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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
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      • Food Defense
        • Risk Mitigation Tool
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        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
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      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
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    • Journal Publications
  • Policy
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      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
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      • PHIS Components
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    • Regulatory Enforcement
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        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
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    • Apply for Grant of Inspection
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        • Cooperative Interstate Shipment (CIS) Establishments
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  • About FSIS
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  • Contact Us
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      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
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      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
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      • Archives
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: Message from Leadership — Women’s Equality Day
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
        • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
        • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
        • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
        • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
        • ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
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        • ARCHIVE: Modernizing Egg Inspection
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        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
        • ARCHIVE: USDA Vaccination Heroes Do Their Part for America
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
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Chicken from Farm to Table

What's for dinner tonight? There's a good chance it's chicken - now the number one species consumed by Americans. Interest in the safe handling and cooking of chicken is reflected in the thousands of calls to the USDA Meat and Poultry Hotline. The following information answers many of the questions these callers have asked about chicken. To begin, let us define the types of chickens that you may find at your local grocery story:

  • Broiler-fryer - a young, tender chicken; less than 10 weeks of age; weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
  • Rock Cornish Game Hen - a small broiler-fryer; weighs between 1 and 2 pounds. Usually stuffed and roasted whole.
  • Roaster - a young chicken between 8 and 12 weeks of age with a ready-to-cook carcass weight of 5 pounds or more. It yields more meat per pound than a broiler-fryer. Usually roasted whole.
  • Capon - male chickens; less than 4 months of age; surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.
  • Stewing/Baking Hen - a mature laying hen; 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best when used in moist cooking, such as stewing.
  • Cock or rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.
  • Chicken Inspection
  • Chicken Grading
  • Fresh or Frozen
  • Dating of Chicken Products
  • Hormones & Antibiotics
  • Additives
  • Foodborne Organisms Associated with Chicken
  • Rinsing or Soaking Chicken
  • Liquid in Package
  • How to Handle Chicken Safely
  • Safe Thawing
  • Safe Cooking
  • Stuffed Chicken
  • Marinating
  • Partial Cooking
  • Color of Skin
  • Dark Bones
  • Pink Meat
  • Storage Times
  • Color of Giblets

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Chicken Inspection

All chickens found in retail stores are either inspected by USDA’s Food Safety and Inspection Service (FSIS) or by State programs which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The "Inspected for wholesomeness by the U.S. Department of Agriculture" seal indicates that the product was produced in compliance with Federal regulations, including those that prohibit carcasses and parts of carcasses with evidence of disease.

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Chicken Grading

Food safety inspection is mandatory, but quality grading is voluntary. Chickens are graded according to the USDA Agricultural Marketing Service's quality regulations and standards. Grade A chickens have plump, meaty bodies and clean skin. They are also free of bruises, broken bones, feathers, cuts, and discoloration.

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Fresh or Frozen

The term fresh on a poultry label refers to any raw poultry product that has never been held below 26°F. Raw poultry held at 0°F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0 and 25°F.

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Dating of Chicken Products

USDA requires a "pack date" or code date for poultry products and thermally processed, commercially sterile products, (commonly referred to as canned products were  the containers can be flexible, such as pouches, or semi-rigid, as in lunch bowls) to help identify product lots and facilitate trace-back activities in the event of an outbreak of foodborne illness. For other poultry products under the jurisdiction of FSIS, dates may be voluntarily applied, provided they are labeled in a manner that is truthful and not misleading and in compliance with FSIS regulations.

A calendar date must express both the month and day of the month. In the case of shelf-stable and frozen products, the year must also be displayed. Additionally, immediately adjacent to the date must be a phrase explaining the meaning of that date such as "Best if Used By."

The use-by date is for quality assurance; after the date, peak quality begins to lessen, but the product may still be used. It's always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used because foods kept frozen continuously are safe indefinitely. The quality of the poultry may diminish the longer it is frozen.

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Hormones & Antibiotics

No hormones are used in the raising of chickens. The U.S. Food and Drug Administration has not approved the use of steroid hormone implants for growth purposes in poultry.

Antibiotics may be used to prevent disease and increase feed efficiency. Before the bird can be slaughtered, a "withdrawal" period is required from the time antibiotics are administered. FSIS randomly samples poultry at slaughter and tests for residues to make sure levels are not above the tolerance level at the time of slaughter. Data from this monitoring program have shown a very low percentage of residue violations.

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Additives

Additives are not allowed on fresh chicken. However, if chicken is processed, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.

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Foodborne Organisms Associated with Chicken

As with any perishable meat, fish, or poultry, bacteria can be found on raw or undercooked chicken. Bacteria multiplies rapidly at temperatures between 40 and 140°F—out of refrigeration and before thorough cooking occurs. Freezing doesn't kill bacteria, but they are destroyed by thorough cooking.

