Fresh Chicken Safe Handling Ensuring product quality and safety begins the moment our product arrives. Always keep the following in mind when handling our fresh chicken products. Receiving—To ensure the quality and shelf life, product temperature should be checked upon arrival. Place the sensor point of the thermometer adjacent to the CVP bag and fold the contents of the bag tightly around the probe or place between two CVP bags ensuring product to product contact around the probe, and hold until a stable reading occurs. If using an infrared thermometer, be sure the CVP bag is flat against the meat and the sensor is flush with the surface to be checked. Probe thermometers should be calibrated to 32° plus or minus 1°F no less than weekly and preferably daily using water and ice slush. For infrared thermometers, follow manufacturer's instructions.   Transfer Product to Cooler—Temperature can rise when the product is mishandled or sits on the dock out of refrigeration so it's important to move newly arrived product immediately into the cooler. For optimum product shelf life and freshness, the cooler temperature should be maintained at 28-36°F.   Storing/Shelf Life—Packed and delivered in our highly sophisticated packaging, Perdue® R.P.C.® offers an unequaled 18 day shelf life from date of pack (We guarantee a minimum of 12 days upon delivery to distributor). Once a bag has been opened, product should be used the same day or refrigerated at 28-36°F and used within 24 hours. The graph below can be used as a guide to calculate shelf life in the event of temperature variation from the 28-36°F requirement. (For example, if you maintain your cooler at 38°, subtract 2 days from the "use fresh by" date on the label and use this as your new "use fresh by" date.)   Product Rotation Our label clearly indicates "use by" dating, highlighting the last date recommended for use. The "use by" date will help you rotate product correctly, ensuring current inventory is used FIRST, prior to newly arriving product. Summary of Safe Handling Instructions >