Chicken ABCs: Risky Food Safety Practices by Consumers - A Study by University of California, Davis
A study from the University of California, Davis identified risky food safety practices in home kitchens. The study, which focused on chicken preparation, found that the most common risks stemmed from cross-contamination and insufficient cooking. UCDAVIS UNIVERSITY OF CALIFORNIA CHICKEN ABCS COOK Always Be Careful CHILL CLEAN UNDERCOOK 40% CHICKEN DON'T KNOW THE RECOMMENDED 46% REFRIGERATOR TEMPERATURE DON'T WASH THEIR HANDS BEFORE STARTING MEAL PREPARATION 64% Always use a meat thermometer Store raw meat on the bottom shelf, Keep your fridge separate from ready-to-eat foods at 40°F or below Wash your hands with soap for at least 20 seconds 40°F Don't rinse raw chicken 20.5 Chicken is fully cooked at 165°F Use separate cutting boards for raw meat (0) and produce
Chicken ABCs: Risky Food Safety Practices by Consumers - A Study by University of California, Davis
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