Fresh Poultry

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Fresh poultry is extremely perishable. It should arrive well chilled, ideally at 32°F (0°C), and kept well chilled until used.
  2. Ideally, use poultry within 24 hours of receiving. Never hold it for more than 4 days.
  3. Poultry often carries salmonella bacteria. Wash all equipment and cutting surfaces after handling poultry to avoid contamination of other foods.