--- title: Poultry Safety Guidelines Every Food Business Must Follow description: Safe poultry handling protects your customers and business. Learn essential food safety procedures for storing, preparing, defrosting and cooking poultry. image: https://blog.foodsafety.com.au/hubfs/Depositphotos_327418082_XL%20(1).jpg --- # Safe Poultry Handling Procedures For Food Businesses Safe poultry handling protects your customers and business. Learn essential food safety procedures for storing, preparing, defrosting and cooking poultry. [![Food Safety Supervisor Course](https://blog.foodsafety.com.au/hubfs/afs/home/AFS%20Sidebar.webp) ](https://www.foodsafety.com.au/courses/food-safety-supervisor?utm_campaign=28973228-AFS%20Blog%20Sidebar%20CTA&utm_source=hubspot&utm_medium=sidebarCTA) [![Food Safety Supervisor Course](https://blog.foodsafety.com.au/hubfs/afs/home/AFS%20Sidebar.webp) ](https://www.foodsafety.com.au/courses/food-safety-supervisor?utm_campaign=28973228-AFS%20Blog%20Sidebar%20CTA&utm_source=hubspot&utm_medium=sidebarCTA) [![Food Safety Supervisor Course](https://blog.foodsafety.com.au/hubfs/afs/home/AFS-mobile.webp) ](https://www.foodsafety.com.au/courses/food-safety-supervisor?utm_campaign=28973228-AFS%20Blog%20Sidebar%20CTA&utm_source=hubspot&utm_medium=sidebarCTA) ![Safe Poultry Handling Procedures](https://blog.foodsafety.com.au/hs-fs/hubfs/Depositphotos_327418082_XL%20(1).jpg?width=820&height=462&name=Depositphotos_327418082_XL%20(1).jpg) December 18, 2025 In the food service industry, poultry is one of the most frequently served, and most potentially hazardous, proteins. Raw or undercooked poultry can carry pathogens like **Salmonella **and **Campylobacter**, both of which can lead to serious food-borne illness. That’s why following strict safe poultry handling procedures is critical. Whether you're running a restaurant kitchen or managing a grocery meat department, knowing how to handle, store and cook poultry properly protects both your customers and your business. ## Why safe poultry handling procedures are critical in food service Poultry is a **high-risk food** that must be handled with care at every stage of preparation. Improper defrosting, storage or cooking can allow harmful bacteria to grow and spread, especially if safe temperatures are not maintained. Health authorities across Australia set clear [**food safety standards**](https://www.foodstandards.gov.au/food-standards-code) for poultry. Food businesses that fail to follow these food safety standards face penalties, reputational damage and, most importantly, the risk of making people sick. Following proper poultry safety handling procedures is not just about compliance - it's about protecting public health and maintaining consumer trust. ## What to look for when purchasing poultry products Poultry should only be purchased from suppliers approved by your local health authority. Whether you're receiving chicken, turkey or duck, the product must arrive either refrigerated or frozen, and in excellent condition. ### Acceptable delivery temperatures: - **Refrigerated raw poultry**: 4°C or below - **Frozen poultry**: -18°C or below ### Reasons to reject poultry deliveries: - Temperature is above safe levels - Flesh is soft, sticky or discoloured - especially around wings and joints - Packaging has tears or damage - Off or abnormal odours are present - Missing or incorrect grading (as required in your jurisdiction) - Visible signs of leaking through packaging Rejecting compromised poultry is one of the most important food safety procedures you can implement to prevent contamination from entering your kitchen. ## How to store and prepare poultry safely Safe storage starts with the right temperatures: - **Refrigerated raw poultry**: 4°C or below - **Frozen poultry**: -18°C or below Wrap poultry in airtight packaging and always store it on the **bottom shelf** of the fridge, away from pre-cooked or ready-to-eat foods. This prevents juices from dripping and causing **cross-contamination**. Fresh poultry should be used within **1 to 2 days** of refrigeration. When preparing poultry: - Use batch preparation - only take out what you need at the time - Avoid preparing poultry near fresh produce - If the same area must be used, prepare produce first, then clean and sanitise all surfaces and tools before handling poultry These practices align with national guidelines for safe poultry storage and reduce the risk of cross-contamination. ## Best practices for defrosting poultry safely Defrosting poultry, especially whole birds like turkeys, requires advanced planning. The safest method is to defrost poultry in the refrigerator, on the bottom shelf in a container to catch any drips.  **Tip: **Allow 24 hours for every 2.5 kg of poultry. Do not defrost at room temperature. Improper defrosting is one of the most common poultry safety mistakes - and one of the most preventable. ## Safe cooking temperatures for poultry Cooking poultry to the right internal temperature is essential to kill dangerous bacteria. Undercooked poultry is one of the leading causes of food-borne illness in Australia. Use a **probe thermometer** and check at the thickest part of the meat. For whole birds, this means under the drumstick. The recommended safe internal temperature for poultry is **75°C or above**. **Tip:** Download, print and display the [**CIFS Safe Minimum Cooking Temperature Chart**](https://resources.foodsafety.com.au/posters-prints/safe-minimum-cooking-temperature-chart) in your kitchen area to remind employees of the correct temperatures for each food type. ### Stuffing safety tip: Never cook stuffing inside the bird. Stuffing can act as an insulator and prevent the poultry from reaching the correct internal temperature. Cook stuffing separately for safety. These safe poultry cooking temperatures help ensure food is safe for service in accordance with Australian regulations. ## Why proper training makes all the difference Even the most detailed poultry safety handling procedures only work if your staff understand and follow them. That’s why food safety training is so essential in the food service industry. With the right certification, your team learns how to: - Safely inspect and receive poultry deliveries - Store poultry to prevent cross-contamination - Defrost poultry without increasing risk of food-borne illness - Cook poultry to correct internal temperatures Training helps reduce risks, builds customer confidence and ensures compliance with the [**Food Standards Code**](https://www.foodstandards.gov.au/food-standards-code). ## Supporting safe poultry handling in every kitchen Safe poultry handling is not optional - it is essential. Whether it is [**accepting a delivery**](https://resources.foodsafety.com.au/fact-sheets/guide-receiving-deliveries-safely), storing chicken overnight or preparing a whole bird for service, your establishment must follow proper procedures to keep customers safe. The [**Australian Institute of Food Safety (AIFS)**](https://www.foodsafety.com.au/) empowers food businesses to build strong food safety cultures through [**nationally recognised training**](https://www.foodsafety.com.au/courses) that supports the safe management of high-risk foods such as poultry. [![AFS-FSS-Blog CTA.png](https://no-cache.hubspot.com/cta/default/21498581/interactive-198888773929.png) ](https://blog.foodsafety.com.au/hs/cta/wi/redirect?encryptedPayload=AVxigLJuY08hq6gbVu8%2FR3uLIei0EecxHmymW2uJgVDe6wHNQH9qNyRbNH0uyEoKsMrnNguP8SMpimuh%2Bo1607Gw1bBVF7NsxZcNdsAmLxWwizImkvkulI4S1H%2FVfkj7cR7gyGVfOf6JndACT%2FOncckHEK0CyPv3Z%2BgzUBls4VOA5I1CoMtGxLPBZiHMqvWEeC1c86ledoHuc08Yqs1YEJhc8A%3D%3D&webInteractiveContentId=198888773929&portalId=21498581) --- ## Frequently Asked Questions   ### Q. What temperature should poultry be stored at? A. Refrigerated poultry must be kept at **4°C or below**, and frozen meat at **-18°C or below**. ### Q. Is a food thermometer needed when cooking poultry? A. **Yes.** Colour is not a reliable indicator of doneness. Only a thermometer confirms the correct internal temperature has been reached. ### Q. What are the dangers of cross-contamination with raw chicken? A. 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