Transport and storage of food, particularly meat, poultry and fish, can be an opportune time for bacteria to develop and increase chances of you and your family being ill with food poisoning. Use the following tips to help you with guidelines on the safe handling of poultry. You can apply the same guide to meat and fish.
Place your fresh poultry in a cooler or insulated bag to bring it home, particularly if you live in a warmer climate. Once you are home, immediately transfer the poultry, sealed in its wrapping, into your fridge. Fresh poultry will keep in your fridge for 1-2 days. If you decide to freeze the poultry, in normal circumstances, it will keep in your freezer for up to 6 months.
Again, use a cooler or insulated bag to bring frozen poultry home. Frozen poultry should be transferred immediately into your freezer, sealed in its wrapping, unless you plan to eat it in the next 1-2 days. Check the wrapping on frozen poultry for the ‘use by’ date.
Frozen poultry must be completely thawed prior to cooking. Thaw the poultry in your fridge to keep harmful bacteria from developing. Any poultry which has been thawed should not be returned to the freezer.
Click HERE to read helpful information from the Home Food Safety website about transporting, storing and handling foods.
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