COOK
Always cook poultry well, never medium or rare. When poultry is cooked properly, all the juices from the poultry are clear, not pink, and the poultry reaches an internal temperature of at least 74oC (as measured from the thickest part of the breast or the innermost part of the thigh). The use of a meat thermometer is recommended.
To test whether the poultry is cooked without the use of a meat thermometer, skewer the thickest part of the thigh and observe the colour of the juices. Do not eat any poultry that is rare or has any pink juices.
It is a good idea to pre-cook bone-in poultry before barbecuing.
Once cooked, don't leave poultry out at room temperatures or leave in an unheated oven for more than one hour. Poultry should be kept hot (above 60oC) or cold (below 4oC). Place leftovers in the refrigerator after steam has evaporated (no longer than one and a half hours). To cool large quantities, divide into smaller portions and refrigerate.
Re-heat leftovers to at least 70oC for a minimum of two minutes, and do not reheat more than once. If re-heating in the microwave, turn or stir the chicken regularly to ensure the re-heating is even. Cover dishes to retain as much moisture as possible and to assist in re-heating the food all the way through. Do not re-heat poultry more than once.
