Kitchen Safety: Handling Raw Chicken

In the kitchen, when handling raw chicken, it is crucial to follow safety precautions to prevent foodborne illnesses. Firstly, always wash your hands thoroughly with soap and water before and after touching raw chicken. Secondly, store raw chicken in a sealed container on the bottom shelf of the refrigerator to avoid cross-contamination with other foods. Additionally, use separate cutting boards for raw meats and vegetables to prevent bacteria transfer. When cooking chicken, ensure it reaches an internal temperature of 165°F or 74°C to kill harmful pathogens. Lastly, never reuse marinades that have come into contact with raw chicken as they can contain dangerous bacteria.