Chicken Inspection
All chicken found in retail stores is inspected by the USDA Food Safety and Inspection Service (FSIS) or a state program with equivalent standards to those of the federal government. Inspect each chicken and its internal organs for signs of disease. The "USDA Sanitary Inspection" seal indicates that the product was produced in compliance with federal regulations, including regulations prohibiting the use of carcasses and carcass parts with evidence of disease.
Chicken Grading
Food safety inspections are mandatory, but quality grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service quality regulations and standards. Grade A chicken is plump, with plump meat and clean skin. They are also free of bruises, broken bones, feathers, cuts and discoloration.
Fresh or frozen
The term "fresh" on a poultry label refers to any raw poultry product that has never been stored below 26°F. Raw poultry stored at or below 0°F must be labeled Frozen or Prefrozen. Raw poultry stored at temperatures between 0 and 25°F does not require special labeling.
Appointment with chicken products
The USDA requires poultry products and heat-processed commercial sterile products (commonly referred to as canned products) to provide a "package date" or coded date to help identify product lots and facilitate traceability activities in the event of a foodborne illness outbreak . For other poultry products under FSIS jurisdiction, dates may be applied voluntarily provided they are labeled in a manner that is truthful and not misleading and consistent with FSIS regulations.
Calendar dates must represent both the month and the day of the month. For shelf-stable and freezer-stable products, the year must also be shown. Additionally, immediately adjacent to the date must be a phrase that explains the meaning of that date, such as "best used by."
The shelf life is for quality assurance purposes; after this date, peak quality begins to decline, but the product is still usable. It is best to purchase the product before the date expires. If the chicken is frozen past its best-before date, the food can still be used because food that remains frozen is safe indefinitely. The quality of the poultry may deteriorate the longer it is frozen.
Hormones and Antibiotics
No hormones are used in raising chickens. The U.S. Food and Drug Administration has not approved the use of steroid hormone implants to promote growth in poultry.
Antibiotics are used to prevent disease and improve feed efficiency. Before poultry is slaughtered, a "withdrawal" period is required from the administration of antibiotics. FSIS randomly samples poultry at slaughter and tests for residue to ensure that levels are no higher than tolerated at slaughter. Data from this monitoring program show that the proportion of residual violations is very low.
Additives
No additives are allowed in fresh chicken. However, if the chicken is processed, additives such as MSG, salt, or sodium erythorbate may be added, but they must be listed on the label.
Foodborne microorganisms associated with chicken
Bacteria may also be present on raw or undercooked chicken. At temperatures between 40 and 140°F, bacteria can multiply quickly outside the refrigerator and before cooking thoroughly. Freezing will not kill bacteria, but cooking them thoroughly will destroy them. FSIS is concerned about certain pathogens (includingSalmonella and Listeria monocytogenes)in cooked and ready-to-eat products such as chicken or lunch meat There is a zero tolerance policy and these products are ready to eat without further cooking.
Most foodborne illness outbreaks are the result of contamination by food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illness. Bacteria must be ingested to cause foodborne illness. However, raw poultry must be handled with care to prevent cross-contamination. This can occur if raw poultry or its juices come into contact with cooked or raw foods, such as salads. An example would be using a cutting board to cut raw chicken and then using the same cutting board to cut tomatoes without cleaning the cutting board first. Bacteria associated with chicken includeSalmonella, Staphylococcus aureus, Campylobacter jejuni, monocytogenes Listeria Bacteriaand E. coli.
Safe food handling and proper cooking will help keep you and your family safe from germs
Follow the four steps to food safety from the USDA Food Safe Families Campaign.
- Cleaning: Wash hands and surfaces frequently.
- Separate: Keep raw meat and poultry separate from other foods.
- Cooking: Cook all poultry to 165°F.
- Refrigerate: Refrigerate immediately.
Rinse or soak chicken
It is not recommended to wash raw poultry before cooking because bacteria from raw meat and poultry juices can spread to other foods, utensils and surfaces. This is called cross-contamination. Results from a recent observational study by the U.S. Department of Agriculture indicate that bacteria can easily spread if surfaces are not effectively cleaned and disinfected after poultry is washed.
Rinsing or soaking chicken will not kill bacteria. Only cooking will destroy any bacteria that may be present on fresh chicken.
Packaging liquids
Many people think that the pink liquid in packaged fresh chicken is blood; however, most of what the chicken absorbs during the cooling process is water. Blood is removed from poultry during the slaughtering process, with only small amounts remaining in the muscle tissue. Improperly bled chickens with cherry-red skin were reprimanded by FSIS plant inspectors.
How to safely handle chicken
Fresh chicken:
Chicken is kept refrigerated during distribution to retail stores to prevent bacterial growth and extend its shelf life. Chicken should be cold to the touch when purchased. Choose fresh chicken at the checkout before checking out. Place chicken packages in single-use plastic bags to prevent any leaks that could cross-contaminate deli food or produce in shopping carts or bags.
