Raw chicken and its juices can spread bacteria to hands, boards and food that will not be cooked again. Organise preparation so clean ingredients stay separate, then clean any equipment it has touched before it returns to general use. Washing raw poultry is unnecessary and can spread splashes around the sink.
Step by step
Prepare clean ingredients first
Wash and cut salad vegetables before handling chicken, or use a separate clean area. Measure seasoning into small dishes so you do not touch shared jars after handling raw chicken. Keep chicken chilled until you are ready to prepare it.
Contain the raw juices
Open packaging over a tray or board designated for raw meat. Do not rinse the chicken. If drying its surface, use disposable kitchen paper and discard it immediately without touching clean food.
Wash hands and clean equipment
After raw contact, wash hands with soap and water for at least 20 seconds. Wash boards, knives and contacted surfaces with hot soapy water, then sanitise as appropriate using a food-contact product according to its label. Clean first rather than wiping sanitiser over visible food residue.
Use clean serving equipment
Place cooked chicken on a clean plate and use clean utensils. Check that it reaches 74°C (165°F) with a food thermometer. Keep raw packaging and utensils away from the cooked dish.
The less obvious contact points
Tap handles, phones, cupboard handles and spice jars can pick up bacteria from hands that have touched raw chicken. Clean any you touched during preparation. Gloves do not remove the need to change tasks cleanly or wash hands. Avoid spreading raw juices with a reusable cloth that then wipes the rest of the kitchen.
