RETHINKING THE RINSE: WHY WASHING POULTRY ISN’T SO WISE
As November rolls around, we generally start to shift our focus to Thanksgiving and the busy holiday season. When I was in operations, our busiest day of the year was Thanksgiving, so it was generally all hands-on deck for our restaurant. This was also the one day of the year that we served turkey, outside of the sliced variety that we used on sandwiches and came in precooked. One question that always seemed to come up is if one should wash the raw turkey in the prep sink before seasoning it and placing it in the ovens to cook. Despite its historical prevalence, this age-old tradition comes with significant food safety risks and, in all actuality, yields little to no benefits. Although it may be more common in consumer kitchens than it is in most foodservice operations, it does warrant a discussion of why this is not a wise idea.
While the ritual of rinsing turkey may be a common practice for many, the practice has been frowned upon by health experts for many years. The United States Department of Agriculture and the Centers for Disease Control and Prevention, have actively discouraged the practice.
WASHING POULTRY IN THE SINK CAN CREATE A BREEDING GROUND FOR BACTERIA, TURNING THE VERY PLACE WHERE YOU PREPARE FOOD INTO A POTENTIAL HAZARD.
First and foremost, washing raw poultry in the sink doesn’t achieve the desired outcome that many might assume. Rinsing raw poultry does not effectively eliminate bacteria or pathogens that may be present on the surface of the meat. Just like a simple rinse of your hands has little to no effect on reduction of bacteria on your hands, the same is true with poultry. In fact, the splashing water can lead to the spreading of these microorganisms to nearby surfaces, exacerbating the risk of cross-contamination.
Raw poultry can harbor harmful bacteria such as Salmonella and Campylobacter. These pathogens are known to cause foodborne illnesses, leading to symptoms ranging from stomach cramps to more severe conditions that may require medical attention. Rather than relying on water to remove bacteria, the most effective way to ensure poultry is safe to consume is through properly cooking the poultry to 165˚F, as heat kills these harmful microorganisms.
Washing poultry in the sink can create a breeding ground for bacteria, turning the very place where you prepare food into a potential hazard. The combination of water, organic matter, and the porous nature of kitchen surfaces can foster the growth and spread of microorganisms, putting your business (or family) at risk every time you use the food preparation sink. Plus, in a busy foodservice kitchen, this risk is amplified by the fast-paced nature of commercial kitchens, where the swift movement from one task to another may lead to oversight and compromise food safety.
The age-old tradition of washing poultry in the sink is not only unnecessary but poses a considerable risk to your health. Instead of relying on water to eliminate bacteria, focus on proper cooking techniques and limiting cross contamination. Remember, when it comes to poultry, it’s better to be overly safe in the kitchen than sorry at the dinner table (or later). Risk Nothing.
A Little Poultry Safety Information
Chicken is the number one species of protein consumed by Americans – we eat about 80 pounds of it per year. Outbreaks of foodborne illness have long been associated with poultry and eggs usually by undercooking it or cross-contamination of other foods by raw poultry. Recent concerns about avian or bird flu put the direct focus on our fowl food with concerns about whether this awful disease can transfer from birds to humans.
The Basic Principles of Food Safety
Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the “big 3” factors that could cause food to become unsafe. Food must be kept out of harms way from human errors, but if you don’t train food workers what they are, they won’t know why these factors are so important to your operation. The basics can make us or break us in one or maybe two food handling mistakes.
Be Aware When You Prepare – Food Prep Tips
The subject of food preparation covers some very broad, basic principles within food safety, with many steps associated with “risk” in some recipes. Certainly, preparation steps are where the most mistakes have occurred if a foodborne illness should occur. Outbreaks usually happen when more than one mistake occurs during prep, but sometimes it only takes one. Cooking is the biggest risk for raw foods, but all foods become ready-to-eat foods at some point in final preparation steps and that’s where the most care is required.
Food Gloves & Latex Allergy Education
Politicians joke about the endless stretch of rubber chicken dinners they may consume in an election year. For people with a latex allergy, such a prospect may be no laughing matter. While latex serves as an effective barrier glove material and has the best fit because of its elasticity, the risks associated should not be ignored. The solution is not simple and many options are available for operators today. It should always be mentioned that handwashing (before putting on gloves) is always the primary barrier to contamination and gloves are considered a good secondary barrier.
