Elmira Poultry Inc. - Putting Poultry on Every Plate

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This section will provide you with some useful guidelines to keep in mind when dealing with food products.

SAFE POULTRY HANDLING PRACTICES
Quick Summary Poultry is cooked when the internal temperature of 77�C (170�F) is reached Keep raw meat separate from other foods Wash working surfaces, cutting boards, utensils and hands after touching raw meat Keep poultry refrigerated or frozen Refrigerate leftovers immediately
Raw meat and poultry are high in protein and other essential minerals and nutrients. These properties of meat make a frequent home for bacteria. Many foodborne illness outbreaks have been associated with raw meat or poultry that has cross-contaminated other foods. Cross contamination occurs when raw food or surfaces used to prepare raw food come in contact with cooked foods or foods that will be eaten raw.
IMPORTANT FACTS ABOUT BACTERIA
Bacteria are an integral part of our environment and play many beneficial, but sometimes harmful roles. They are found on all raw agricultural products. Harmful bacteria can be transferred from food to people, people to food, or from one food to another. Bacteria can grow rapidly at room temperature. Growth of harmful bacteria in food may be slowed or stopped by refrigerating or freezing. Foodborne illness can produce symptoms from mild to very serious. Illness can occur 30 minutes to two weeks after eating food containing harmful bacteria. People who are most likely to become sick from food-related illness are infants and young children, senior citizens and people with weakened immune systems. Go to next page