Preparation & CookingQuestion 169 of 320
A grill cook checks a chicken thigh with a probe thermometer and reads 158°F. What should the cook do?
a.Serve it, because chicken only needs to reach 155°F
b.Serve it after letting it rest for 2 minutes
c.Keep cooking until the thickest part reaches 165°F and holds for at least 15 seconds
d.Keep cooking until it reaches 175°F to add a safety margin
Explanation
Poultry must reach a minimum internal temperature of 165°F held for at least 15 seconds. At 158°F the thigh has not met the requirement, so cooking must continue and the temperature must be rechecked in the thickest part.
Law Reference: FDA Food Code §3-401.11Practice all 320 questions free — no signup required.
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