Handling raw chicken safely is crucial to prevent foodborne illnesses such as salmonella and campylobacter infections. These bacteria can cause severe health issues if proper cooking and hygiene practices are not followed. First, always store raw chicken separately from other foods in the refrigerator to avoid cross-contamination. Use sealed containers or plastic bags and place them on the lowest shelf. When preparing chicken, wash your hands thoroughly with soap before and after handling raw meat. Use separate cutting boards and utensils for raw chicken and other ingredients. Cooking chicken to the right internal temperature is vital. The USDA recommends cooking chicken to an internal temperature of 165°F (74°C) to kill harmful bacteria. Use a reliable meat thermometer to check the temperature at the thickest part of the chicken. Avoid washing raw chicken under running water as it can spread bacteria via splashes. Additionally, properly clean and disinfect all surfaces and tools that come into contact with raw chicken immediately after use. By following these steps, you can confidently say goodbye to raw chicken risks and prepare safe, tasty meals.