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• The food safety standards aim to lower the incidence of foodborne illness. “Food Safety Act of 2013” shall be the framework for implementing the farm to work food safety regulatory system that ensures a high level of food safety. This take an obligation to produce food that is safe and suitable to eat for food handlers. 
• Proper storing of poultry and game bird dishes according to standards is truly a necessity to reduce consumption of whether it is cooked or uncooked or an excess poultry and game bird dishes. Careful handling and saving of poultry and other game bird dishes according to a standard requires a crafty decision to make or else possible spoilage is significant. 
• Poultry may be frozen whole, in halves, cut into pieces, or parts after they are dressed. Parts can be packed separately, ready to cook, or for easy meal preparation and thawing 
• Poultry spoils very quickly unless it is properly handled and stored. After being brought home from the market, it should be unwrapped as quickly as possible and wiped off with a damp cloth. Then it should be lightly covered with waxed paper, placed in shallow utensils, and stored in a cold part of the refrigerator near the freezing unit or ice. Cooked poultry should be cooled as quickly as possible, covered to prevent drying and refrigerated. Removing the bones saves space. Frozen poultry must be kept in the freezing unit until it is thawed for cooking. 
• Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen. Fortunately, it is easy to avoid getting sick from chicken and poultry, if you follow safe food handling practices. 
• To prepare poultry properly for freezing, it should be wrapped tightly in a moisture-vapor proof film, foil or paper and then frozen at -180C (00F) or lower. Although there are no abrupt changes in quality during the first few months of poultry storage, it has always been a good practice to use these chickens first which have been in storage longest and those with torn wrapper. 
• Basic Standard for Handling Food Safely 

  Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You cannot see, smell, or taste harmful bacteria that may cause illness. Follow the four steps of the Food Safe Families campaign to keep our food safe: 

  •Clean - Wash hands and surfaces•Separate - Don't cross-contaminate.

  •Cook - Cook to the right temperature.•Chill - Refrigerate promptly
• Shopping 

  • •Purchase refrigerated or frozen items after selecting your non-perishables.
  • •Packages of chicken should feel cold to the touch and should be among thelast items you select before checking out.
  • •Never choose meat or poultry in packaging that is torn or leaking.
  • •Do not buy food past "Sell-By," "Use-By," or other expiration dates.
• Storage PT1

  • •Always refrigerate perishable food within 2 hours—1 hour when thetemperature is above 90 °F (32.2 ºC).
  • •Check the temperature of your refrigerator and freezer with an appliancethermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and thefreezer at 0 °F (-17.7 ºC) or below.
  • •Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2days: other beef, veal, lamb, or pork, within 3 to 5 days. 
• Storage PT2

  • •Perishable food such as meat and poultry should be wrapped securely tomaintain quality and to prevent meat from getting onto juices other food.
  • •To maintain quality when freezing meat and poultry in its original package,wrap the package again with foil or plastic wrap that is recommended for thefreezer.
  • •Rinsing poultry before cooking is no longer recommended. Rinsing poultryspreads tiny droplets of contamination around the sink and kitchen area. Anybacteria present on the poultry will be effectively destroyed in the cookingprocess. 
• Preparation

  • •Always wash hands with warm water and soap for 20 seconds before and afterhandling food.
  • •Do not cross-contaminate. Keep raw meat, poultry, fish, and their juices awayfrom other food. After cutting raw meats, wash cutting board, utensils, andcountertops with hot, soapy water.
  • •Cutting boards, utensils, and countertops can be sanitized by using a solutionof 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
  • •Marinate meat and poultry in a covered dish in the refrigerator.
• Thawing

  • •Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawingmeat and poultry juices do not drip onto other food.
  • •Cold Water: For faster thawing, place food in a leak-proof plastic bag.Submerge in cold tap water. Change the water every 30 minutes. Cookimmediately after thawing.
  • •Microwave: Cook meat and poultry immediately after microwave thawing.
• Cooking

  • •Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measuredwith a food thermometer. 
• Serving 

  • Hot food should be held at 140*F(60*C) or warmer
  • Cold food should be held at 40 °F (4.4 ºC) or colder.
  • When serving food at a buffet, keep food hot with chafing dishes, slow cookers,and warming trays. Keep food cold by nesting dishes in bowls of ice or usesmall serving trays and replace them often.
  • Perishable food should not be left out more than 2 hours at roomtemperature—1 hour when the temperature is above 90 °F (32.2 ºC). 
• Leftovers

  • •Discard any food left out at room temperature for more than 2 hours.1 hourif the temperature was above 90 °F (32.2 ºC). Place food into shallowcontainers and immediately put in the refrigerator or freezer for rapid cooling.
  • •Use cooked leftovers within 4 days. Reheat leftovers to 165 °F (73.9 °C).
• Refreezing

  • •Meat and poultry defrosted in the refrigerator may be refrozen before or aftercooking. If thawed by other methods, cook before refreezing