When you get home: keep it separate and cold

While shopping and putting food away, keep raw chicken separate from fresh produce and ready-to-eat foods. In the refrigerator, place it in a closed container or sealed bag so its juices cannot drip onto other foods. Check that the refrigerator is at 4°C; EFSA recommends keeping refrigerated foods below 5°C. [2, 11335]

If you are not going to cook it right away, refrigerate or freeze it rather than leaving it at room temperature. The straightforward safe option for thawing chicken is to do so in the refrigerator. The microwave’s defrost setting can also be used; once thawed, cook it promptly. Do not leave it on the counter or in the sink to thaw: bacteria can multiply quickly at room temperature. Follow the package instructions if they specify a particular preparation method. [2, 702]

Before preparation: prevent cross-contamination

Wash your hands with soap and water before starting and after touching raw chicken. Clean cutting boards, knives, plates, utensils, and surfaces that have been in contact with it using soap and water. Hygiene matters especially before handling foods that will not be cooked, such as salad. [2, 702, 11335]

Use separate boards and utensils for raw chicken and ready-to-eat foods. If you have only one board, prepare the foods that do not need cooking first, move them to a clean place, and then handle the chicken; wash the board and utensils thoroughly before using them again. When serving cooked chicken, use a clean plate, not the one that held the raw meat. [11335, 2]

Do not wash or rinse raw chicken. Water is not a reliable way to remove microorganisms and may spread them to hands, clothing, utensils, and nearby surfaces. The important step for reducing risk is adequate cooking, together with clean and separate handling. [19571, 20620]

If you have made a marinade with raw chicken, do not pour it over cooked chicken or use it as a sauce as it is. It may contain microorganisms from the meat. The FDA advises that it should only be reused after boiling. [11335]

Cooking: use a thermometer, not just your eyes

Cook chicken thoroughly. Spain’s Ministry gives the general recommendation that the inside of food should reach 70°C throughout; EFSA also advises cooking meat thoroughly and notes that a thermometer is ideally used. Check the thickest part with a food thermometer and, if pieces differ in size or thickness, check each one. Do not base the decision only on colour, a browned exterior, or the appearance of the juices: appearance is not a reliable temperature measurement. [702, 2, 19571]

Microwaves can heat food unevenly. Follow package directions where applicable and check that the chicken has been cooked sufficiently, rather than assuming the surface being hot is enough. [702]

After cooking: serving and storage

Transfer cooked chicken to a clean plate and keep it away from raw meat and the utensils used for it. If it will not be eaten straight away, do not leave it at room temperature for more than two hours. Refrigerate leftovers promptly; EFSA advises keeping refrigerated food below 5°C. If you keep leftovers, avoid storing them for too long: the source advises against extended storage but does not set a universal duration here. [2, 11335]

Reheat chicken that has been refrigerated or frozen thoroughly. Before serving, make sure it is hot throughout; proper reheating helps destroy bacteria that may have contaminated the food during storage. [2]

An easy routine to remember

• Separate: keep raw chicken away from ready-to-eat foods while shopping, in the refrigerator, and during preparation.
• Clean: wash hands, surfaces, and utensils after contact with raw chicken.
• Do not rinse it: avoid splashes that can spread contamination.
• Cook: use a thermometer to check that the inside reaches 70°C throughout.
• Chill: do not leave cooked chicken out for more than two hours; refrigerate promptly and reheat leftovers thoroughly. [2, 702, 11335, 19571, 20620]

The most useful practical signal is control of the process, not a quick visual inspection of the chicken. Keep raw and cooked foods separate, use a thermometer to verify cooking, and refrigerate leftovers without delay. If the package gives specific instructions, follow them; do not replace them with improvised times or temperatures.