Safe Handling

The BCA has been instrumental in helping to introduce some of the most stringent safety requirements in the world for British chicken. The industry has introduced new, tighter controls in all areas, backed up by legislation in most instances, from the feed which makes up the chickens' diet, through to rearing and processing. This ensures that the food reaches the shops, and ultimately, our homes in the best possible condition.

Once in the home, these good practices need to be continued, of course, so here are some top tips on the safe handling of British chicken:

Shopping

Place your fresh/frozen chicken in the fridge/freezer as soon as you get home

Storage (fridge)

	Ensure that your fridge is operating between 0°C and 4°C (food poisoning organisms do not multiply in temperatures below 4°C)
	Store raw and cooked foods separately
	Never exceed the "Use By" dates on food labels

Storage (freezer)

	Ensure that your freezer is operating between -18°C and -23°C
	Only freezers with a four-star marking are suitable for freezing down fresh-foods, freezers with one or two-stars are for storing ready frozen foods only
	Ready frozen chicken can be stored for up to three months
	Never refreeze chicken which has been allowed to thaw, use it up quickly
	Always freeze chicken on day of purchase

Preparation

	Thaw frozen chicken in its wrapping in the fridge, never in a warm place
	Once thawed there should be no ice crystals left in the cavity and the legs and thighs will be soft
	Ensure that both kitchen and personal hygiene are to high standards
	Don't use the same utensils for raw and cooked chicken
	Don't leave chicken standing at room temperature for longer than necessary - keep in fridge
	Never handle food if you have a stomach upset
	Pets should be kept out of the kitchen, as they can spread bacteria