Korean Chicken Food Safety
Chicken can carry Salmonella and Campylobacter. Sauces, smoke, colour, and crisp coating do not prove that the centre is safe.
Prevent cross-contamination
Keep raw chicken and its tools away from salads, cooked rice, pickled radish, sauces, and cooked food. Wash hands with soap and clean surfaces after contact.
Cook to a measured temperature
Health Canada lists 74°C for poultry pieces. Insert a clean thermometer into the thickest part without touching bone and check more than one piece.
Handle marinades safely
Refrigerate while marinating. Discard raw marinade or reserve a clean portion before adding chicken. Do not brush cooked food with a utensil used on raw poultry.
Control leftovers
Refrigerate within two hours, cool in shallow containers, and reheat leftovers to 74°C. When storage time or temperature is uncertain, discard the food.
Quick checklist
- Separate raw and ready-to-eat food
- Wash hands and tools
- Cook poultry pieces to 74°C
- Never reuse raw marinade directly
- Refrigerate leftovers promptly
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