Directions

1. ALWAYS wash your hands BEFORE and AFTER handling raw poultry.

2. Do NOT wash or rinse raw poultry. Rinsing or washing raw poultry creates the danger of cross-contamination and is not necessary. Washing these foods allows bacteria that are present on the surface of the poultry to spread to the sink, kitchen utensils, counter surfaces, and ready-to-eat foods. Any bacteria that might be present are destroyed by cooking.

3. Use separate cutting boards for preparing raw poultry.

4. Remove neck and giblets, which are usually packed in neck and body cavities and drain.

5. If necessary, remove excess fat and any parts of lung, windpipe, or pinfeathers that may be present.

6. ALWAYS thoroughly clean and sanitize table surfaces and any other equipment  you have used while handling or preparing raw poultry.