If the chicken does not reach 165°F, what steps should be taken?

The appropriate action when chicken does not reach the safe cooking temperature of 165°F is to set the timer for an additional period, typically 90 seconds, and then re-check the temperature. This approach acknowledges the critical importance of food safety, particularly when it comes to poultry, which must be cooked thoroughly to eliminate harmful bacteria.

Re-temping after additional cooking ensures that the chicken is heated adequately to the safe temperature. The process of allowing it to cook for a short additional time before checking again is a practical way to avoid serving undercooked chicken, which could pose health risks to customers.

Other options suggest serving the chicken without ensuring it’s safe, storing it improperly, or discarding it without first making an effort to bring it to the correct temperature. These alternatives do not adequately prioritize the safety of the food being served, nor do they align with the proper food handling procedures required in food service operations.