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Food Temperature Thermometers and Safe Cooking Temperatures

Measure the coldest part of the food, compare it with current USDA guidance, and include any required rest time. Color alone is not a reliable endpoint.

A food temperature thermometer answers a safety question that appearance cannot: has the coldest part reached the appropriate internal temperature? Insert the probe into the thickest section, avoid bone and the cooking surface, and take more than one reading in irregular food.

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Questions before you buy

Where do you insert a meat thermometer?

Insert it into the thickest edible part and avoid bone, fat pockets, and the pan. For thin foods, insert from the side so the sensing area reaches the center.

Can you tell whether meat is safe by its color?

No. USDA advises using a food thermometer because color and texture do not reliably establish a safe internal temperature.

Why do some meats need a rest time?

A stated rest time is part of the time-and-temperature safety process for certain foods. Follow the current authority guidance for the specific cut.

Should you wash a food thermometer between readings?

Clean the probe with hot, soapy water before and after use and when moving between raw and cooked food, following the product's care instructions.