Using the USDA's website, discuss any additional food safety guidelines about handling both raw and cooked poultry, during preparation and storage, that your textbook did not mention or go into greater detail about. Are there any other foodborne illnesses aside from Salmonella or Campylobacter jejuni that receive attention?
What will be an ideal response?
Poultry preparation fact sheets are available from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/poultry-preparation; foodborne illness fact sheets are available from http://www.fsis.usda.gov/fact_sheets/Foodborne_Illness_&_Disease_Fact_Sheets/index.asp.
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