How do you ensure that meat is cooked to a safe temperature?

Using a food thermometer to check the internal temperature is the most effective way to ensure that meat is cooked to a safe temperature. This method allows food safety managers and cooks to accurately determine whether the meat has reached a temperature sufficient to kill harmful bacteria and pathogens that can cause foodborne illnesses.

Each type of meat has a specific safe minimum internal temperature established by food safety guidelines. The thermometer helps verify that the meat has reached or exceeded that temperature, thus ensuring it's safe to consume. This step is critical, as visually inspecting meat or basing it on cooking time alone can lead to undercooked food, increasing the risk of foodborne illness.

In contrast, cooking for a set time regardless of temperature does not account for variations in thickness or heat distribution, which can lead to unsafe consumption. Estimating cooking time based on weight also does not guarantee that the outer layer is cooked to a safe temperature. Furthermore, checking the color of the meat to judge doneness can be misleading, as color alone is not a reliable indicator of safety, especially in certain types of meat.