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.