Which of the following is a precaution when handling poultry to prevent foodborne illness?

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Multiple Choice

Which of the following is a precaution when handling poultry to prevent foodborne illness?

Handling poultry safely starts with proper sanitation and hygienic practices to stop cross-contamination and limit bacterial growth. Sanitation procedures are required because cleaning and sanitizing all work surfaces, cutting boards, utensils, and equipment, along with thorough handwashing, dramatically reduce the spread of pathogens like Salmonella and Campylobacter from raw poultry to other foods and surfaces. Gloves can be part of safe practice, but they don’t replace cleaning and handwashing; they must be used correctly and changed when contaminated. Keeping poultry at room temperature lets bacteria multiply quickly, so it should be kept cold until it’s cooked. Rinsing poultry under hot water can splash bacteria around and does not in itself make the meat safe, since cooking is what kills the pathogens.

Handling poultry safely starts with proper sanitation and hygienic practices to stop cross-contamination and limit bacterial growth. Sanitation procedures are required because cleaning and sanitizing all work surfaces, cutting boards, utensils, and equipment, along with thorough handwashing, dramatically reduce the spread of pathogens like Salmonella and Campylobacter from raw poultry to other foods and surfaces. Gloves can be part of safe practice, but they don’t replace cleaning and handwashing; they must be used correctly and changed when contaminated. Keeping poultry at room temperature lets bacteria multiply quickly, so it should be kept cold until it’s cooked. Rinsing poultry under hot water can splash bacteria around and does not in itself make the meat safe, since cooking is what kills the pathogens.

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