Washing of hands with soap under running water.

Clean up spills
Clean up spills with hot soapy water.
Hand Washing Procedure

  1. Get hands and arms wet under running water as hot as you can comfortably stand.
  2. enough soap to build a good lather.
  3. Scrub hands and arms vigorously for 10-15 seconds.
  4. Rinse hands and arms with running water.
  5. Dry hands and arms with a single-use paper towel.

Calculate prepare time
As a general rule, calculate backwards from the time it takes to thaw and marinate your meats properly, as well as preheating the oven of grill, and add cooking time to arrive within 10 minutes of when you want to serve your dinner. Example: I want to serve dinner at 10 p.m., and cooking will take 50 minutes. I want to marinate my entree for 30 minutes after it thaws for 14 hours. Thawing, then, should start (if not done overnight) no later than 6 a.m. that morning.

Covering meat
Meat should be covered with plastic wrap of placed in a leak-proof bag in a large bowl or pan on the lowest shelf to prevent it from dripping on prepared foods.

Fully cooked frozen products
Do not thaw fully cooked frozen products. Instead, cook product from a frozen state. Follow the cooking instructions.

Microwave defrost times
Microwave ovens vary. Defrosting times are approximate. Some microwaves may thaw foods faster than others. Follow your microwave manual’s defrost instructions. This method is not effective for large items.

No Cleaning chemicals
Keep food away from cleaning chemicals, poisons and pesticides.

Paper towels for cleaning
Use paper towels to clean kitchen preparation surfaces instead of cloth. You can then throw the soiled paper towels away.

Plastic cutting boards
Use plastic or other nonporous cutting boards. Wooden cutting boards can absorb juices, making them hard to clean thoroughly.

Sanitize after touching uncooked meat
Wash and sanitize your hands, tools, and preparation surfaces after coming in contact with uncooked meat.

Uncooked food thawing
Thaw covered uncooked foods on a plate on the lowest shelf of the refrigerator to prevent them from dripping on prepared foods.

Uncooked meat surfaces
Never put cooked food or food to be eaten uncooked (such as salads) on surfaces where uncooked meat has been prepared.

Arrange freezer contents
Arrange contents of the freezer and refrigerator in an orderly way. It will help you keep track of what you have and keep temperatures even.

Cooked cut up chicken
Cooked, cut-up chicken is at its best when refrigerated no longer than 2 days; whole cooked chicken (without stuffing may be stored for 3 days.

Cover tightly
Cover your foods tightly to keep them fresh.

First In, First Out
Use FIFO: First In, First Out. In other words, use older product first before you open a newer package of the same product.

Food spoilage
Temperature is till vital. The temperature range between 40° and 140°F is considered to be the food spoilage zone. Food should rest in this temperature range for only two hours. After that, it should be promptly stored to keep it fresh for the next serving time. Foods sitting more than two hours in this temperature zone should be discarded.

Food Transportation
When transporting cooked food to another dining site, place it in an insulated container or ice chest until ready to eat. Keep foods below 40°F or above 140°F.

Freeze after 2 days
Freeze fresh chicken, if you do not plan to cook it within 2 days after purchase.

Freeze fresh chicken
Refrigerate or freeze fresh chicken immediately after bringing it home. Never leave chicken in a hot car or sitting out at room temperature.

Freezer at 0°F
Keep your freezer at 0°F.

Freezing uncooked chicken
Uncooked chicken may be kept frozen for up to 6 to 12 months, depending on the cut.

Fresh product storage
If you purchase fresh product and don’t plan to use it within a day or two, go ahead and freeze it right away. For best results, wrap it in food-safe freezer bags or plastic wrap. Press out as much air as possible and wrap tightly with freezer paper of aluminum foil. Frozen uncooked chicken may be thawed and refrozen, but there may be a loss of quality due to moisture loss through defrosting.

Frozen cooked meat
Cooked meat and poultry may be frozen in the same way as fresh, unless made with a sauce or gravy. In that case, pack in a rigid container with a tight-fitting lid.

Frozen for 12 months
Uncooked meat and poultry may be kept frozen for as long as 12 months, depending on the cut. Review the handy charts included here for specific storage time.

Keep chicken refrigerated
Keep chicken refrigerated until you’re ready to cook it.

Keep door closed
To maintain temperature, avoid leaving the door open. Try to decide what you want before you go in.

Keep hot or cold
If not eaten immediately, cooked foods should be kept either hot (between 140°F and 160°F) or refrigerated at 40°F or less.

Keep uncooked separate
Store uncooked meat/poultry items together- separate from cooked foods.

Label fridge contents
Label and date your refrigerator’s contents with the storage date. Leftovers should be eaten within 3 days. After that, put them in the freezer for long-term storage.

Meat bin
Keep meat in the meat bin or coldest part of the refrigerator.

Packaged fresh chicken
Packaged fresh chicken may be refrigerated in its original wrapping in the coldest part of the refrigerator for up to 2 days.

Refrigerator temp
Your refrigerator should be kept at 36-40°F.

Separate leftovers in containers
Separate large amounts of leftovers into smaller containers. This will help your food to cool down more quickly and help you to keep your space organized.

Shallow pans for soups
Use shallow pans for large amounts of soups or stews. Large containers take longer to cool down.

