Chicken, Poultry & Food Safety

Name : Dianne Nah Wei Chen

I.D : DIHM/050514/001

Date : 14 October 2014

What is a CHICKEN?

THIS IS A CHICKEN.

• Chicken is the most common type of poultry.

• World wide source of eggs and meat.

• Can be served either hot or cold temperature.

• Contains Carbohydrate, Fat, Protein and Vitamins.

CHICKEN• Chicken should be handled correctly to

avoid the growth of bacteria.

• Bacteria most commonly found on chicken meat is Campylobacter

Campylobacter

(curved-bacteria)

When buying chicken ;

Pick up perishable foods last.

Check packages for tears or broken seals and don't buy if it has been opened or damaged.

Take perishable food home immediately and refrigerate..

If travelling long distances, keep meat in an esky in the car.

Handling Chicken• Preparing

I. Thaw frozen chicken meat by placing in refrigerator.

II. Check there are no ice crystals left in the body cavity and that legs and thighs are soft and move easily.

III. Use different utensils.

IV. Marinating meat should be kept in the refrigerator.

• Storage

I. Store raw and cooked foods separately. (lower shelf)

II. Raw meats should be placed on a tray or plate, or placed in a sealed container, to avoid meat juices dripping onto other food.

III. Store uncooked chicken meat in a refrigerator at a maximum temperature of 4ºC.

IV. Do not freeze raw meat which is not completely fresh.

V. Do not wash meat as bacteria will spread.

- Poultry -

Poultry are domesticated birds kept by humans for the eggs they produce, their meat, their feathers, or sometimes as pets.

e.g ducks, geese, turkeys & quail.

Poultry Rearing Hygiene

use an insulated cool bag to transport the carcass home.

get the poultry into a fridge quickly (ideally within one to two hours).

store raw poultry from cooked food.

put raw poultry at the bottom of the fridge to avoid it dripping on to other food.

always wash your hands and utensils, using warm water and soap, before & after handling raw meat or poultry.

clean the preparation area thoroughly before and after you start gutting.

Food Safety

Do’s & Don’ts

Preparing, Handling & Storage.

• Do wash hands and utensils thoroughly.• Do stack your food carefully in the fridge.• Do use expiration dates as general

guidelines. • Do use a meat thermometer. • Do use safe water & cooked materials.

• Don't wash meat and poultry. (E-Coli)• Don't leave food out for more than two

hours.• Don't use any canned goods showing

danger signs such as bulges.• Don’t thaw foods on a counter top.

Hazard Analysis & Critical Control Points(HACCP)

• This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards. (detect food safety)

HACCP Steps 1) Product contain contaminant-

sensitive ingredients2) Manufacturing involve a controlled

process e.g High temperature, pH change or process that can eliminate hazard.

3) Distribution chain pose any potential hazard.

4) Routines to ensure safety measures are working.

5) Establish appropriate responses if monitoring indicates a problem

6) Establish accurate and detailed record keeping system that documents problems and the remedial steps to be taken.

7) Establish a verification system that ensures the above steps are being followed.

Conclusion

Chicken

Cook thoroughly to destroy bacteria.

Poultry

Never store raw poultry with cooked food.

Never wash poultry.

Food Safety

7 Steps of Hazard Analysis & Critical Control Points (HACCP)

The End