When should you test the temperature of food with a thermometer?

Testing the temperature of food with a thermometer before serving is crucial for ensuring food safety and preventing foodborne illnesses. This practice allows you to confirm that the food has reached a safe internal temperature, which is particularly important for cooked meats, poultry, seafood, and other potentially hazardous foods.

By verifying that the food is cooked to the appropriate temperature, you minimize the risk of harmful bacteria surviving in the food. For instance, certain meats need to be cooked to specific temperatures to effectively kill pathogens. Relying solely on visual cues, such as food appearing hot or cooked, is not enough, as certain harmful microorganisms can survive even if the food looks ready.

Using a thermometer is a key aspect of food safety protocols, and doing so before serving ensures that every precaution is taken to protect the health of consumers.