• Chill chicken to 40 F or less.
• Clean hands and utensils.
• Cook chicken to the recommended temperatures, 170 F for white meat and 180 F for dark meat and whole birds.

In addition to the 3 C's for Cooking Smart, remember the following food handling guidelines when you're entertaining during the holidays and all year round:

Keep It Cool

Keep your freezer set at 0 F. Your refrigerator temperature should be kept at 36-40¡F; use a thermometer to ensure it remains at the proper temperature.

Thaw frozen chicken and other meats on the lowest shelf of the refrigerator (to avoid drips) or under running cold water in the sink.

Allow a day or more for large items to thaw.

Clean It Right

• Use only non-porous cutting boards when preparing meat and poultry.
• Handle uncooked poultry separately from other foods and wash your hands with hot, soapy water before preparing foods.
• Use paper towels to clean kitchen preparation surfaces instead of cloth. You can then throw the soiled paper towels away.
• Bring sauces, soups and gravy to a boil when reheating.

Serving It Smart

• Use a meat thermometer to ensure accurate internal temperature of chicken and meat. Remember that covered foods take longer to cook in the oven.
• The temperature range between 40 F and 140 F is considered to be the zone where food spoilage is likely to occur.
• Food should only be kept in this temperature range for two hours; foods held more than two hours in this range should be discarded.
• Refrigerate leftover food to keep it fresh for the next serving time.