Raising Cane’s Standards Practice Test

Checking the internal temperature with a thermometer is the reliable way to confirm chicken is safely cooked. Insert a calibrated thermometer into the thickest part of the chicken, making sure the sensing tip is in the center and not touching bone or the pan. It should read 165°F (74°C) or higher to ensure all harmful bacteria are killed. Recording the reading is sometimes required by procedures for traceability. Relying on color or feel can be misleading, and different marinades, lighting, or piece sizes can disguise undercooked centers, so measuring with a thermometer provides the accurate, evidence-based check. If you’re testing a large piece, check multiple SAMPLEspots to ensure the entire piece meets the safe temperature, and remember that carryover cooking can raise the temperature slightly after removal.