Stuffed chicken
If a cooked chicken is stuffed, remove stuffing to a separate container before refrigerating leftovers.

Stuffing and gravy
Separate stuffing or gravies from cooked products when freezing.

Sufficient air flow
Have sufficient air flow around products. This will make sure they maintain the right temperature.

Wrap Separately
Wrap steaks, chops, and chicken parts separately in foil of freezer bags before freezing and label for ease in selecting just the right number of pieces to thaw for a single meat. Be sure to press the air out of the package before freezing. You may also freeze meat and poultry in their original wrappings.

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1 day for large items
Allow a day or more for large items to thaw.

A few portions at a time
Following your microwave manual’s defrost instructions, thaw only a few portions at a time on a microwaveable plate covered with plastic wrap. Rotate the plate one-quarter turn 4 times during the defrost cycle, checking portions before each rotation. Turn portions over and re-cover with plastic wrap halfway through the defrost cycle.

Cold tap water
Put the wrapped product in a sink full of cold tap water.

Cook after thawing
After thawing, cook immediately. Use this method only if you are going to use the item immediately in another cooking process, or to continue cooking immediately in the microwave.

Cook immediately or refreeze
After thawing, cook immediately or refreeze. Chicken defrosted by any method is best cooked before refreezing.

Defrost in cold water
Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the cut-up portions in cold water, changing the water every 30 minutes to be sure it stays cold. Most products will be thawed within two hours.

Large sink for thawing
Use a large sink dedicated to the thawing process during the thaw.

No thawing water splashing
Do not let water used for thawing splash on food preparation surfaces.

Remaining product back in freezer
Take out only the portions you need and quickly place the remaining product back in the freezer.

Sanitize sink after thawing
Remove the food from the sink right after thawing. Then, sanitize the sink and other utensils used in the process.

Thaw uncooked on lowest shelf
Thaw covered uncooked foods on a plate on the lowest shelf of the refrigerator to prevent them from dripping on prepared foods.

Unopened bag
Place unopened bag or portions needed (covered with plastic wrap or in a leakroof bag) in a large bowl or pan, and refrigerate overnight.

AG Chicken

  • Safety and Quality : The AG Agro Foods brand is a further assurance of quality . We ensure the premium quality to our products by going far beyond the required inspection standards. Our chickens must pass different inspections before they are given the approval.
  • Our chickens have a head start on quality even before they’re hatched.
  • They are grown from our own breeder stock and raised on high quality feed we produce to meet all their nutritional needs.
  • We use the same high quality chicken in our AG Chicken as we do in our value-added, prepared AG products.

Varity of Chicken
Convenience and Variety: AG Agro Foods offers AG Green chicken in a wide variety of packages. For example, you can buy mixed cut-up parts, skinless parts, as well as whole chickens. If your time is limited, you’ll find that chicken parts, particularly boneless parts, cook the fastest. In fact time is limited, you’ll find that chicken parts, particularly boneless parts, cook the fastest. In fact, you can prepare many chicken dishes in 30 to 40 minutes or less. Chicken is a versatile meal choice. It can be featured as the main entrée, included in a side dish, served for lunch as a salad, substituted for other proteins in a breakfast omelet or served as a nutritious snack.

Whole Chickens
Whole Dressed Chicken (regular): Chickens that weight 1.3 kg; packaged with or without neck and giblets.
Whole Dressed Chicken (fro grill): 650-850 grams.

Chicken Boneless
Boneless, skinless parts: Chicken parts with the bones and skin removed.
Chicken boneless breasts
Seasoned Boneless, Skinless Breasts: Seasoned breasts with the bones and skin removed. Each breasts is individually packaged for ease in storing and serving.

Chicken breast halves
Breast Halves or Splits: Chicken breasts cut in half along the breast bone; all white meat. Also available boneless and skinless.

Chicken breast quarters
Breast Quarters: Chicken breasts that include the wing, breast and back potion; all white meat.

Chicken Drummettes
Drummettes: Wing portions that consist only of the meatier first section.

Chicken drumsticks
Drumsticks: The portion of the leg below the knee joint; all dark meat.

Chicken halves or splits
Halves or Splits: Whole chickens (broilers) cut in to 2 pieces of approximately equal weight.

Chicken leg quarters
Leg Quarters: Whole legs that consist of the un separated drumstick and thigh, no back portion, all dark meat.

Chicken tenders
Tenders: Strips of boneless, skinless breast meat.

Chicken thighs
Thighs: The portion of the leg above the knee joint, no back portion unless package indicates, all dark meat. Also available boneless and skinless.

Chicken wings
Wings: Whole wings with three sections attached all white meat.

Cut up Chickens
Cut up Chickens: Whole chickens(broilers) cut into pieces: 2 breast halves, 2 thighs, 2 drumsticks and 2 wings, usually do not include giblets.

Ideal Source of Protein
Premium Protein: Our bodies require protein and because protein can’t be stored by the body, we need a new supply every day. Chicken is an ideal source of protein because it is lower in calories than most other meats.

Lower fat in chicken
Low in fat and calories: Chicken provides the complete protein you require daily. You can reduce the fat content of chicken even further by removing the skin. To avoid adding fat to chicken, use cooking methods such as stir-frying, grilling and broiling that require little or no fat. Another option is to us low-fat liquids in place of oil for cooking.