This document discusses chicken, poultry, and food safety. It defines chicken as the most common type of poultry and a worldwide source of eggs and meat. It emphasizes that chicken should be handled correctly to avoid bacterial growth, especially Campylobacter. When buying and storing chicken, it recommends keeping raw and cooked chicken separate, washing hands and surfaces, and refrigerating promptly. The document also discusses poultry types, hygienic rearing and butchering practices, food safety tips, and the seven steps of Hazard Analysis and Critical Control Points for ensuring food safety.

1. Chicken, Poultry & Food Safety
Name : Dianne Nah Wei Chen
I.D : DIHM/050514/001
Date : 14 October 2014

2. What is a CHICKEN?

3. THIS IS A CHICKEN.

4. • Chicken is the most common type of poultry.
• World wide source of eggs and meat.
• Can be served either hot or cold temperature.
• Contains Carbohydrate, Fat, Protein and Vitamins.

5. CHICKEN
• Chicken should be handled correctly to
avoid the growth of bacteria.
• Bacteria most commonly found on
chicken meat is Campylobacter
Campylobacter
(curved-bacteria)
When buying chicken ;
 Pick up perishable foods last.
 Check packages for tears or broken seals
and don't buy if it has been opened or
damaged.
 Take perishable food home immediately
and refrigerate..
 If travelling long distances, keep meat in an
esky in the car.

6. Handling Chicken
• Preparing
I. Thaw frozen chicken meat by placing in
refrigerator.
II. Check there are no ice crystals left in the
body cavity and that legs and thighs are
soft and move easily.
III. Use different utensils.
IV. Marinating meat should be kept in the
refrigerator.
• Storage
I. Store raw and cooked foods separately.
(lower shelf)
II. Raw meats should be placed on a tray or
plate, or placed in a sealed container, to
avoid meat juices dripping onto other
food.
III. Store uncooked chicken meat in a
refrigerator at a maximum temperature
of 4ºC.
IV. Do not freeze raw meat which is not
completely fresh.
V. Do not wash meat as bacteria will
spread.

7. - Poultry -
Poultry are domesticated birds kept by humans for the eggs they
produce, their meat, their feathers, or sometimes as pets.
e.g ducks, geese, turkeys & quail.

8. Poultry Rearing Hygiene
 use an insulated cool bag to transport the carcass home.
 get the poultry into a fridge quickly (ideally within one to two hours).
 store raw poultry from cooked food.
 put raw poultry at the bottom of the fridge to avoid it dripping on to
other food.
 always wash your hands and utensils, using warm water and soap,
before & after handling raw meat or poultry.
 clean the preparation area thoroughly before and after you start
gutting.

9. Food Safety
Do’s & Don’ts
Preparing, Handling & Storage.
• Do wash hands and utensils thoroughly.
• Do stack your food carefully in the fridge.
• Do use expiration dates as general
guidelines.
• Do use a meat thermometer.
• Do use safe water & cooked materials.
• Don't wash meat and poultry. (E-Coli)
• Don't leave food out for more than two
hours.
• Don't use any canned goods showing
danger signs such as bulges.
• Don’t thaw foods on a counter top.

10. Hazard Analysis & Critical Control Points
(HACCP)
• This is a preventative food
safety system in which every
step in the manufacture,
storage and distribution of a
food product is scientifically
analyzed for microbiological,
physical and chemical hazards.
(detect food safety)

11. HACCP Steps 
1) Product contain contaminant-
sensitive ingredients
2) Manufacturing involve a controlled
process e.g High temperature, pH
change or process that can eliminate
hazard.
3) Distribution chain pose any
potential hazard.
4) Routines to ensure safety measures
are working.
5) Establish appropriate responses if
monitoring indicates a problem
6) Establish accurate and detailed
record keeping system that
documents problems and the
remedial steps to be taken.
7) Establish a verification system that
ensures the above steps are being
followed.

12. Conclusion
 Chicken
Cook thoroughly to destroy bacteria.
 Poultry
Never store raw poultry with cooked food.
Never wash poultry.
 Food Safety
7 Steps of Hazard Analysis & Critical Control Points
(HACCP)

13. The End