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Campaigns | Food safety

Make chicken safe media image 386593

Mission statement

People are being sold chickens with potentially lethal levels of bacteria. Alongside our 34,000 supporters, we called for supermarkets to tackle the bug, with 8 out of 10 producing farm-to-fork action plans. The FSA and Government must now ensure all supermarkets make chicken safe.

How the supermarkets compare

Latest update

Protecting yourself from food poisoning

Chicken is safe if handled and cooked correctly. Tips to protect yourself from food poisoning at home:

Packaging 

Make sure chicken is properly wrapped and in leak-proof packaging so that meat and juices don’t come into contact with any other foods or work surfaces, and wash your hands after handling.

Refrigeration 

Refrigerate (at or below 5ºC) raw chicken. Bacteria multiply faster at room temperature. Listeria can also multiply at refrigeration temperatures so it’s important to stick to the use-by date.

Washing 

Don’t wash raw chicken, as you could splash the bacteria onto the sink, worktops or nearby dishes, increasing cross-contamination.

Storage 

Store raw meat in a sealed container at the bottom of your fridge. Keep it separate from ready-to-eat foods such as ham and salad. As these don’t need cooking, any bacteria transferred to them won’t be killed.

Preparation 

Use different chopping boards and knives for preparing raw meat to other foods, and wash your hands with soap and warm water after handling.

Cooking 

It’s vital you cook chicken thoroughly – the inside must be piping hot with no pink bits, and juices must run clear. Cooking at temperatures above 70ºC (165ºF) will kill bacteria.

Take action

Our campaign to make chicken safe is now closed

35,657
petition signatures
Help us reach 40,000

Recent Supporters

  • Aidan 3 months ago