Storing Meat:
If there is any recommended storage information on the packaging, it is strongly advised to comply with it. Otherwise, in general, Poultry will last about 6-12 months if frozen below -18 degrees C. When purchasing meat, as with other products, ensure that the First-in-first-out (FIFO) method is applied to ensure proper circulation of items and to prevent older items from spoilage hence reducing wastage. If the poultry/meat is stored in a freezer, avoid excessive opening and closing of the freezer door as this will cause the temperature to fluctuate. Never leave meat and poultry at room temperature for more than 2 hours and place the meat in a container so that none of the juices contaminate other food items.

Handling:
Never place raw and cooked meats/poultry together or side by side as this will cause cross contamination. Use the right cutting board that is meant solely for raw meat when cutting/slicing etc. Never re-freeze thawed meat as this will mean that microbes have had a chance to multiply and refreezing and thawing again will hence cause even more microbes to grow.

Purchasing:
Ensure that the source of the chicken supplied to the establishment is a credible one. Employ suppliers which produce a Certificate of Assurance. Also, ensure that the poultry does not come from bird flu-stricken areas so as to eliminate the chance of purchasing an infected chicken. Upon receiving, ensure that the chicken/meat is at the appropriate temperature of below 4 degrees C. If it is not, reject it immediately.