Details:

Corporate Authors:
Centers for Disease Control and Prevention (U.S.) ; National Center for Emerging and Zoonotic Infectious Diseases (U.S.). Division of Foodborne, Waterborne, and Environmental Diseases. ;
Centers for Disease Control and Prevention (U.S.) ; National Center for Emerging and Zoonotic Infectious Diseases (U.S.). Division of Foodborne, Waterborne, and Environmental Diseases. ; Less -
Description:
Handle raw frozen chicken—including frozen meals, entrees, and appetizers—the same way you handle raw fresh chicken to prevent foodborne illness: 1. Read the package carefully. 2. Follow cooking instructions exactly as written. 3. Use a food thermometer to check doneness (165°F for chicken). 4. Clean and disinfect any surfaces and utensils that touched the raw product. 5. Wash your hands with soap and water after handling the raw product. Learn more: www.cdc.gov/foodsafety/prevention CS258054 nors-top-five-food-pathogen-508c.pdf
Subject:
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Cooking
Food Contamination
Fookborne Diseases
Frozen Foods/microbiology
Poultry Products

Document Type:
Poster ;
Genre:
Infographic ;
Collection(s):
Stephen B. Thacker CDC Library collection
Main Document Checksum:
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urn:sha256:0eaa030a71fc8606b1a0f130efdeabded74efe9b7ccda30f71a02ad247fe725a
File Type:

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