Food Safety UK - Cross Contamination-Chicken Wings

Cross-contamination occurs when harmful bacteria are transferred from raw foods, like chicken wings, to ready-to-eat foods, surfaces, or utensils, potentially leading to foodborne illnesses. To minimize this risk, consider the following practices:

1. **Separate Raw and Ready-to-Eat Foods**: Always store raw chicken wings separately from ready-to-eat foods. In the refrigerator, place raw poultry in a sealed container on the bottom shelf to prevent juices from dripping onto other items.

2. **Use Dedicated Equipment**: Employ separate cutting boards and utensils for raw poultry and other foods. If using the same equipment, ensure thorough cleaning and disinfection between uses to prevent bacterial transfer.

3. **Avoid Washing Raw Chicken**: Refrain from washing raw chicken wings, as this can spread bacteria through splashing water onto surrounding surfaces. Proper cooking will eliminate harmful bacteria.

4. **Hand Hygiene**: Wash your hands thoroughly with soap and warm water before and after handling raw chicken. This practice prevents the spread of bacteria to other foods, utensils, or kitchen surfaces.

5. **Clean and Disinfect Surfaces**: After preparing raw chicken wings, clean and disinfect all surfaces, including countertops, cutting boards, and utensils, to eliminate any residual bacteria.

6. **Proper Cooking**: Ensure chicken wings are cooked thoroughly to an internal temperature of at least 75°C (167°F). Use a food thermometer to verify, as this temperature effectively kills harmful bacteria.

By adhering to these guidelines, you can significantly reduce the risk of cross-contamination and ensure the safe preparation of chicken wings.

For a visual demonstration on avoiding cross-contamination with chicken wings, you might find the following video helpful: