Chicken Farm to Fork (USA)

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.

1. Cleaning: Wash hands and surfaces frequently.
2. Separate: Keep raw meat and poultry separate from other foods.
3. Cooking: Cook all poultry to 165°F.
4. 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