{"id":18597,"date":"2019-09-10T09:44:03","date_gmt":"2019-09-10T14:44:03","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18597"},"modified":"2019-09-10T09:44:03","modified_gmt":"2019-09-10T14:44:03","slug":"food-safety-for-national-chicken-month","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcourses.com\/blog\/articles\/food-safety-news\/food-safety-for-national-chicken-month\/","title":{"rendered":"Food Safety for National Chicken Month"},"content":{"rendered":"

Americans buy and consume more chicken than any other food. Chicken consumption per capita has increased nearly every year since the mid 1960\u2019s, while red meat consumption has steadily declined – according to the USDA and the National Chicken Council<\/a>.
\nChicken may be the most consumed protein, but it also causes the most cases of foodborne illnesses, according to the Centers for Disease Control and Prevention (CDC)<\/a>.
\nRaw chicken and poultry may contain harmful bacteria – such as salmonella, listeria, and campylobacter – and washing it does not remove the bacteria. This bacteria can also be spread to other items and food – if proper procedures are not followed.
\nThe only way to kill bacteria on chicken is by cooking it to a safe internal temperature – as measured by a food thermometer.
\nThus, it is very important to follow proper preparation and cooking procedures to ensure food safety when it comes to chicken and poultry.<\/p>\n

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National Chicken Month<\/h3>\n

The National Chicken Council (NCC)<\/a> is the national trade association representing chicken producers and processors, who raise and process 95 percent of the chicken in the United States.
\nThe NCC organized the major chicken producers in the U.S. to establish September as National Chicken Month and promote chicken sales. This typically once slow month for chicken sales, as the summer grilling slowed and kids go back-to-school, has turned into one of the year\u2019s best performing sales periods.
\nUse the hashtag #NationalChickenMonth – or follow the NCC on Twitter (@chickencouncil<\/a>) and Facebook (Chicken<\/a>). Their other website ChickenRoost.com<\/a> is the place for every recipe imaginable for chicken.
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Research: Many Do Not Follow Recommended Food Safety Practices<\/h3>\n

According to research from the University of California, Davis<\/a>, many consumers do not follow recommended food safety practices in preparing their own meals at home.
\nThe study analyzed video footage taken of 120 participants preparing a self-selected chicken dish and salad in their home kitchens.
\nThe participants were experienced in chicken preparation, with 85 percent serving chicken dishes in their home weekly, and 84 percent reporting being knowledgeable about food safety; 48 percent indicated they had received formal food safety training. Among the key findings:
\nCleanliness and Cross contamination concerns:<\/strong><\/p>\n