How do you maintain food safety when you begin turning the chicken in the pan while it is raw?

Question

You touch the chicken with the turning fork and it's contaminated. Do you keep on using the same fork to turn the chicken until it is done. Won't the bacteria off the raw chicken be on the fork and you use that fork to remove the chicken from the pan? Isn't this how we all do it at home and the same thing at restaurants? I just wanted to know if that is a safe food practice. What do you think?

Answer 1

I keep a spray bottle with water/bleach-after using a utensil on uncooked meat I rinse it,put it in the sink and spray with bleach. When I need it again I rinse the bleach off and repeat the whole process. The spray also comes in handy for knives,cutting boards, pet dishes,etc.

Answer 2

When you are cooking chicken the bottom of the chicken had no bacteria left because it is already being cooked. Don't use a fork to turn, use a spatula...using a fork can cause juices to run out, thus, drying out your chicken...same thing with steaks.

Answer 3

Properly clean the fork before using to serve the fully cooked chicken, or let the fork end sit over the flame while the chicken is cooking so that the fork is sterialized. Or, use a clean utensal to serve the chicken when fully cooked.

Answer 4

It seems you answered your own question. It is diligence, yes clean,clean clean. I believe you are asking about cross contamination, using the same fork through out the cooking process. Just keep it clean and you won't have any worrys.

Answer 5

once you are cooking over 60 degrees celsius all bacteria germs, can not multiply and grow, they die. there optimum living temp and breeding temp is between 5 and 60 degrees, if you are keeping the fork in the pan no problems

Answer 6

if you keep the fork in the pan it will get hot enough to kill anything on it. salmonella lives at room temperature. it doesn't survive long in a hot pan. i would worry about eggs in a restaurant more.