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calderonj4588

Answer:

Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated.
the chicken needs to be cooked all the way to 140 degrees because bacteria grows from 40-140 degrees so cook to 140 to be safe