At Baiada Poultry, we place paramount importance on food safety and have implemented many systems throughout our processing and distribution networks to ensure that the product is supplied to the market in the best possible condition. The following section may be used as a guide to assist you with the handling of poultry.
When purchasing fresh poultry ensure that the packaging is tightly wrapped. Check to ensure that there are no breakages in the packaging. Leak proof packaging systems are ideal for keeping food well wrapped and safe.
Check use by dates to ensure that the chicken purchased can be used before the expiry date.
Carry an insulated cooler in the car when shopping for chicken to ensure that chicken is kept cold.
Keep chicken refrigerated between 0° C - 4° C (32° F, 39° F), after purchase.
Freeze any chicken that you do not anticipate using as soon as possible. It is always best to freeze chicken at the earliest possible point after purchase.
Fresh chicken fillets, portions and whole chicken should keep well in the refrigerator until the specified expiry date and in the freezer for approximately 9 months.
Separate raw chicken from cooked or "ready to eat" foods in the refrigerator. Ensure that all foods are well covered and it is recommended that raw chicken is stored at the bottom level of the refrigerator to avoid any dripping and cross contamination.
Always defrost chicken in the refrigerator or the microwave, and once thawed, cook it immediately. Do not refreeze once the chicken has been thawed.
Cook for 30 minutes per 500gm at 180° C (350° F). Cook for an additional 30 minutes if the chicken is seasoned.
Chicken must always be cooked thoroughly to 75° C (167° F). Juices should always run clear once chicken has been well cooked. Partially cooked chicken is unsafe as it promotes bacterial growth.
Cooking thermometers are most accurate in determining how well the chicken is cooked.
Ensure that raw chicken and cooked foods do not come in contact with one another, and accordingly utensils should not be used to handle both food types (raw & cooked) simultaneously.
Store leftover cooked chicken in the refrigerator as soon as possible, and minimise the period for which it is kept preferably a maximum of two days.
Pack school sandwiches with a frozen drink container in the lunch box to assist with preserving the food at an acceptable temperature. At BBQs and picnics, keep raw foods cold between 0° C - 4° C (32° F 39° F) and hot foods hot.