Safe Chicken Handling Practices

I was recently asked how long cooked chicken will keep in a refrigerator and remain safe to eat. I did a little digging and found the general guideline is four to seven days. And this advice is good only if it has been handled, packaged and stored properly. It will keep slightly longer if you freeze it.

The health department recommends keeping meat no longer than seven days after the purchase date. This is true if your fridge holds food at 41F. If the temperature is higher then no longer than three days.

There is no definitive method for the detection of bacteria without bacteriological and chemical tests, so the best we can do is follow these guidelines:

• Handle food in a sanitary manner - wash hands, clean and sanitize food contact surfaces, protect from cross-contamination, package and store properly.
• Keep potentially hazardous food out of the temperature danger zone (140F to 40F). Keep hot foods hot and cold foods cold.
• Reheat leftover cooked foods thoroughly (to 165F).
• Use food within a reasonable time.
• When in doubt, throw it out.

While we are on the topic of chicken safety and storage, here are a few guidelines and information:

It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.

Chicken is kept cold during distribution to retail stored to prevent the growth of bacteria and to increase its shelf life. Chicken should be cold to to the touch and placed in a disposable plastic bag, get one from the produce section if they are not available in the meat department.

At home, immediately place chicken in a refrigerator that maintains 40F and use within 1 or 2 days, or freeze at 0F.  If freezing for longer than two months overwrap the store package with airtight heavy-duty foil, plastic wrap, or freezer paper, or place inside a freezer bag.

Proper wrapping prevents "freezer burn", which appears as grayish brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before of after cooking the chicken.

When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use within two hours or cut into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165F (hot and steaming).

Never defrost a chicken by leaving it on the counter. You can safely defrost frozen chicken by setting it in the refrigerator, or placing it in cold water (in a leak proof bag fully covered), or by using the microwave defrost settings.