Handle raw frozen chicken—including frozen meals, entrees, and appetizers—the same way you handle raw fresh chicken to prevent foodborne illness:
- Read the package and cooking instructions carefully.
- Follow cooking instructions exactly as written.
- Use a food thermometer to measure the internal temperature of meat can be used to ensure that it is cooked sufficiently to kill bacteria.
Ground beef should be cooked to an internal temperature of 160°F.
- Clean and disinfect any surfaces and utensils that touched the raw product.
- Wash your hands with soap and water after handling the raw product.
- CDC: Outbreaks of Salmonella Enteritidis Infections Linked to Raw, Frozen, Stuffed Chicken Entrees
- Don't Wash Your Chicken!
Washing chicken, even with a slow stream of water, can cause dangerous germs to splash from the raw meat onto other surfaces. These germs can then get onto other foods, like lettuce, that will not be cooked to kill germs before eating. Cooking meats to the recommended safe temperature will kill all germs present; meats do not need to be washed.