National Chicken Council - Food Safety Infographic

Additional measures ensure the chicks inherit the hens’ maternal antibodies, including the use of vaccines.

BEFORE THE EGG

Healthy breeder hens lead to healthy eggs and healthy chicks. Breeder hens are cared for by farmers and veterinarians who have undergone significant animal health, husbandry and welfare training.

See how farmers, veterinarians and processors keep food safety top of mind through every stage of a chicken's life.

The U.S. Chicken Industry’s Commitment to

Food Safety from Farm to Fork

Farmers and veterinarians maintain a strict, biosecure environment to protect the birds from diseases, predators and pests.

Comprehensive biosecurity measures aid in minimizing potential foodborne bacteria.

Farmers limit foot traffic on the farm and all visitors must wear personal protective equipment (PPE) to protect the birds.

In between flocks, farmers pile up and heat the litter, (known as "windrowing") to kill any harmful bacteria.

THE FARM

The corn and soybean meal that chickens eat is either heat-treated or chemically treated, killing any harmful bacteria.

Highly trained nutritionists and veterinarians tailor diets to each stage of the chicken’s life.

THE FEED MILL

All chicken produced in the U.S. is closely monitored and 100% inspected by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Federal inspectors and company personnel are present at all times during processing to help ensure every chicken product is safe, wholesome and correctly labeled and packaged.

The industry ensures compliance with all FSIS regulations by:

If needed, the U.S. chicken industry has robust trace-back and trace-forward capabilities that help ensure products are identified and promptly removed from the marketplace.

PROCESSING & TRANSPORTATION

Food Safety: On the Road

Before loading chicken products, truck trailers are inspected for proper cooling and cleaning.

More to Packaging than Meets the Eye

Did you know FSIS agents inspect the wrapped chicken products again, some of which are sent through a "blast freezer" to extend shelf life?

Cleaning the chicken with organic rinses to reduce potential foodborne pathogens.

Using metal detectors and x-rays so no foreign object enters a product or package.

Conducting microbiological tests to ensure products meet strict USDA standards.

What about

The Prevalence of in Raw Chicken is at All-Time Lows

According to the latest USDA data available,

more than 97% of whole chickens tested negative for

Keeping the meat at the proper cool temperature to prevent bacterial growth.

Products then might pass through a metal detector for one final check to confirm everything is, well, chicken.

as did more than 93% of chicken parts.

To learn more about the U.S. chicken industry’s commitment to food safety from farm to fork, visit:

Clean

• Wash hands before handling food and between handling different food items.

• Also wash kitchen work surfaces, cutting boards and utensils thoroughly with soap and hot water immediately after they have been in contact with raw meat.

Separate

• Separate raw poultry from other foods in your grocery shopping cart, grocery bags, refrigerator and kitchen.

• Do not rinse raw poultry in your sink—it can spread bacteria from raw juices around your sink, countertops or onto ready-to-eat foods.

Cook

• Bacteria in raw meat and poultry can ONLY be killed when cooked to a safe internal temperature.

• Always cook poultry to at least 165°F internal temperature as measured with a food thermometer, since the color of cooked chicken is not a sure sign of its safety.

Chill

• Set refrigerators at 40°F or below.

• Thaw frozen poultry in the refrigerator—not on the countertop or in cold water.

• Refrigerate leftovers no more than 2 hours after cooking and eat within 2 to 3 days.

4 simple words—clean, separate, cook and chill—can serve as reminders to reduce the risk of foodborne illness at home.

FOOD SAFETY AT HOME

There are steps you can take to ensure food safety at the grocery store, too.

THE GROCERY STORE

Shop for poultry products last.

Put raw chicken packages in a plastic bag provided by the store, and keep raw products in their own separate grocery bag.

Transport chicken in an insulated grocery bag and then refrigerate promptly at home.

Salmonella?

chickencheck.in/faq/food-safety/

Strict sanitation and biosecurity measures help ensure a safe and clean environment.

Chicks are vaccinated to start off healthy.

THE HATCHERY

Test

Detect

Cool

Clean

Salmonella,

What if there's a problem?

SOURCE: USDA FSIS

Salmonella