Washing raw chicken is a common practice in many kitchens, but food safety experts, including the USDA and CDC, strongly advise against it. When you rinse raw chicken under running water, the water can splash and spread bacteria such as Salmonella and Campylobacter onto kitchen surfaces, utensils, and other foods, increasing the risk of cross-contamination. Instead of washing, the safest method to eliminate harmful bacteria is to cook chicken to the proper internal temperature of 165°F (75°C). This kills any pathogens present and ensures the meat is safe to eat. To further reduce the risk of contamination, always handle raw chicken with clean hands and use separate cutting boards and utensils for raw meat and other ingredients. After preparation, thoroughly clean and sanitize all surfaces and tools that have come into contact with raw chicken. Avoiding washing raw chicken not only protects your health but also helps maintain a safer kitchen environment. Being mindful of proper chicken handling techniques is essential for preventing foodborne illnesses and ensuring your meals are both delicious and safe.