Raw chicken is a common ingredient in many dishes, but it can also pose a significant risk to your health if not handled correctly. Here are some of the most common mistakes people make with raw chicken that can harm their health.

Mistake #1: Not Washing Your Hands Properly

One of the most important steps in handling raw chicken is to wash your hands properly. This means washing your hands thoroughly with warm water and soap for at least 20 seconds before and after handling raw chicken.

Failure to do so can increase the risk of spreading harmful bacteria like salmonella, which can cause food poisoning.

Mistake #2: Not Keeping Raw Chicken Separate from Other Foods

Raw chicken should always be kept separate from other foods to prevent cross-contamination. This means using separate cutting boards, utensils, and containers for raw chicken and other foods.

Failure to do so can increase the risk of spreading harmful bacteria and contaminating other foods.

Mistake #3: Not Thawing Chicken Properly

Thawing raw chicken improperly can also increase the risk of spreading harmful bacteria. It is best to thaw chicken in the refrigerator, in cold water, or in the microwave. Never thaw chicken at room temperature, as this can allow bacteria to grow.

Mistake #4: Not Cooking Chicken to the Right Temperature

Cooking chicken to the right internal temperature is essential for preventing food poisoning. The safe internal temperature for cooked chicken is 165°F. Use a meat thermometer to ensure that chicken is cooked to the right temperature.

Mistake #5: Not Storing Chicken Properly

Raw chicken should always be stored in the refrigerator at temperatures below 40°F. It should be cooked or frozen within two days of purchase.

Mistake #6: Not Using a Clean Cutting Board

Using a dirty or contaminated cutting board can increase the risk of spreading harmful bacteria. Always use a clean cutting board when handling raw chicken, and wash it thoroughly with warm water and soap after each use.

Mistake #7: Using the Same Plate for Raw and Cooked Chicken

Using the same plate for raw and cooked chicken can also increase the risk of cross-contamination. Always use separate plates and utensils for raw and cooked chicken to prevent the spread of harmful bacteria.

Mistake #8: Not Discarding Leftovers Properly

Leftover cooked chicken should be refrigerated within two hours of cooking and discarded within three to four days. It should be heated to at least 165°F before consuming.

Failure to store and heat leftover chicken properly can increase the risk of food poisoning.