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Food Storage - Poultry

• Poultry may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag.
• Place in a refrigerator that maintains 40°F, and use within 1 or 2 days, or freeze at 0°F.
• Never defrost poultry on the counter. It is best to thaw in the refrigerator, in running cold water, or in the microwave.
• Poultry defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.
• Cook to a safe minimum internal temperature of 165 °F
• Never brown or partially cook poultry to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed.