Food Danger Zone Thermometers for Safer Temperature Checks

USDA consumer guidance describes 40°F to 140°F as the range in which perishable food should not remain for extended periods.

It reads surface temperature, not the center. Use a penetration thermometer to verify internal doneness.

Use a calibrated food thermometer suitable for the product, or fixed equipment instrumentation where the applicable code permits it. Measure the actual food, not just the surrounding air.

Follow the maker and workplace procedure, and check after a drop, extreme exposure or any suspect reading. Ice-point or boiling-point methods may apply to adjustable models.