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Guide
No. A meat thermometer is designed for food, not the human body, so its range, probe, accuracy, and instructions may be unsuitable. Use a clinical thermometer as directed instead.
Food thermometers are built to check the internal temperature of meat and other foods. Clinical thermometers are specifically intended to measure human body temperature. A kitchen probe may have an unsuitable measuring range, sensing area, response behavior, or accuracy specification for this different job.
No. Calling the device a food thermometer rather than a meat thermometer does not change its intended use. USDA guidance describes food thermometers as cooking tools and explains that different designs require specific placement in food; it does not recommend them for people.
Choose a clinical thermometer intended for the measurement site you plan to use, such as oral, forehead, ear, or underarm measurement. Follow its instructions because the correct position and method vary by device and can affect the reading.
A pointed food probe can cause injury, and a device used on raw food may carry contamination. Do not place one in your mouth, ear, rectum, or against broken skin. Keep kitchen thermometers for food preparation and clean them according to the manufacturer's directions.
Use a clinical thermometer if one is available. If you do not have one and are concerned about illness, contact a healthcare professional or local medical service for advice rather than relying on a food thermometer reading. Seek urgent help for severe symptoms regardless of any thermometer reading.
We reviewed current FDA information on clinical thermometers and USDA guidance on food thermometers. We did not physically test thermometers for this article.
Common questions
No. A meat thermometer is intended for food and may be unsuitable in range, accuracy, probe design, and hygiene for measuring human body temperature.
No. Use a clinical thermometer designed for the body and follow the instructions for its intended measurement site.
Do not rely on it for that purpose. Even if it displays a plausible number, it was not designed or instructed for clinical measurement.
No. A kitchen probe may be sharp, contaminated, and unsuitable for oral body-temperature measurement. Use an oral clinical thermometer instead.
Use a clinical thermometer intended for the chosen measurement site. Read and follow the manufacturer's placement, cleaning, and operating instructions.
Keep exploring
Use a leave-in probe to track the cook and an instant-read model to check more than one spot before serving.
A fast, thin probe works well for portions; a heat-safe leave-in probe makes a whole roast easier to monitor.
A fast instant-read probe is the most practical choice for steaks; insert it from the side into the center.
Start with a dependable instant-read thermometer; add a leave-in or wireless probe when you want continuous monitoring.