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.
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 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.
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.
Rejecting compromised poultry is one of the most important food safety procedures you can implement to prevent contamination from entering your kitchen.
Safe storage starts with the right temperatures:
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:
These practices align with national guidelines for safe poultry storage and reduce the risk of cross-contamination.
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.
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 in your kitchen area to remind employees of the correct temperatures for each food type.
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.
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:
Training helps reduce risks, builds customer confidence and ensures compliance with the Food Standards Code.
Safe poultry handling is not optional - it is essential. Whether it is accepting a delivery, 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) empowers food businesses to build strong food safety cultures through nationally recognised training that supports the safe management of high-risk foods such as poultry.
A. Refrigerated poultry must be kept at 4°C or below, and frozen meat at -18°C or below.
A. Yes. Colour is not a reliable indicator of doneness. Only a thermometer confirms the correct internal temperature has been reached.
A. Bacteria from raw meat can transfer to ready-to-eat foods, increasing the risk of food-borne illness.