Chapter 4: Food Safety Habits That Matter

Experts emphasize that preventing foodborne illness begins long before a meal reaches the table. Proper refrigeration, careful handling, and thorough cooking are critical steps in reducing risk. Chicken should always be cooked to a safe internal temperature and stored appropriately after preparation.

Health agencies also advise against washing raw chicken because water droplets can spread bacteria around the kitchen. Instead, focus on proper cooking and strict hygiene practices.

When in doubt, many food safety professionals recommend discarding chicken that has been left out too long, smells unusual, feels slimy, or shows signs of spoilage. Although throwing food away may seem wasteful, it is far safer than risking a serious illness.