CHICKEN KEEPING QUALITY

• Make sure the chicken is fully cooked (internal temperature of deepest portion of meat 74°C [165°F]).
• Sell hot barbecued chicken hot from the spit or the warming cabinet (Minimum holding temperature 60°C [140°F]).
• Sell cold barbecued chicken cold from the refrigerator or cooler.
• Seal chicken in a foil bag.
• Refrigerate leftover cooked chicken. They may be sold as cold chicken the next day.
• Encourage customers to take chicken directly home.
• Provide instructions for home use:

1. Keep the chicken hot in an oven at a minimum of 60°C (140°F); OR
2. Remove the hot chicken from the bag and refrigerate, then reheat quickly to ensure chicken passes as quickly as possible through the danger zone e.g., 40°C-60°C). It is recommended that the internal temperature of the chicken reach 74°C (165°F).
3. Remove cold chicken from the bag and refrigerate until use.