A grill cook checks a chicken thigh with a probe thermometer and reads 158°F. What should the cook do?

Giải thích

Poultry must reach a minimum internal temperature of 165°F held for <1 second (instantaneous), and the Food Code makes no distinction between light and dark meat. At 158°F the thigh has not met the requirement, so cooking must continue and the temperature must be rechecked in the thickest part. There is no 175°F standard in the Code, resting on the plate is not a substitute for reaching 165°F, and 155°F for 17 seconds is the ground-meat line of the chart.