Growing up working in restaurant kitchens, one of the (many) unwritten laws was that as soon as raw chicken arrived, it was unpackaged, inspected and counted, rinsed, dried, trimmed as needed, repackaged according to dish, labeled, and tucked into the walk-in.
Finally, the sink, station, boards, knives, etc., were immediately scrubbed down with santizer and rinsed.
I’ve done this exact process with hundreds of thousands of pieces of chicken.
Apparently, at least according to the CDC, we were all doing it wrong…
“The logic behind washing your raw chicken is clear: You don’t want to get food poisoning. But washing your chicken before cooking it might do more harm than good. If you place your raw chicken in the sink to wash it, for example, bacteria that have contaminated the chicken could get transferred to the sink and any other utensils in the sink. If you then use one of those utensils, you could get food poisoning from the indirect contact you made with the raw chicken.”
“During washing, chicken juices can spread in the kitchen and contaminate other food, utensils, and countertops,” the CDC explains.
While I don’t necessesarily disagree with this statement, my concern is that one of the fundamental rules of kitchen safety is being ignored by simply making the prolem go away. When following proper kitchen procedure, the risk of cross-contamination is little to none, while working with unwashed raw chicken directly before cooking carries a far greater risk of it.
During cooking, when our attention is already often divided, does handling raw, unwashed chicken increases the risk of contamination knives, utensils, pan handles, container and lids, sink handles, etc., far more than at a dedicated food-washing station with our sole attention?
When working with raw meat, especially poultry, everything the meat or juices touch, including counter-tops and floors, needs to be cleaned with either a commercial santiizer or a bleach solution.
Is the CDC’s suggestion safer…or just easier?
Tell me what you think…