HACCPQuestion 183 of 240
At which step should you first insert a thermometer to check if a whole roast chicken is safely cooked?
a.The serving plate
b.The surface of the skin
c.The wing tip
d.The thickest part of the meat
Explanation
Always measure at the thickest part of the food, which heats slowest, to confirm the whole item reached a safe temperature. The surface, wing tip, and plate do not reflect the internal temperature of the thickest portion.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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