Chefs' Tip #28 - Astral Chicken

Chefs’ Tip #28

Here are our top food safety tips for the hot months to ensure safe handling.

Buying & Transporting: Add chicken products at the end of your shop to keep it cold. Use a cooler bag or ice packs when transporting, especially in hot weather. Don’t leave chicken in a hot car or outside for more than 1 hour.
Storage: Refrigerate chicken immediately and keep it at 4°C or below. Store raw chicken in a leak-proof container on the bottom shelf of the fridge to prevent cross-contamination. Cook within 1–2 days, or freeze if you won’t be using it right away.
Preparation: Always work with clean hands on clean surfaces. Wash your hands, knives, chopping boards, and counters with hot, soapy water before and after handling raw chicken.
Cook thoroughly: The chicken must reach an internal temperature of 75 °C. Juices should run clear, not pink.
Serving: Keep hot food hot once cooked, and keep chicken above 60 °C if not serving immediately. Cool leftovers quickly and refrigerate them within 2 hours (1 hour if the temperature outside is hotter than 30 °C).
Leftovers: Eat refrigerated chicken within 2–3 days. Reheat until steaming hot throughout; avoid reheating more than once.