Chicken should be bought as fresh as possible, so check the ‘Use By’ date. This will appear on all packs bought in Supermarkets and most butchers will advise you on the use by date also.
The temperature of all fridges and chill storage cabinets should be between 0°C and 5°C degrees (ideally 4°C). To find out the exact temperature of the fridge, a non-mercury thermometer can be purchased from department stores and supermarkets. A mercury thermometer should not be used as it may break and contaminate the food. If the fridge is not at the correct temperature the thermostat inside the fridge can be used to reduce/increase temperature. Consult your manufacturer’s handbook for more information on this.
As soon as you get chicken home, place it in the refrigerator immediately, away from any cooked items you may have. Try not to let raw chicken sit at room temperature for more than 15 minutes. It is recommended all raw meat be stored at the bottom levels of the fridge, to ensure that it cannot drip down and cross- contaminate cooked meat and other foods.