What is the correct way to measure the temperature of cooked food?

The correct way to measure the temperature of cooked food is by using a food thermometer inserted into the thickest part of the food. This method ensures that you are assessing the temperature in the area that takes the longest to heat, which is critical for determining whether the food has reached a safe internal temperature to eliminate harmful bacteria and pathogens.

Using a food thermometer in this manner provides an accurate reading because it allows the probe to capture the temperature of the meat or dish where heat is less likely to penetrate, such as in thick cuts of meat or large casseroles. This is essential for ensuring food safety, as parts of the food may be undercooked even when the outer layers appear done.

Other methods, such as using a regular kitchen thermometer, may not be specifically designed for food safety and can yield inaccurate results if not used correctly. Holding food close to your cheek is not a reliable method for measuring temperature and does not provide a safe, accurate reading. Likewise, using a stopwatch measures cooking time but does not indicate the actual internal temperature of the food, which is necessary for safety compliance.