Final answer:
To properly measure the temperature of fresh meat, poultry, or fish upon delivery, use a food thermometer and insert it into the thickest part, avoiding bone and fat. Keep fresh meat temperatures at or below 4 degrees C (40 degrees F) and ensure poultry and fish are properly chilled to maintain safety.
Step-by-step explanation:
The right way to measure the temperature of fresh meat, poultry, or fish when it is delivered is by using a food thermometer. When checking the temperature, insert the probe of the thermometer into the thickest part of the meat away from bone, fat, or gristle to get an accurate reading. Fresh meat should be received at a temperature at or below 4 degrees C (40 degrees F) to prevent the growth of bacteria. Poultry should be received at a temperature of 4 degrees C or lower, while fish should be received on ice. Infrared thermometers can also be used for a quick surface temperature check, but for internal temperatures, it's best to use a meat thermometer.
Regular monitoring of food temperatures, including during delivery, is crucial to ensure food safety. Any perishable foods that remain within the danger zone of 4 to 60 degrees C (40 to 140 degrees F) for more than two hours may become unsafe to eat due to rapid bacterial growth. Therefore, getting an accurate temperature reading is essential for preventing foodborne illnesses.