For how many seconds should food temperature readings stabilize before recording?

Food temperature readings should stabilize for a minimum of 15 seconds before recording to ensure accuracy. This duration allows the thermometer to fully adjust to the temperature of the food, providing a reliable measurement. When the reading is taken too quickly, it may reflect an inaccurate temperature due to fluctuations caused by the surrounding environment or the initial temperature of the probe. By allowing this stabilization period, you are more likely to obtain an accurate representation of the food's temperature, which is critical for food safety practices. Accurate temperature readings can help prevent foodborne illnesses by ensuring that foods are cooked and stored at safe temperatures.