Safety: Don't wash raw goose.
Keep raw poultry separate from cooked foods.
Use separate kitchen utensils and surfaces for raw poultry and cooked foods, or wash them thoroughly in between use.
Wash hands after handling raw poultry.
Do not stuff the bird - the stuffing must be cooked separately.
Always ensure product is piping hot throughout no pink colour remains and the juices run clear when a skewer is inserted into the deepest part of the thigh.