The chicken should be cooked at the required temperature and time to ensure not only that the meat is edible, but also to prevent the proliferation of microorganisms, as chicken is a product with a high risk of food infection. In addition, cooking should be done to kill the bacteria called salmonella that is commonly found in eggs, meat and milk.
To ensure chicken food safety, a food worker cooled a batch of chicken using the two-stage cooling method. This chicken should be subjected to cooking at a temperature of 135º F to 70ºF for 4 hours.
