Safe Handling Instructions Perdue's Value Added Chicken products are manufactured in USDA inspected facilities and from USDA inspected raw materials. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe-handling instructions. Keep refrigerated or frozen. Keep ready to cook poultry products separate from other foods. Fully cooked products will reduce the risk of cross contamination but will not eliminate the danger. Use cleaned and sanitized work areas, cutting boards, knives and utensils. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Take out of storage only as much product as you can prepare at one time. Thaw foods properly in a refrigerator at 41°F or lower, submerged under running potable water at 70°F or lower, in a microwave oven, or as part of a cooking procedure. Cook thoroughly. Poultry should be cooked to a minimum internal temperature of 165°F (74°C) for 15 seconds. Keep hot foods hot. Discard hot foods after four hours if they have not been held at or above 140°F. Refrigerate leftover foods immediately or discard. Cool hot cooked food from 140°F to 41°F within four hours. Or cool hot food from 140°F to 70°F within 2 hours and then to 41°F or lower in an addition four hours for a total cooling time of six hours. Congratulations! You have successfully completed Course 3!

 

Begin Course 4: Value Added Turkey