(From Harry himself)
Hey Greg:
I want to be sure you tell your listeners accurate and complete information. Please post on your website. Thanks.
White meat chicken – 145 degrees and hold for at least 5 mins; I hold mine for 10 minutes
Dark meat chicken – 145 degrees and hold for at least 6 mins; I hold mine for 10 minutes
The FDA tables are based on the research of Vijay Juneja and colleagues at the UDSA Agricultural Research Service
References:
Just a clarification: When you hold, you have to hold it at 145 degrees. Holding does not mean you let it cool down for 5 minutes. I am more risk adverse so I hold it at 145 degrees for a full 10 minutes which is double the Juneja 2007 Study recommended time.
Thanks for having him on and posting this info, Greg. I was taking notes and googling citations the whole time he was on, so much great information.