How to Use a Food Thermometer: Placement, Temperatures, and Cleaning

Why a thermometer is more reliable than color

Food can look browned on the outside before it reaches a safe internal temperature. USDA's Food Safety and Inspection Service explains that color, firmness, and grill marks are not reliable ways to confirm food safety. A food thermometer is the reliable way to check that meat, poultry, seafood, and egg dishes have reached the recommended minimum temperature.

How to take a useful reading

Read the thermometer manufacturer's instructions first. Place the sensing area in the thickest part of the food, away from bone, fat, or gristle. For a thin item, insert the thermometer from the side so the sensing area reaches the center. For a large or irregular roast, check several spots. Pieces in the same pan can cook at different rates, so check each piece when needed.

Wait for the reading to stabilize according to the thermometer instructions. If it is below the relevant minimum, continue cooking and recheck with a clean probe. Wash the probe with hot, soapy water after use and follow the manufacturer's care instructions. Keep raw-food utensils separate from ready-to-eat foods.

USDA minimum internal temperatures

The USDA FSIS chart lists these common minimums:

• Poultry, including ground poultry: 165 F.
• Ground meats: 160 F.
• Eggs and egg dishes: 160 F.
• Fish and shellfish: 145 F.
• Whole cuts of beef, pork, veal, and lamb: 145 F, followed by a three-minute rest.
• Leftovers and casseroles: 165 F.

These are internal temperatures measured with a food thermometer. They are not oven settings. Some special products or preparation methods can have different directions; follow current official guidance and package instructions.

A few handling reminders

Clean hands and surfaces, separate raw meat from other foods, cook thoroughly, and chill promptly. Do not taste food to determine whether it is safe. If you are unsure how a thermometer works, consult its instructions or the USDA food thermometer guidance before relying on a reading.

Sources and further reading

• Safe Minimum Internal Temperature Chart, USDA FSIS
• Food Thermometers, USDA FSIS
• 4 Steps to Food Safety, FoodSafety.gov

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.