A cook prepares chicken according to a recipe. The recipe includes a CCP with a minimum end point temperature of 165° for 15 seconds. At the end of the specified baking time the product temperature is at 160°. Following principles of HACCP the next thing the cook should do is:
A. Place the chicken on a steam table and bring the temperature up to 165°
B. Enter the end point temperature into a computer data base
C. Throw the chicken out
D. Follow corrective actions as established for this CCP