At home, place the chicken immediately in the refrigerator where the temperature is maintained at 40°F or below. Use within 1 or 2 days, or freeze at 0 °F. If kept frozen, it will be safe indefinitely. The quality of the poultry may deteriorate the longer it is frozen.
Chicken can be frozen in original packaging or repackaged. If you plan to freeze the chicken for more than 2 months, wrap porous storage plastic wrap in airtight heavy-duty foil, plastic wrap, or freezer paper, or place the wrap in a freezer bag. Use these materials or airtight freezer containers to freeze open packages of chicken or repackage family-size chicken into smaller portions.
Proper packaging can prevent "frostbite," which appears as gray-brown leathery spots and is caused by air reaching the surface of the food. Cut off any frozen charred bits before or after cooking the chicken. Products with severe freezer burn may have to be discarded as they may be too dry or tasteless.
Prepared Chicken:
When purchasing fully cooked rotisserie or fast food chicken, be sure to eat within 2 hours or refrigerate. If purchased hot and not going to be used within 2 hours, cut into pieces and refrigerate in a shallow, covered container. Refrigerate or reheat to 165°F and serve within 3 to 4 days. It is safe to freeze prepared chicken. For best quality, flavor and texture, use within 4 months.
Safe defrost
FSIS recommends three methods for thawing chicken: refrigerator, cold water, and microwave. Never defrost chicken on the counter or elsewhere. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts, bone-in portions, and whole chickens may take 1 to 2 days or more to thaw. Once raw chicken is thawed, it can be kept in the refrigerator for an additional day or two before cooking. In the meantime, if you are not using chicken that has been defrosted in the refrigerator, it can be safely refrozen without cooking it first.
Chicken can be thawed in cold water in an airtight package or leak-proof bag. Soak the chopped parts in cold water, changing the water every 30 minutes to ensure the water stays cold. A whole (3 to 4 pound) broiler or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless brisket will defrost in an hour or less. Cook immediately after thawing.
Chicken defrosted in the microwave should be cooked immediately after thawing, as some areas of the food may heat up and start cooking during the microwave process. It is not recommended to keep uncooked food as any bacteria present will not be destroyed. Food thawed using the microwave or cold water method should be cooked before refreezing.
Do not cook frozen chicken in a slow cooker or microwave; thaw it before cooking. However, chicken can be cooked from frozen in the oven or on the stove. Cooking time may be extended by approximately 50%. Make sure the chicken is cooked to a safe minimum internal temperature of 165°F as measured with a food thermometer.
Safe cooking
FSIS recommends cooking whole chickens to a safe minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature of the innermost thighs and wings and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry at higher temperatures.
For approximate cooking times to use in meal planning, see the chart below compiled from various resources.
Approximate chicken cooking time
| Types of chicken | Weight | Bake 350°F | Simmering | BBQ |
|---|---|---|---|---|
| Whole Grilled Chicken Fryer | 3 to 4 lbs. | 1 1/4 to 1 1/2 hours. | 60 to 75 minutes | 60 to 75 minutes |
| Whole roasted chicken | 5 to 7 lbs. | 2 to 2 1/4 hours. | 1 3/4 to 2 hours. | 18 to 25 minutes/pound** |
| Whole capon | 4 to 8 lbs. | 2 to 3 hours. | Inappropriate | 15-20 minutes/pound |
| Whole Cornish Hen | 18 to 24 ounces | 50 to 60 minutes | 35 to 40 minutes | 45 to 55 minutes |
| Half breast, bone-in | 6 to 8 oz. | 30 to 40 minutes | 35 to 45 minutes | 10 to 15 minutes/side |
| Half piece of breast, boneless | 4 oz. | 20 to 30 minutes | 25 to 30 minutes | 6 to 8 minutes/side |
| Leg or thigh | 4 to 8 oz. | 40 to 50 minutes | 40 to 50 minutes | 10 to 15 minutes/side |
| Drumstick | 4 oz. | 35 to 45 minutes | 40 to 50 minutes | 8 to 12 minutes/side |
| Wings or winglets | 2 to 3 oz. | 30 to 40 minutes | 35 to 45 minutes | 8 to 12 minutes/side |
Microwave oven
- Microwave on medium-high (70% power): whole chicken, 9 to 10 minutes per pound; bone-in cuts and Cornish hens, 8 to 9 minutes per pound; boneless breast cut in half, each 6 to 8 minutes.
- Place the whole chicken in an oven cooking bag or microwaveable pot with a lid.
- Do not microwave stuffed chicken. Food cooks quickly in the microwave, and fillings may not have enough time to reach the safe minimum internal temperature needed to destroy harmful bacteria.
- When microwaving parts, place them on a plate or rack so that the thicker parts (of the chicken) are toward the outside of the plate and the thinner or bone-in parts are in the middle.
- For boneless breast meat, place in a dish with 1/4 cup water; cover with plastic wrap.
- Let bone-in chicken rest for 10 minutes; boneless chicken breasts will be ready in 5 minutes.
