What Should a Food Worker Do After Cutting Raw Chicken? Complete Safety Guide

Handling raw chicken safely is super important in any kitchen setting. As someone who’s worked in restaurants for years, I’ve seen how quickly cross-contamination can happen if proper procedures aren’t followed When a food worker has finished cutting raw chicken, there are several critical steps they must take to prevent foodborne illness Let’s dive into the essential safety measures every food handler needs to know.

The Immediate Steps After Handling Raw Chicken

When you’ve just finished cutting raw chicken time is of the essence. Bacteria like Salmonella and Campylobacter can transfer quickly to other surfaces so here’s what you gotta do right away

1. Properly Clean and Sanitize Utensils

The knives and cutting boards used for raw chicken are now contaminated and require thorough cleaning Here’s the proper procedure

• Rinse utensils with hot water to remove visible debris
• Wash thoroughly with hot, soapy water
• Rinse again to remove soap residue
• Sanitize using a food-safe sanitizer or mild bleach solution (1 tablespoon of bleach per gallon of water)
• Allow utensils to air dry completely before using again

Using separate color-coded cutting boards for raw meats and other foods is a smart practice many professional kitchens follow. Red boards are typically reserved for raw meat, while green boards might be used for vegetables.

2. Handwashing Protocol

This is perhaps the most critical step, yet I see many people skip it or do it improperly. After handling raw chicken, you must:

• Wash hands with warm water and soap for at least 20 seconds
• Pay special attention to areas between fingers, under nails, and up to the wrists
• Rinse thoroughly
• Dry hands with disposable paper towels, not cloth towels that can harbor bacteria

Remember, just rinsing your hands with water isn’t enough! The soap and friction of proper handwashing are essential for removing bacteria.

3. Clean All Contact Surfaces

Any surface that might have come into contact with raw chicken or its juices needs immediate attention:

• Countertops
• Sink handles
• Refrigerator handles
• Equipment controls
• Container exteriors

Wipe these surfaces with hot, soapy water followed by a sanitizing solution. Don’t forget areas you might have touched with contaminated hands!

Preventing Cross-Contamination

Cross-contamination happens when bacteria from raw chicken spreads to other foods or surfaces. Here’s how to prevent it:

Safe Transportation of Raw Chicken

When moving from the cutting area to the cooking area:

• Use dedicated containers for raw chicken
• Never place raw chicken above ready-to-eat foods in transport
• Keep raw chicken contained to prevent drips or spills
• Consider using tongs or utensils specifically for handling raw chicken

Glove Management

If you wear gloves while handling raw chicken:

• Remove gloves immediately after finishing the task
• Dispose of gloves properly
• Wash hands thoroughly before putting on new gloves
• Never touch other surfaces or foods with gloves used for raw chicken

I once saw a new employee touch raw chicken, then adjust the thermostat and grab some spices with the same gloves. This is exactly what NOT to do!

Proper Storage Practices

After cutting raw chicken, any leftover portions need to be stored safely:

• Place in leak-proof containers to prevent drips
• Store on the bottom shelf of the refrigerator
• Keep raw chicken separate from ready-to-eat foods
• Use within 1-2 days or freeze for later use
• Label with date to ensure proper rotation

Cooking Temperature Requirements

While not directly related to the cutting process, it’s important to remember that chicken must be cooked to the proper temperature to kill harmful bacteria:

• Cook chicken to an internal temperature of 165°F (74°C)
• Use a food thermometer to verify temperature
• Check the temperature in the thickest part of the meat
• Allow the thermometer to stabilize for an accurate reading

Common Mistakes to Avoid

We’re all human, and mistakes happen. But when it comes to food safety, mistakes can make people sick. Here are some common errors I’ve witnessed:

1. Washing raw chicken – This actually spreads bacteria through water splatter. Don’t do it!
2. Using the same cutting board for raw chicken and vegetables without cleaning between uses
3. Wiping hands on aprons or towels instead of proper handwashing
4. Touching face, phone, or other surfaces after handling raw chicken without washing hands
5. Rushing through cleaning procedures when busy

Real-World Scenario

Let me share a real scenario: A food worker has just finished cutting raw chicken for a busy dinner service. Here’s the proper sequence they should follow:

1. Set the knife aside in a designated “dirty” area
2. Remove gloves if wearing them
3. Wash hands thoroughly with soap and warm water
4. Clean and sanitize the cutting board and knife
5. Sanitize any surfaces that may have been contaminated
6. Wash hands again
7. Put on fresh gloves if needed for the next task
8. Use clean utensils for handling other foods

Training and Certification

Most food service establishments require food handler training and certification. These programs cover:

• Proper handwashing techniques
• Cross-contamination prevention
• Time and temperature control
• Cleaning and sanitizing procedures
• Personal hygiene

If you’re working with food, especially raw meats, getting proper certification isn’t just about following rules—it’s about protecting your customers from potentially serious illness.

FAQ About Handling Raw Chicken

Can I use the same cutting board for other foods after cutting chicken?

No, not without properly cleaning and sanitizing it first. It’s best to have separate cutting boards for raw meats and other foods.

How long should I wash my hands after handling raw chicken?

At least 20 seconds with soap and warm water. This is about the time it takes to sing “Happy Birthday” twice.

What sanitizing solution should I use?

A commercial food-safe sanitizer or a solution of 1 tablespoon of unscented chlorine bleach per gallon of water works well.

Should I wash raw chicken before cutting it?

No! Washing raw chicken can spread bacteria through water splashes. The cooking process will kill bacteria if done properly.

How do I clean my sink after handling raw chicken?

Clean with hot, soapy water, then sanitize with a bleach solution or commercial sanitizer. Don’t forget to clean the faucet handles too!

Importance of Consistent Safety Practices

Consistency is key when it comes to food safety. One slip-up can lead to foodborne illness. In my years working in kitchens, I’ve seen how easy it is to get complacent, especially during busy service times. But I’ve also seen the devastating effects when someone cuts corners.

Food safety isn’t just about following rules—it’s about protecting people. Every time you handle raw chicken, remember that proper procedures could be preventing someone from getting seriously ill.

Final Thoughts

When a food worker has finished cutting raw chicken, they’re at a critical juncture for food safety. The steps they take next—cleaning utensils, washing hands, sanitizing surfaces—are essential barriers against foodborne illness.

We all share responsibility for food safety, whether we’re professional chefs or home cooks. By following these guidelines consistently, we create safer kitchens and protect the people we feed.

Remember: Clean, Separate, Cook, and Chill—these four simple words summarize the core principles of food safety that apply whenever you’re handling raw chicken or other potentially hazardous foods.

So next time you finish cutting raw chicken, take a moment to ensure you’re following all the necessary safety steps. Your diligence matters more than you might think!