What is the recommended method for checking the temperature of cooked foods?

The recommended method for checking the temperature of cooked foods is to use a food thermometer inserted into the thickest part of the food. This approach ensures that the thermometer measures the internal temperature accurately, which is crucial for verifying that the food has reached a safe cooking temperature. The thickest part is typically the area that takes the longest to cook, making it the most reliable place to assess doneness and ensure that harmful pathogens have been effectively eliminated.

Utilizing a food thermometer allows for precise readings, reducing the risk of undercooking, which can lead to foodborne illness. Cooking temperatures vary by food type, so using a thermometer helps confirm that specific foods, such as poultry and pork, reach their minimum safe temperatures.

Other methods, such as relying on visual inspection or feel, are subjective and can be misleading. Foods can appear well-cooked while still being below safe temperatures. Similarly, using an infrared thermometer does not measure the internal temperature reliably, as it only captures surface temperature, which may not reflect the true doneness of the food. Therefore, the practice of inserting a food thermometer into the thickest part is the gold standard for checking cooked food temperature safely and accurately.