You do not need to wash raw chicken. Before opening the package, make room for both the raw chicken and the clean plate or salad you will serve alongside it.
Set up two work areas before opening the package
You do not need a larger kitchen. Decide where these items will go on the counter you have. If you use color labels, treat them as reminders; the color itself does not make a board safer.
| Raw-chicken preparation area | Cooked-food and salad area |
|---|---|
| Container for liquid from the package; board and knife for chicken | Clean serving plate and utensils |
| Bag for discarded packaging | Read the recipe and set out the seasonings beforehand |
| Clear route to wash hands | Phone placed where it will not need handling mid-preparation |
Take out the equipment you will need before you start. Having everything ready means fewer cupboard handles, screens, and utensils to touch while handling raw chicken.
Clean up before preparing the next food
Wash your hands with soap, and wash equipment with hot, soapy water. Use a clean serving plate. CDC
Check temperature and holding time
The CDC advises cooking chicken to 165°F (about 74°C), checked with a food thermometer. CDC
For readers cooking in Korea, Korea’s Food Safety Information Portal gives a general meat-cooking instruction of 75°C at the center for at least one minute. Read the Korean temperature and holding time together rather than mixing them with the US figure. Follow local guidance and product directions. Korean food-poisoning prevention guidance
Read your thermometer’s instructions for placement, insertion depth, and measurement before cooking. A browned surface cannot stand in for a thermometer reading.
Already rinsed it?
Clean and sanitize the sink and surrounding area immediately, then wash your hands again. CDC
Discard food contaminated by raw meat juices. USDA
Think back over anything you touched, including nearby food, faucet handles, seasoning containers, phones, and cloths. For surfaces, use a suitable cleaning product and follow its directions for dilution, how long to leave it on, and rinsing. Do not mix products yourself.
For the next meal, begin by setting out a clean serving plate and the utensils you will need. You do not need to buy a particular board or disinfectant to plan your workspace this way.
