Storing - Refrigerate raw poultry up to 2 days and cooked poultry up to 3 days. Raw skinless, boneless chicken can marinate in the refrigerator for up to 8 hours; raw chicken pieces with skin and bone can marinate for up to 1 day. Freeze uncooked poultry up to 6 months and cooked poultry up to 3 months.

Thawing - You can thaw frozen poultry in the refrigerator, in cold water, or in the microwave. Allow about 5 hours per pound of frozen poultry to thaw in the refrigerator. For the cold water method, submerge the poultry -- still in its wrapping -- in a sink or pot of cold water, and change the water every 30 minutes until it's thawed. Follow your microwave's directions for safe thawing.

Handling - Wash your hands well with hot water and plenty of soap before and after handling poultry. Use hot water and soap to wash the cutting board and any utensils that come in contact with the meat. Be careful when you rinse poultry; you may splash water from the poultry onto a clean area.

Cooking - To prevent food-borne illnesses, poultry must be cooked to 180 degrees. For whole birds, use an instant-read thermometer inserted in the thickest part of the thigh to confirm the temperature. Pierce poultry parts with the tip of a knife -- the flesh should be opaque, and the juices clear when it's done.

For more guidance on poultry, call the USDA Meat and Poultry Hotline (800-535-4555).