FSIS has a zero tolerance for certain pathogens, including Salmonella and Listeria monocytogenes, in cooked and ready-to-eat products, such as chicken franks or lunch meat, which can be eaten without further cooking.

Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses.

Bacteria must be ingested to cause foodborne illness. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices come in contact with cooked food or foods that will be eaten raw, such as salad. An example of this is using a cutting board to chop raw chicken and then using the same board to chop tomatoes without washing the board first.

Bacteria associated with chicken areSalmonella, Staphylococcus aureus, Campylobacter jejuni, Listeria monocytogenes, and Escherichia coli (E. coli). For more information about bacteria and viruses that can cause illness associated with meat and poultry products, visit the  Bacteria and Viruses’ webpage.

Safe food handling and proper cooking will help keep you and your family safe from bacteria.

Follow the four food safety steps of USDA's Food Safe Families campaign.

  1. Clean: Wash hands and surfaces often.
  2. Separate: Separate raw meats and poultry from other foods.
  3. Cook: Cook all poultry to 165°F.
  4. Chill: Refrigerate promptly.

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Rinsing or Soaking Chicken

Washing raw poultry before cooking is not recommended because bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. This is called cross-contamination. The results of a recent USDA observational study showed how easy bacteria can be spread when surfaces are not effectively cleaned and sanitized after washing poultry.

Rinsing or soaking chicken does not destroy bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.

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Liquid in Package

Many people think the pink liquid in packaged fresh chicken is blood; however, it is mostly water that was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken has cherry red skin and is condemned by FSIS inspection personnel at the plant.

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How to Handle Chicken Safely

  • Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage that could cross-contaminate cooked foods or produce in the grocery cart or shopping bags. Make the grocery store your last stop before going home.

    At home, immediately place chicken in a refrigerator that maintains a temperature of 40°F or below. Use it within 1 or 2 days, or freeze it at 0 °F. If kept frozen continuously, it will be safe indefinitely. The quality of the poultry may diminish the longer it is frozen.

    Chicken may be frozen in its original packaging or repackaged. If you plan to freeze chicken longer than 2 months, overwrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to freeze the chicken from opened packages or repackage family packs of chicken into smaller amounts.

    Proper wrapping prevents "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they may be too dry or tasteless.
  • Ready-Prepared Chicken: When purchasing fully cooked rotisserie or fast food chicken, be sure to eat or refrigerate it within 2 hours. If is hot at the time of purchase and won’t be used within 2 hours, cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165°F. It is safe to freeze ready-prepared chicken. For best quality, flavor, and texture, use it within 4 months.

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Safe Thawing

FSIS recommends three ways to thaw chicken: in the refrigerator, in cold water, and in the microwave. Never thaw chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts, bone-in parts, and whole chickens may take 1 to 2 days or longer to thaw. Once the raw chicken thaws, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken thawed in the refrigerator is not used, it can safely be refrozen without cooking it first.

Chicken may be thawed in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3- to 4-pound) broiler-fryer or package of parts should thaw in 2 to 3 hours. A 1-pound package of boneless breasts will thaw in an hour or less. Cook immediately after thawing.

Chicken that was thawed in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold-water method should be cooked before refreezing.

Do not cook frozen chicken in a slow cooker or in the microwave; thaw it before cooking. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50 percent longer. Be sure that the chicken is cooked to a safe minimum internal temperature of 165°F as measured with a food thermometer.


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Safe Cooking

FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

Approximate Chicken Cooking Times

Type of Chicken Weight Roasting 350 °F Simmering Grilling
Whole broiler-fryer* 3 to 4 lbs. 1 1/4 to 1 1/2 hrs. 60 to 75 min. 60 to 75 min.**
Whole roasting hen* 5 to 7 lbs. 2 to 2 1/4 hrs. 1 3/4 to 2 hrs. 18 to 25 min./lb.**
Whole capon* 4 to 8 lbs. 2 to 3 hrs. Not suitable 15-20 min./lb.**
Whole Cornish hens* 18 to 24 oz. 50 to 60 min. 35 to 40 min. 45 to 55 min.**
Breast halves, bone-in 6 to 8 oz. 30 to 40 min. 35 to 45 min. 10 to 15 min./side
Breast halves, boneless 4 oz. 20 to 30 min. 25 to 30 min. 6 to 8 min./side
Legs or thighs 4 to 8 oz. 40 to 50 min. 40 to 50 min. 10 to 15 min./side
Drumsticks 4 oz. 35 to 45 min. 40 to 50 min. 8 to 12 min./side
Wings or wingettes 2 to 3 oz. 30 to 40 min. 35 to 45 min. 8 to 12 min./side

* Unstuffed. If stuffed, add an additional 15 to 30 minutes.
** Indirect method using drip pan.

