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In conclusion, as a professional chef, it’s important to understand the dangers of consuming undercooked chicken and to follow food safety guidelines to prevent foodborne illnesses. It’s also important to avoid cross-contaminating cooked chicken with raw chicken, as this can spread bacteria from the raw chicken to the cooked chicken. When cooking raw chicken, it’s important to ensure that the internal temperature reaches 165☏, as this temperature is high enough to kill any harmful bacteria that may be present.

The work surface, cutting boards, and utensils should also be thoroughly cleaned to prevent cross-contamination with other food items. When preparing raw chicken, it’s important to practice good hygiene by washing your hands thoroughly with soap and water before and after handling the meat. This is why it’s important to store raw chicken in a refrigerator at a temperature of 40☏ or below, or in a cooler with ice packs. For example, the temperature of the room, the humidity, and the airflow can all affect the rate at which bacteria grows on raw chicken. In addition to the time factor, other factors also contribute to the safety of raw chicken. This can cause the chicken to spoil, leading to potential food poisoning if consumed. When chicken is left out at room temperature, the temperature quickly rises above the safe zone, creating an environment where bacteria can thrive.

The ideal temperature for storing raw chicken is 40☏ or below. The two-hour rule applies to both fresh and cooked chicken, as bacteria can quickly grow and multiply on the surface of the meat.(Note that there is a fee for Pet Poison Helpline). This includes both the preparation process and serving process. According to the USDA Food Safety and Inspection Service, raw chicken should never be left out at room temperature for more than two hours.

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