If chicken doesn't reach 165°F, set the timer for 90 seconds and re-temp to ensure safe cooking

Title: Safe temps, steady service: what to do if chicken misses 165°F

In a Chick-fil-A kitchen, every order is a tiny promise to the customer. That promise hinges on something as simple as a thermometer and a plan. If the chicken doesn’t hit 165°F, here’s how to handle it without turning a smooth service into a scramble. It’s not about fancy moves; it’s about clean steps that keep food safety first and the line moving.

Why 165°F matters (no fluff, just process)

Poultry has a reputation for being a little finicky. Bacteria that can make people sick hide in the flesh, and heat is their most reliable enemy. Thirty seconds at the right temperature isn’t the same as several minutes of careful cooking—the core of the meat has to reach that magic 165°F to kill off any harmful bugs. So, when a piece of chicken doesn’t reach that threshold, the safe choice isn’t to guess or hope for the best. It’s to re-check, reheat, and verify. Simple, practical, safety-first.

Let’s break down the scenario

You’ve just pulled a batch from the grill or hot hold, and the thermometer shows something shy of 165°F. What should you do? The correct move is straightforward: set the timer for 90 seconds, then re-temp. Here’s why that specific step matters and why the other options don’t hold up in a safety-first kitchen.

• A. Serve it anyway with a disclaimer

Nope. A disclaimer won’t fix undercooked poultry. Customers trust you to deliver food that’s safe to eat. Serving chicken that hasn’t hit 165°F risks illness and could undermine every other effort you’ve made that shift.

• C. Place it in the refrigerator for later

Storing undercooked chicken isn’t a good plan. Refreezing or chilling it doesn’t finish the job; it just kicks the problem down the line. We don’t rebox people’s meals with a potential hazard in tow.

• D. Discard it immediately

Discarding might feel wasteful in the moment, but it’s a last resort when you can’t bring the product to a safe temperature. The aim is to rescue the food, not risk it.

• B. Set the timer for 90 seconds, then re-temp

This is the right move. The extra heating time gives the center of the piece a fair shot at reaching 165°F, and a fresh temperature check confirms it’s safe. If it still isn’t up to temp after that second check, escalate to a supervisor for the next steps. But more often than not, that 90-second nudge is enough to bring it home safely.

What’s going on behind the 90-second step?

Thermal reality: the inside of a chicken piece isn’t the same as the surface. You might see a hot edge and assume all is well, but the core can lag. A short, controlled reheat helps ensure the entire piece warms through. It’s a practical, no-nonsense tactic that technicians in real kitchens rely on when timing is tight and health is non-negotiable.

How to apply this on shift without drama

Here’s a lean, repeatable routine you can train your team to use. Keep it simple, keep it consistent, and keep the vibes calm.

• Step 1: Recheck the thermometer

Calibrate your thermometer often. A quick check against boiling water (at sea level) or a known safe standard helps ensure the reading isn’t drifting. If you notice consistent drift, replace the device or schedule service.

• Step 2: Reheat for 90 seconds

Place the under-temp piece back into the hot zone or into a dedicated reheat station. Set the timer exactly for 90 seconds. Don’t rush this part; let the heat do its job.

• Step 3: Re-temp with a new reading

After the 90 seconds, insert the probe into the thickest part of the chicken, avoiding bone, and wait for a stable reading. If you hit 165°F or higher, you’re good to go. If not, you escalate rather than guessing.

• Step 4: Decide on the next step

If the second reading is still under 165°F, follow your facility’s policy for that situation. This usually means discarding the piece and documenting the incident, or pulling other safety-approved steps as directed by your supervisor. The point is to keep the system safe and consistent.

A few practical tips that keep the process smooth

• Use the right tool for the job

A probe thermometer is your best friend here. It measures core temperature, not the surface heat. Be sure to insert into the thickest part, away from bone.

• Keep a clean, fast-moving line

When you’re under the clock, a clear process avoids chaos. Train the team to perform the 90-second re-temp in the same way every time so the line stays efficient and safe.

• Document what you learn

If a batch needs a second re-temp, note it in the team log. This isn’t about blame; it’s about building a safer system for everyone and minimizing repeat issues.

• Align with hot-holding practices

If chicken is waiting in a hot hold, make sure the hold conditions are correct. Temp control isn’t just about the finish—it’s about the whole chain from cook to customer.

• Check the equipment, not just the process

A faulty warmer or a miscalibrated thermometer can falsely suggest safety. Regular maintenance and calibration prevent a lot of headaches.

Safety culture: the bigger picture

Food safety isn’t a one-person job; it’s a team sport. The team leader’s role is to model calm, insist on verification, and keep the dialogue open. When a temp misses 165°F, it’s not a personal failure; it’s an opportunity to apply a reliable rule, teach the right response, and protect customers. That kind of culture builds trust with guests who return because they know they’ll get consistently safe food and a dependable experience.

Relatable tangents worth keeping in mind

• Training moments matter

If you run a short safety training with fresh examples, you’re not just spinning your wheels. People remember real-life cases better than abstract rules. A quick “what happened here” session after a shift helps reinforce the 90-second re-temp habit.

• The human side of safety

People don’t love saying “we can’t serve that yet.” Yet honesty about safety wins long-term loyalty. A clear, respectful explanation to a teammate about why a piece is pulled helps everyone feel responsible and respected.

• A few quick analogies

Think of the 165°F rule like checking the heat on a kettle before pouring tea. If the kettle isn’t hot enough, you don’t rush the pour—the same logic applies to poultry. It’s a moment to pause, verify, and proceed with confidence.

What this means for leadership on the floor

A team leader who knows the 90-second re-temp rule isn’t just enforcing a policy; they’re building a dependable mindset. You’ll see fewer rushed calls, fewer near-misses, and more consistent results. It’s about turning a safety rule into a natural habit, a small discipline that pays off across dozens of orders each hour.

In practice, that means a few habits become almost automatic:

• Quick checks become routine checks

• Re-temp becomes a standard step rather than an afterthought

• Documentation becomes a seamless part of the workflow

• Escalation becomes smooth and non-confrontational

A tiny reminder about the everyday coffee-break moments

Even with all the discipline, there’s room for human moments. A team that laughs a little, shares a quick anecdote, then resets the station—that’s the kind of workplace people want to be in. It’s not about rigid robots; it’s about smart humans who care about diners’ safety and who manage the line with a calm cadence.

Bringing it all together

So, what should you do if chicken doesn’t reach 165°F? Set the timer for 90 seconds, then re-temp. If the second reading still isn’t there, act according to your safety policy and involve a supervisor. That sequence—check, heat, re-check, decide—is the backbone of safe service. It’s simple, repeatable, and it protects guests while keeping the kitchen efficient.

And as a leader, you can weave this into a bigger picture: reinforce accurate measurement, maintain reliable equipment, and cultivate a culture of accountability without fear. When safety becomes second nature, service becomes smoother, and guests leave with more than just a tasty meal—they leave with trust.

If you’re responsible for a Chick-fil-A kitchen, you know this isn’t just about one temperature reading. It’s about a standard you uphold every shift, every day. The right steps aren’t complicated, but they do require consistency and care. By keeping the focus on safe temperatures, precise re-temping, and clear communication, you protect your customers, support your crew, and maintain the high bar that guests expect from a brand they love.