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Microwave Directions:

  • Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.
  • Place whole chicken in an oven cooking bag or in a covered microwavable pot.
  • Do not microwave a stuffed chicken. Food cooks quickly in a microwave oven and the stuffing might not have enough time to reach the safe minimum internal temperature needed to destroy harmful bacteria.
  • When microwaving parts, arrange in a dish or on a rack so thick parts (of the chicken) are toward the outside of dish and thin or bony parts of the bird are in the center.
  • For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.
  • Allow 10 minutes standing time for bone-in chicken; 5 minutes for a boneless breast.
  • The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165°F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, breasts, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165°F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

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Stuffed Chicken

The USDA Meat and Poultry Hotline does not recommend buying a whole, uncooked chicken stuffed at the grocery store because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.

To stuff a whole chicken at home, cook any raw meat, poultry, or shellfish ingredients for the stuffing to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients. The wet ingredients for stuffing can be prepared ahead of time and refrigerated. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into the chicken cavity. Immediately cook the stuffed, raw chicken in an oven set no lower than 325°F.

Do not microwave a stuffed chicken. Food cooks quickly in a microwave oven and the stuffing might not have enough time to reach the safe minimum internal temperature needed to destroy harmful bacteria.

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Marinating

Chicken may be marinated in the refrigerator for up to 2 days. Bring marinade to full boil before brushing it on cooked chicken. Discard any uncooked leftover marinade.

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Partial Cooking

Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially precook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

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Color of Skin

Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness, or fat content. Color preferences vary in different sections of the country, so growers use the type of feed that produces the desired colo.

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Dark Bones

Darkening around bones occurs primarily in young broiler-fryers. Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When the chicken is cooked, the pigment turns dark. It's perfectly safe to eat chicken meat that turns dark during cooking.

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Pink Meat

The color of cooked chicken is not a sign of its safety. Only by using a food thermometer can one accurately determine that chicken has reached a safe minimum internal temperature of 165°F throughout. The pink color in safely cooked chicken may be due to the hemoglobin in tissues, which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.

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Storage Times

Product dates aren't a guide for the safe use of a product or how long the consumer can store the food and still use it at top quality. Instead, follow these tips:

  • Purchase the product before the date expires.
  • Follow handling recommendations on the product.
  • Keep chicken in its package until it's ready to be used.
  • Freeze chicken in its original packaging; overwrap or re-wrap it according to directions in the above section, "How to Handle Chicken Safely".

Home Storage of Chicken Products

Product Refrigerator 40 °F or below Freezer 0 °F or below (Freezer storage is for quality only. Frozen foods remain safe indefinitely.)
Fresh Chicken, whole 1 to 2 days 1 year
Fresh Chicken, parts 1 to 2 days 9 months
Giblets or Ground Chicken 1 to 2 days 3 to 4 months
Cooked Chicken, Leftover 3 to 4 days 4 months
Chicken Broth or Gravy 3 to 4 days 2 to 3 months
Cooked Chicken Casseroles, Dishes or Soup 3 to 4 days 4 to 6 months
Cooked Chicken Pieces, covered with broth or gravy 3 to 4 days 6 months
Cooked Chicken Nuggets, Patties 3 to 4 days 1 to 3 months
Fried Chicken 3 to 4 days 4 months
Take-Out Convenience Chicken (Rotisserie, Fried, etc.) 3 to 4 days 4 months
Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag" 3 to 4 days 4 months
Store-cooked Chicken Dinner including gravy 3 to 4 days 2 to 3 months
Chicken Salad 3 to 5 days Do not freeze if it contains mayonnaise
Deli-sliced Chicken Luncheon Meat 3 to 5 days 1 to 2 months
Chicken Luncheon Meat, sealed in package 2 weeks (but no longer than 1 week after a "sell-by" date) 1 to 2 months
Chicken Luncheon Meat, after opening 3 to 5 days 1 to 2 months
Vacuum-packed Dinners, Commercial brand with USDA seal Unopened 2 weeks; Opened 3 to 4 days 1 to 2 months
Chicken Hotdogs, unopened 2 weeks (but no longer than 1 week after a "sell-by" date) 1 to 2 months
Chicken Hotdogs, after opening 1 week 1 to 2 months
Canned Chicken Products 2 to 5 years in pantry Do not freeze in can.

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Color of Giblets

Giblet color can vary, especially in the liver, from mahogany to yellow. The type of feed, the chicken's metabolism, and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken’s meat should be safe to eat.

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Last Updated: Nov 14, 2019
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