Cooking to safe internal temperatures prevents foodborne illness. Use a calibrated food thermometer - leave-in probes for roasts, instant-read digital probes for quick checks, and avoid relying on color or pop-up timers. Insert the probe into the thickest part of the food, clean it between uses, and follow USDA target temperatures: 165°F for poultry and leftovers, 160°F for ground meats, and 145°F for whole cuts and fish.
Cooking food to the right internal temperature kills disease-causing bacteria and reduces the risk of foodborne illness. Follow the basic food-safety framework - Clean, Separate, Cook and Chill - and use a food thermometer to confirm doneness. Color and cooking time are unreliable indicators of safety.
Why use a food thermometer?
A thermometer tells you the actual internal temperature of meat, poultry, fish and cooked leftovers. The U.S. Department of Agriculture (USDA) and CDC recommend a food thermometer as the best way to confirm food is safe to eat. Pop-up timers included with some packaged turkeys are not consistently accurate; verify doneness with a thermometer instead.
Common types of food thermometers
Leave-in (dial or probe) oven-safe thermometers
These thermometers sit in the food while it cooks. They work well for roasts and whole birds where you want continuous monitoring. Many oven probes connect to a cable and display outside the oven; some have alarms you can set for target temperatures.Instant-read digital and analog (dial) thermometers
Instant-read models give quick spot checks near the end of cooking. Modern digital instant-read thermometers that use a thermocouple or fast thermistor can read in a few seconds and are widely used. Analog instant-read dials work but take longer to stabilize.Infrared and surface thermometers
Infrared thermometers measure surface temperature only and cannot determine internal doneness. Use them for grills or pans to check surface heat, not for checking whether meat or poultry reached a safe internal temperature.How to use and care for a thermometer
Insert the probe into the thickest part of the food, avoiding bone, fat or gristle. For whole poultry, use the inner thigh near the breast but not touching bone. For thin cuts, insert the probe sideways into the center.
Clean the probe with hot, soapy water between uses to avoid cross-contamination. Calibrate or check accuracy per the manufacturer's instructions (many manufacturers recommend periodic ice-water or boiling-point checks). Replace or service a thermometer that gives inconsistent readings.
Safe target temperatures (USDA guidance)
- Poultry (whole or ground): 165°F (74°C)
- Ground meats (beef, pork, lamb): 160°F (71°C)
- Beef, pork, lamb, veal (steaks, roasts, chops): 145°F (63°C) and allow a 3-minute rest when recommended
- Fish: 145°F (63°C)
- Leftovers and casseroles: 165°F (74°C)
Using a calibrated food thermometer eliminates guesswork, helps avoid undercooking or overcooking, and supports safe handling in line with the Clean, Separate, Cook and Chill framework.
FAQs about Food Safety Thermometer
Are pop-up turkey timers reliable?
How deep should I insert the thermometer probe?
Can I use an infrared thermometer to check doneness?
How often should I clean or calibrate my thermometer?
What are the safe internal temperatures for common foods?
News about Food Safety Thermometer
Irish survey finds rise in meat thermometer ownership - Food Safety News [Visit Site | Read More]
Food Safety - Virginia Department of Health (.gov) [Visit Site | Read More]
Don’t end your holiday by getting food poisoning, Oregon Health Authority cautions - OregonLive.com [Visit Site | Read More]
3 turkey mistakes to avoid this year and why you shouldn’t trust a pop-up thermometer - The Independent [Visit Site | Read More]
Public attitudes towards meat thermometers are changing, new figures reveal - Belfast News Letter [Visit Site | Read More]
Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia - Wiley Online Library [Visit Site | Read More]