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Handling chicken safely

Every summer, there is a rise in cases of foodborne illness and hospitalisations from people getting sick from food.

The most commonly reported illness is campylobacteriosis. This is caused by Campylobacter bacteria. The most common source of Campylobacter from food is raw or undercooked chicken.

To keep yourself, your whānau and friends healthy, follow these simple tips:

  • Don't wash your chicken before preparing it. Water doesn't kill bacteria, so rinsing the chicken will just spread the bacteria to your sink and kitchen surfaces, where they can contaminate other food. If you want to remove raw chicken juices, pat the chicken dry with a paper towel instead and throw the paper towel straight into a waste bin.
  • Wash your hands in clean soapy water for at least 20 seconds after handling raw chicken – and dry them on a clean towel. This is so any bacteria from the chicken won't spread from your hands to other food. This is called “cross-contamination”.
  • To prevent cross-contamination, keep your raw chicken separate from ready-to-eat and fresh foods, using separate chopping boards, plates, and utensils. Alternatively, wash them properly with hot soapy water before using them for other foods.
  • Use a different plate for raw and cooked chicken.
  • Make sure the chicken is fully cooked before serving. The meat should not be pink in the middle, although it can remain a little pink in colour close to the bone, and the juices should run clear. If you have one, use a meat thermometer to ensure the chicken is piping hot (more than 75°C) all the way through.
  • If you're cooking chicken on a barbecue, turn it often so it cooks evenly.
  • As with all food, don't leave chicken out in the heat of the day – neither before cooking nor after you've finished eating.

Find out more about Campylobacter

Barbecue food safety tips

Barbecuing and serving food outside in the warm summer months gives germs the ideal opportunity to multiply and cause food poisoning. Outdoor cooks should take extra care to follow the usual preparation, cooking, and storage food safety advice.

  • Keep your food covered and chilled until you cook it.
  • Marinate meat in a covered container in the fridge or chilly bin. Heat any leftover marinade to boiling before pouring it over cooked foods.
  • Make sure your barbecue and cooking tools have been cleaned with soap and water before using.
  • Have separate utensils, plates, and other equipment for raw and cooked foods. If you only use one set, germs can spread from raw meats to cooked foods.
  • Make sure raw meat doesn’t touch cooked food or ready-to-eat foods (like salads).
  • Keep raw and cooked meat separate on the grill. This is especially important for chicken meat.
  • Turn food often so it cooks evenly.
  • Whole meats, such as steaks or chops, just need surface cooking.
  • Chicken, tenderised meat and minced meat products need to be barbecued until they are piping hot (over 75°C) all the way through and their juices run clear. Don’t assume that meat charred on the outside is cooked thoroughly on the inside.
  • If you have one, use a meat thermometer it to check the temperature in the middle of the thickest part of the meat you’re cooking. It should be cooked to a temperature of 75°C for 30 seconds, 70°C for 3 minutes, or 65°C for 15 minutes.
  • If you’re expecting many guests, consider pre-cooking the food in a conventional oven or microwave and then finishing it off on the barbecue.
  • It’s okay to leave cooked meat for a short time on a corner of the barbecue or covered on a plate for late arrivals – just ensure it’s protected from flies.
  • Keep your salads cool until you’re ready to serve them.
  • Cover and refrigerate leftovers – or put them back in the chilly bin with icepacks – within 2 hours. If that’s not possible, throw them away.

Find out more about preparing and storing food safely at home

Who to contact

If you have questions about food safety at home, email info@mpi.govt.nz

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