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DON’T WASH RAW CHICKEN – HOW TO AVOID FOOD POISONING FOOD AND SAFETY TEAM - WHO ARE WE? We check on the hygiene of places where people eat and where food is produced. We check that they do not break food law. WHY SHOULDN’T YOU WASH RAW CHICKEN? Raw chicken contains bacteria that can cause food poisoning. Washing raw chicken can spread these bacteria when the water droplets mix with bacteria and splash around your kitchen. You can’t see them, smell them or even taste them on food, but if it affects you and you become ill then you won’t forget it. It can cause stomach pain, severe diarrhoea and sometimes vomiting. Campylobacter comes from contaminated poultry and one of the main ways to get and spread this food poisoning bacteria is through touching raw chicken as it can spread germs that are not visible to the human eye onto other surfaces, other food, our skin, clothing and equipment which can lead to serious illness and food poisoning cases. Main points about Campylobacter are: It is the most common form of food poisoning. It is invisible. Washing is ineffective at killing germs and can actually spread them. Cooking chicken thoroughly until it reaches an internal temperature of 75°C kills germs. Washing chicken is a common historic kitchen practice which is now ill advised. Tap water won’t get rid of the germs that cause food poisoning but cooking to 75°C or above will. 1 WHO NEEDS TO BE CAREFUL? Everyone – but especially parents of children 0 to 5 and adult’s aged 60 plus. This is because the highest risk of severe symptoms caused by Campylobacter poisoning is to the under fives and the over 60’s. OTHER THINGS TO REMEMBER IN THE KITCHEN:Chilling Make sure the fridge temperature is running at or below 5°C. Don’t overfill your fridge as this stops air from circulating reducing fridge efficiencies/temperatures. Store raw poultry (like all raw foods) at the bottom of the fridge and properly wrap or cover foods to avoid meat juices contaminating foods. Avoiding Cross Contamination Cross contamination occurs when harmful germs are spread between food surfaces and equipment. Help to prevent this by removing clutter that you don’t need and sanitising/disinfecting worktops before, during and after food preparation. Make sure you do not wash your chicken with tap water as this can spread bacteria. If you want to wipe excess moisture/meat juices from it just use a paper towel, put the paper towel in the bin then wash your hands with antibacterial soap. Cleaning Wash hands thoroughly with antibacterial soap and warm water before preparing and after handling raw food such as chicken. Thoroughly wash and clean all utensils, chopping boards and surfaces used to prepare raw chicken. Always use a chopping board. Wash the board and other utensils in hot, soapy water when you have finished using them and in between preparing raw foods. Use separate chopping boards for raw and ready-to-eat food. Wash or change dish cloths, tea towels and sponges regularly and let them dry before you use them again. Dirty, damp cloths are the perfect place for bacteria to breed. Cooking chicken thoroughly Cook chicken thoroughly until it is steaming hot in the middle. (Ideally 75°C with no pink parts visible). This will kill any harmful bacteria that may be present. 2