Safe Preperation and Cooking of Chicken Livers.

Preperation

• Ensure juice from uncooked chicken livers does not leak onto other foods.
• Scrub cutting boards, knives and other utensils that have come in contact with raw livers using hot water and detergent and allow them to dry.
• Preferably use a separate board and utensils for preparing poultry

Cooking

• Saute livers in small batches to allow for effective cooking
• Saute livers for at least 5 minutes or until an internal temperature of >70C has been reached and maintained for 2-3 minutes.
• Use a food thermometer to check the internal temperature of the largest liver in the batch. Chicken livers should be cooked until they are no longer bloody in the core.
• Colour is not a reliable indicator of effective cooking. Liver tissue can remain pink after it has reached a safe temperature.