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Script: Let's Talk Chicken |
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Intro:
Welcome to USDA's Food Safety and Inspection Service podcast. Each episode will bring
you cutting edge news and information about how FSIS is working to ensure public health
protection through food safety. While we're on the job, you can rest assured that your
meat, poultry, and processed egg products are safe, wholesome, properly labeled, and packaged
correctly. So turn up your volume and listen in.
Host:
Welcome to "Food Safety at Home." This is
Kathy Bernard with the Food Safety and Inspection Service. I'm your host for this segment.
With me today is Diane Van, Manager of the USDA Meat and Poultry Hotline. Diane and I
will discuss the safe handling and cooking of chicken, which is the number one meat or
poultry species consumed by Americans.
Host:
Hello, Diane, welcome to the show.
Guest:
Thank you Kathy. I'm pleased to be here.
Host:
Today we're going to discuss the safe handling and storage
times for fresh (or raw) and cooked take-out chicken as well as the safe minimum
internal temperature for cooked chicken.
Guest:
As when preparing any food, it's important to first follow the four
Be Food Safe basics: Clean, Separate, Cook and Chill. Keep hands and utensils clean;
separate raw food from cooked foods; cook to safe temperatures; and chill leftovers promptly.
Host:
Besides the four basics, should we rinse or soak raw chicken to
clean it before cooking?
Guest:
No Kathy, it's not necessary. Any bacteria which might be present
are destroyed by cooking. And rinsing chicken in the sink might cross-contaminate or spread
bacteria throughout the kitchen.
Host:
So what is the best way to handle chicken?
Guest:
Fresh or raw chicken should be selected just before checking out
of the grocery store. It should feel cold to the touch when purchased. Put chicken packages in
disposable plastic bags (if available) to contain any leaking juices which may cross-contaminate
cooked foods or produce. Go right home after food shopping and immediately put the chicken
in the refrigerator if you plan to use it within 1-2 days. If you won't be using the chicken by
day 2, freeze it.
Host:
Do I have to rewrap chicken for freezing?
Guest:
No Kathy, it can be frozen in either its original wrapping or
repackaged if you want. If freezing for longer than 2 months, for best quality, you may want
to place in a freezer bag or overwrap with heavy-duty foil, plastic wrap or freezer paper.
Either way, once it's frozen, chicken, and all other raw meats and poultry, are safe indefinitely
in the freezer.
Host:
Indefinitely, I didn't realize that. How about storing rotisserie
chicken that you've purchased hot at the store?
Guest:
When purchasing cooked chicken, make sure it's hot upon purchase.
Use it within 2 hours or cut it up into several pieces and refrigerate in shallow, covered
containers. You can eat the leftovers within 3-4 days, either cold or reheated to 165 °F, or
freeze it. Again, once frozen, the cooked chicken is safe indefinitely in the freezer. For best
quality, use within 3-4 months.
Host:
Is color a good way to determine if cooked chicken is safe to eat?
Guest:
No, only by using a food thermometer can one make sure chicken has
reached the safe minimum internal temperature of 165 °F. When cooking a whole chicken,
you should check the internal temperature in the innermost part of the thigh, the wing and the
thickest part of the breast. And remember, all chicken should be put in the refrigerator within
2 hours of cooking (1 hour when the temperature is above 90 °F).
Host:
You can learn more about the safe handling and cooking of chicken
by visiting the FSIS Web site at www.fsis.usda.gov. That's www.fsis.usda.gov. Or visit our
virtual representative "Ask Karen" at askkaren.gov.
Ask Karen represents another way FSIS reaches out to consumers in support of its public health
mission to assure the safety and security of America's food supply. Available 24 hours a day, 7
days a week, Ask Karen prompts consumers to type food safety questions directly into an
extensive database that provides instant responses to more than 1500 questions.
Guest:
Consumers may also call our toll-free USDA Meat & Poultry Hotline at
1-888-MPHotline. That's 1-888-674-6854.
Host:
That's it for this week. We've been talking to Diane Van, Manager
of the USDA Meat and Poultry Hotline. Thank you so much, Diane, for your helpful guidance
on the safe handling of chicken. I'm Kathy Bernard and I'd like to thank you for joining
us for this episode of "Food Safety at Home." And remember, "Be Food Safe."
Outro:
Well, that's all for this episode. We'd like your feedback on our podcast. Or If you
have ideas for future podcasts, send us an e-mail at
podcast@fsis.usda.gov. To learn more about food safety, try our web site at
www.fsis.usda.gov. Thanks for tuning
in.
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Last Modified: May 27, 2009 |
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