What is the minimum internal temperature required for the safe service of cooked chicken?

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Multiple Choice

What is the minimum internal temperature required for the safe service of cooked chicken?

Explanation:
Pathogens in poultry are killed when the meat reaches a high enough internal temperature. For safe service, the minimum internal temperature is 165°F (74°C). This temperature reliably destroys common poultry bacteria like Salmonella and Campylobacter in a short time, reducing the risk to customers. When checking doneness, measure at the thickest part of the chicken, away from bone, with a calibrated thermometer to ensure the entire piece has reached 165°F. If you pull it off heat a bit early, carryover cooking will raise the temperature toward 165°F, but you should still verify the final temperature. If keeping the chicken hot, maintain 165°F or above. The other temperatures either exceed what’s needed and can dry the meat, or fall short of the safety threshold, so they don’t meet the standard for safe service.

Pathogens in poultry are killed when the meat reaches a high enough internal temperature. For safe service, the minimum internal temperature is 165°F (74°C). This temperature reliably destroys common poultry bacteria like Salmonella and Campylobacter in a short time, reducing the risk to customers. When checking doneness, measure at the thickest part of the chicken, away from bone, with a calibrated thermometer to ensure the entire piece has reached 165°F. If you pull it off heat a bit early, carryover cooking will raise the temperature toward 165°F, but you should still verify the final temperature. If keeping the chicken hot, maintain 165°F or above. The other temperatures either exceed what’s needed and can dry the meat, or fall short of the safety threshold, so they don’t meet the standard for safe service.

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