Where should you test the temperature of cooked food?

Cooking temperatures

• Cooking food to temperatures above 75 °C kills most bacteria.
• Use a washed and sanitised thermometer to check that the thickest part, or the centre of the cooked food, has reached 75 °C.
• Always serve or keep cooked food at 60 °C or hotter.
• Whole pieces of red meat and fish can be cooked to preference, for example, steaks can be cooked medium rare. They do not need to be cooked to 75 °C because bacteria will only be on the surface of the whole piece. Cooking will destroy the bacteria and minimise the risk of contamination.

We all know bacteria naturally exists in all raw meat. But taking its temperature is the only way to make sure your meat has been cooked enough to eliminate potentially-harmful bacteria that could cause food poisoning. Using food thermometers while cooking could prevent many of the 48 million cases of foodborne illness each year.

The first step is to grab an instant-read thermometer. These are widely available (and super affordable), plus they take the guesswork out of searing, grilling, or roasting meat. Next, insert it into the thickest part of the meat, avoiding bones, fat, and gristle. The United States Department of Agriculture (USDA) advises starting to check the temperature toward the end of cooking, but before you expect it to be done. Be sure to clean your food thermometer with hot soapy water before and after each use.

For accurate information on cooking temperatures for all types of food, review this Safe Minimum Cooking Temperatures chart. Here are the preferred cooking temperatures—considered safe by experts—for meats and seafood cooked to juicy perfection.*

Poultry

White Meat

160 F, 70 C

Dark Meat

165 F, 75 C

Ground Poultry

165 F, 75 C

Beef

Rare

115 F, 40 C

Medium-Rare

130 F, 55 C

Medium

140 F, 60 C

Medium-Well

150 F, 65 C

Well-Done

155 F, 70 C

Ground Beef

160 F, 70 C

Pork

Medium

145 F, 65 C

Well-Done

160 F, 70 C

Ground Pork

160 F, 70 C

Lamb

Medium-Rare

130 F, 55 C

Medium

140 F, 60 C

Medium-Well

150 F, 65 C

Well-Done

155 F, 70 C

Ground Lamb

160 F, 70 C

Seafood

Fish With Fins

145 F(65 C) or cook until flesh is opaque and separates easily with a fork

Shrimp, Lobster, Crab, and Scallops

Cook until flesh is pearly or white, and opaque

Clams, Oysters, Mussels

Cook until shells open during cooking

*For maximum food safety, the U.S. Department of Agriculture recommends 165 F for all poultry; 160 F for ground beef, lamb, and pork; and 145 F, with a 3-minute resting period, for all other types of beef, lamb, and pork.

You can't tell if a food is safely cooked by sight, smell or even taste. A food thermometer is the only way to ensure food is cooked to the proper internal temperature and harmful bacteria are eliminated.

A food thermometer is needed for more than just meat and poultry. A safe minimum internal temperature must be reached to avoid food poisoning in all cooked foods. A food thermometer also is needed after food is cooked to ensure the temperature doesn't fall into the danger zone.

The temperature "danger zone" for perishable foods is between 40° and 140° Fahrenheit. Perishable foods are no longer safe to eat if they have been in this danger zone for more than two hours (one hour in 90° Fahrenheit or above). This is especially important for buffet and potluck-style gatherings where it’s easy to lose track of time and food may sit out for a longer period of time.

Choosing a Food Thermometer

There are a wide variety of food thermometers available. Pick the type best for you and remember to use it every time you cook:

• Dial oven-safe thermometers can remain in place as the food cooks. Insert two to two and a half inches deep into the thickest part of the food. Temperature readings are ready in one to two minutes. Use this type of thermometer for roasts, casseroles and soups. They are not good for thin foods.
• Instant-read thermometers aren’t meant to be left in the food while it cooks. Instead, use it to check food towards the end of cooking. Place the stem about two to two and a half inches deep in the thickest part of the food. This thermometer reads the temperature instantly, typically in 10 to 20 seconds. Used in roasts, casseroles and soups, and inserted sideways in thin dishes.
• Thermometer-fork combination thermometers are convenient for grilling and read the temperature of foods in two to 10 seconds. Place at least a fourth of an inch deep in the thickest part of the food, with the sensor in the fork fully inserted.
• Pop-up thermometers and disposable temperature indicators are meant for one-time use. These thermometers are often designed for specific temperature ranges, for example, the safe cooking temperature for hamburgers or turkey. These also read the temperature of foods quickly, in five to 10 seconds, when the material pops up or changes color. For best practice, also check the temperature of large items, like whole turkeys, with a conventional thermometer.

How to Use a Food Thermometer

Before using a food thermometer, read the manufacturer's instructions. Read about how far to insert the thermometer in a food to get an accurate reading. Follow these simple steps to ensure you are correctly using a food thermometer:

• Step 1: Test it. Use either ice water or boiling water to confirm your food thermometer is accurate.
• Step 2: Calibrate it. Read the instructions about how to adjust the thermometer, as needed, to ensure you get an accurate reading.
• Step 3: Place it properly. Placement is very important to get an accurate reading. Place the food thermometer in the thickest part of the food, making sure not to touch bone, fat or gristle.
• Step 4: Don't rush it. Wait the recommended amount of time for your type of thermometer. For meat products including raw beef, pork, lamb, veal steaks, chops and roasts, use the food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
• Step 5: Take care of it. Clean your food thermometer with clean, soapy water after each use. This prevents cross-contamination and the spread of harmful bacteria.

Correct Food Thermometer Placement

Begin checking the temperature toward the end of cooking, but before the food is expected to be "done." 

Using a food thermometer is only half the equation. Be sure to cook foods to the safe internal temperature. For fish, that’s 145° Fahrenheit or until the flesh turns opaque. Steaks, roasts and chops (whether they’re beef, veal, pork or lamb) should reach at least 145° Fahrenheit and rest for three minutes before serving. Any mixture using ground beef or pork, like hamburgers, should reach at least 160° Fahrenheit, as should any egg dishes. Poultry products, whether whole or ground, should be heated to at least 165° Fahrenheit. Make sure leftovers and casseroles reach 165° Fahrenheit, too.

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