Ground Poultry Safety Tips and Handling
One of the most important factors in cooking with ground chicken or ground turkey is internal temperature. When measured with a meat thermometer the temperature of the ground poultry should always be 165°F. Juices flowing from the poultry should run clear with no traces of pink or red. The texture of the cooked ground poultry should be firm never mushy. Always wash all cooking utensils and surfaces as well as your hands with hot soap and water. To avoid cross-contamination keep raw meats separate from fresh produce and cooked foods. After your meals are cooked, refrigerate leftovers immediately. When ready to reheat your ground poultry dish, do so thoroughly. Recommended safe storage times: Uncooked ground poultry will last 1 to 2 days in the refrigerator or 3 to 4 months in the freezer. Cooked ground poultry will last 3 to 4 days in the refrigerator or 2 to 3 months in the freezer. For more information on food safety you can visit the USDA Food Safety and Inspection Service Website at www.fsis.usda.gov |
