Raising Cane's Restaurant Performance Standards (RPS) Practice Test

The thermometer’s role is to verify safety by confirming the chicken’s internal temperature reaches a level that kills harmful bacteria. When a thermometer is calibrated, it gives an accurate reading, which is crucial because poultry can be safe to eat at 165°F even if it looks pink or juices run clear. Without accurate readings, you risk undercooking (dangerous) or overcooking (dry chicken).

To use it properly, insert the probe into the thickest part of the meat without touching bone and wait for the reading to stabilize. Remember, surface color, timing, or oven temperature alone don’t reliably show doneness, and checking the ambient air temperature doesn’t tell you about the center of the poultry.