What is the best practice for checking the temperature of cooked food?

The best practice for checking the temperature of cooked food involves using a thermometer at the thickest part of the food. This method is crucial because the thickest part typically takes the longest to reach the desired internal temperature. By inserting the thermometer in this location, you ensure that the entire dish has been adequately cooked and is safe to eat, thereby reducing the risk of foodborne illness.

Using a thermometer on the surface of the food may yield misleading results; surface temperatures can be significantly higher than those in the center where bacteria may still be present. Estimating doneness by hand is unreliable, as it does not provide an accurate measurement of the internal temperature. Relying solely on cooking time can also be deceptive due to variations in food size, shape, and cooking methods that affect the actual internal temperature achieved. Thus, utilizing a thermometer at the thickest part ensures both food safety and quality.