How should you store raw poultry in a fridge?

1. Temperature is Key:

* Refrigerate immediately: Don't let raw poultry sit out at room temperature for more than two hours (one hour if the temperature is above 90°F).

* Keep it cold: Your refrigerator should be set to 40°F (4°C) or below.

2. Proper Packaging:

* Original packaging: If the poultry came in a sealed plastic package, leave it in that.

* Wrap it tightly: If not, wrap the poultry tightly in plastic wrap or aluminum foil to prevent leaks and cross-contamination.

* Store on a plate or in a container: This helps catch any drips and prevents other food from getting contaminated.

3. Placement Matters:

* Bottom shelf: Store raw poultry on the lowest shelf of your fridge. This prevents juices from dripping onto other foods.

4. Prevent Cross-Contamination:

* Wash hands thoroughly: Wash your hands with soap and water after handling raw poultry.

* Clean surfaces: Clean your work surfaces, cutting board, and utensils with hot soapy water after preparing poultry.

* Separate storage: Don't store raw poultry near ready-to-eat foods like fruits, vegetables, or cooked meals.

5. Shelf Life:

* Whole chicken or turkey: 1-2 days

* Chicken parts: 1-2 days

* Ground poultry: 1-2 days

Important Notes:

* Freezing: If you're not going to use the poultry within a couple of days, freeze it for longer storage.

* Thawing: Thaw poultry safely in the refrigerator, not at room temperature.

* Cooking: Cook poultry to a safe internal temperature of 165°F (74°C) to kill bacteria.

Remember: Proper storage is crucial to preventing foodborne illnesses. Always follow these guidelines to ensure food safety.