Use separate tongs for raw chicken vs. cooked/serving to prevent cross-contamination
Use one utensil to place raw chicken in the pan (and optionally for the first flip), then switch to clean tongs for cooking/serving.
If raw chicken or marinade gets on the tongs, parts of the utensil may not get hot enough to sanitize during cooking. The video’s solution is to dedicate one set of tongs to handling raw chicken and a second clean set for later cooking steps and serving.
The short version
- Raw juices can contaminate tongs
- Not all parts of a utensil get enough heat to sanitize
What you need
- tongs (2 pairs)optionalOne for raw handling, one for cooked/serving
How to do it
- 1
Use one set of tongs to move raw chicken (or marinated chicken) into the hot pan.
Assume the tongs are contaminated after touching raw meat/marinade.
Watch this step - 2
After placing the chicken (or after the first flip, per the video), stop using that set of tongs and put it in the sink.
Don’t keep using the same tongs through the whole cook.
Watch this step - 3
Use a second clean set of tongs for continued cooking and for serving/final handling.
Keep “serving tongs” separate from “raw-meat tongs.”
Watch this step
What goes wrong
Using the same tongs for raw chicken and then for cooked chicken/serving
Keep two sets: one for raw placement, one clean for later/serving
Why it works
Utensil handles/hinges may not reach pathogen-killing temperatures, so raw juices can be transferred to cooked food.
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