The USDA and CDC have long advised against washing chicken for food safety reasons. Still, a number of restaurant chefs disagree and wash poultry not necessarily with the intent of killing germs – which only cooking will achieve – but to remove any grit or sodium on the outside of the poultry and to help make its surface easier for spices and other seasonings to adhere. You do not need to wash poultry before cooking – in fact, any splashes generated by washing can contaminate nearby surfaces and utensils with dangerous bacteria for months. But if you feel you must rinse the outside of poultry to clean its outer surfaces, Argyris Magoulas, a USDA technical information specialist, told Today.com that it is okay to soak poultry in water, taking extra caution that juices don’t splash, and leaving it in the refrigerator for no more than two hours before cooking.
Chicken causes more foodborne illness than any other food, according to the U.S. Centers for Disease Control and Prevention. To safeguard your operation, make sure your kitchen team washes their hands for 20 seconds with soap and water (and then dries them with a clean towel) before handling chicken – and repeats this as soon as possible after handling raw proteins thereafter. Prepare other raw foods first and remove them from the prep area to avoid cross-contamination. Never wash the chicken as doing so can transfer dangerous bacteria onto your sink and around your kitchen. Cutting boards and utensils used for chicken should be kept apart from those used for other foods. Cook poultry to 165 degrees and use a food thermometer to make sure it has reached the right temperature.