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The safety of cooked chicken is determined by measuring it to 165°F using a calibrated thermometer to prevent foodborne illnesses.
Cooked chicken is considered safe when it measures 165°F on a calibrated thermometer, ensuring that harmful bacteria are destroyed. This internal temperature guideline is crucial to prevent foodborne illnesses. Color and texture alone are not reliable indicators of doneness; thus, using a food thermometer is essential to ensure safe cooking.
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