When checking the temperature of food, what is the recommended method?

The recommended method for checking the temperature of food is to measure it in the center of the food. This is important because the center is where the food is least likely to reach the required temperature, especially in larger or thicker items. By checking the temperature at this point, you can ensure that the food has been heated thoroughly and safely throughout, reducing the risk of foodborne illness.

Checking temperature at the surface of the food may not accurately reflect the temperature throughout the entire item, as the outside can heat up more quickly than the inside. Checking the bottom of the container is similarly misleading, as it might not give an accurate reading of the food itself, particularly if the container insulates the heat. Finally, checking the temperature only once after cooking does not provide a complete assessment of the food's safety, as variations can occur during cooking and holding times. Therefore, measuring the temperature at the center guarantees that the food has reached and maintains a safe internal temperature throughout.