At TTF, we strive to bring you the cleanest, safest foods with the least amount of processing and zero additives. We do not use hormones or antibiotics in any of our chickens.
Diligence for the safety of your eggs and poultry shouldn’t stop at the farm gate. Below are some excellent resources for our customers regarding safe handling, storage, and preparation techniques to compliment your farm-fresh meals.
USDA Food Safety Education – Egg Product Preparation
Some Safety Tips:
Our eggs are washed before they are put in the carton, per California regulation, removing the protective layer that allows counter-top storage. These eggs are not shelf-stable. Please keep refrigerated or below 45F. Use within a couple of weeks of the sell by date on the label. Never eat stinky eggs.
USDA Food Safety Education – Poultry Preparation
Some Safety Tips:
Always keep frozen birds under 26F until ready to thaw.
Always thaw frozen birds in the refrigerator.
Once thawed and out of the refrigerator, cook immediately.
Fresh birds should be kept under 45F until cooked.
Fresh and refrigerator-thawed birds should be cooked within 3 days.
Rinsing poultry in sink may splash germs around the kitchen and is not recommended.
If your bird smells odd, discard and contact TTF.
Do not refreeze previously-frozen, thawed, uncooked chicken.
Always cook poultry to 165F internal temperature, at the densest point (that’s likely deep in the breast, toward the neck). Color and texture are not reliable measures of doneness.
Store uneaten, cooked meat right away.