- The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature of the innermost thighs and wings and the thickest part of the breast. When cooking, chicken breasts, drumsticks, thighs, and wings should be cooked to a safe minimum internal temperature of 165°F. For reasons of personal preference, consumers may choose to cook poultry at higher temperatures.
Stuffed Chicken
The USDA Meat and Poultry Hotline does not recommend purchasing whole, uncooked stuffed chicken at the grocery store because previously stuffed chicken is very perishable. Consumers should not pre-stuff a whole chicken for later cooking. The chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry must be cooked while frozen to ensure safe cooking of the product. Follow the preparation instructions on the label.
To stuff a whole chicken at home, cook any raw meat, poultry or shellfish ingredients as stuffing to reduce the risk of foodborne illness from bacteria that may be present in the ingredients. The wet ingredients for the filling can be prepared ahead of time and refrigerated. However, do not combine the wet and dry ingredients before scooping the stuffing mixture into the chicken cavity. Immediately cook the stuffed raw chicken in the oven at a temperature of no less than 325°F.
Do not microwave stuffed chicken. Food cooks quickly in the microwave, and fillings may not have enough time to reach the safe minimum internal temperature needed to destroy harmful bacteria.
Marinated
Chicken can be marinated in the refrigerator for up to 2 days. Bring the marinade to a full boil and brush it over the cooked chicken. Discard any uncooked remaining marinade.
Partial cooking
Never brown or par-cook chicken, refrigerate it and finish cooking it later as any bacteria present will not be destroyed. It is safe to partially precook or microwave the chicken immediately before transferring it to the hot grill to finish cooking.
Skin color
Chicken skin color ranges from cream to yellow. Skin color is a result of the type of feed the chickens eat and is not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different parts of the country, so growers use the type of feed that produces the desired color.
Dark Bones
Blackening around the bones occurs mainly in young meat fried chicken. Because their bones are not fully calcified, pigments from the bone marrow can seep into the porous bones. Freezing can also cause this leakage. When the chicken is cooked, the pigment turns black. It is completely safe to eat chicken that has darkened during cooking.
Pink Meat
The color of cooked chicken does not indicate its safety. Only using a food thermometer can you accurately determine that the chicken has always reached the safe minimum internal temperature of 165°F. The pink color of safely cooked chicken may be due to hemoglobin in the tissue, which creates a heat-stable color. Smoking or grilling may also cause this reaction, which is more common in young birds.
Storage time
Product dates are not a guide to the safe use of a product, nor to how long consumers can store food and still use it at its highest quality. Instead, follow these tips:
- Purchase the product before the date expires.
- Follow product handling recommendations.
- Keep chicken in packaging until ready to use.
- Freeze chicken in its original packaging; wrap or re-wrap as described in the "How to Handle Chicken Safely" section above.
Home Storage of Chicken Products
| Product | Fridge 40 °F or below | Freezer 0 °F or below (Freezer storage is for quality assurance only. Frozen food remains safe indefinitely.) |
|---|---|---|
| Fresh chicken, whole | 1 to 2 days | 1 year |
| Fresh chicken, portion | 1 to 2 days | 9 months |
| Gibles or minced chicken | 1 to 2 days | 3 to 4 months |
| Cooked chicken, leftover | 3 to 4 days | 4 months |
| Chicken soup or gravy | 3 to 4 days | 2 to 3 months |
| Cooked chicken casserole, dish or soup | 3 to 4 days | 4 to 6 months |
| Cooked chicken pieces dipped in stock or gravy | 3 to 4 days | 6 months |
| Cooked chicken nuggets and meatloaf | 3 to 4 days | 1 to 3 months |
| Fried chicken | 3 to 4 days | 4 months |
| Take away instant chicken (roasted chicken, fried chicken, etc.) | 3 to 4 days | 4 months |
| The chicken leftovers from the restaurant were immediately packed into "dog bags" to take home | 3 to 4 days | 4 months |
| Store-cooked chicken dinner including gravy | 3 to 4 days | 2 to 3 months |
| Chicken Salad | 3 to 5 days | Do not freeze if it contains mayonnaise |
| Deli chicken luncheon meat slices | 3 to 5 days | 1 to 2 months |
| Chicken lunch meat, sealed in package | 2 weeks (but no more than 1 week after the "storage period") | 1 to 2 months |
| Chicken lunch meat, after opening | 3 to 5 days | 1 to 2 months |
| Vacuum-packed dinners, commercially branded with USDA seal | Unopened for 2 weeks; open for 3 to 4 days | 1 to 2 months |
| Chicken hot dog, unopened | 2 weeks (but no more than 1 week after the "storage period") | 1 to 2 months |
| Chicken hot dog, after opening | 1 week | 1 to 2 months |
| Canned chicken products | Store in pantry for 2 to 5 years | Do not freeze in cans. |
visceral color
The color of the internal organs, especially the liver, may vary from mahogany to yellow. The type of feed, the metabolism of the chicken and its breed can explain the color change. If the liver is green, do not eat it. This is due to bile retention. However, chicken should be safe to eat.
