Proper Handling of Chicken Products

At OK Foods, we are committed to your safety.  All our products are inspected to ensure they meet or exceed USDA safety guidelines.  However, proper handling of chicken before, during and after cooking for consumption is just as important for your safety.  Always adhere to the cooking and proper handling instructions on the package or label of our products.  Here are some basic steps you should follow when preparing our products.

The safest way to thaw chicken is in the refrigerator.  As a general rule, allow 5 hours per pound of chicken to be thawed.  Chicken should never be thawed at room temperature.  For quicker thawing, it can be defrosted in the microwave using the manufacturer’s instructions or in sealed, airtight bag placed in cold water that is replaced every half hour.

 

Avian Influenza, commonly referred to as Bird Flu, is a respiratory disease caused by viruses that occur naturally among birds.  There are 15 different strains and most are considered mild.  The strain that has recently been in the news is known as H5N1, a more serious form classified as Highly Pathogenic for its high mortality rates in poultry flocks.

 

Biosecurity is given an utmost priority at OK Foods.  All of our flocks are tested for avian influenza and every precaution is taken to ensure the health of our flocks, employees, contract growers and customers.

 

It is important to understand that you can not get avian influenza by eating properly handled and cooked chicken.  Avian influenza is caused by a virus.  Like all microorganisms, it is killed by the heat of normal cooking.  Washing the hands after handling raw poultry is always a good precaution, but there is no danger of getting avian influenza from normally and properly cooked poultry.  The normal precautions for handling and cooking poultry are printed on the package.