Final answer:
To properly check food's internal temperature, insert a meat thermometer into the thickest part, keeping it there for 10 to 20 seconds until it stabilizes. Safe internal temperature is at least 74 degrees C (165 degrees F), and foods should not be in the danger zone of 4 to 60 degrees C (40 to 140 degrees F) for over two hours.
Step-by-step explanation:
To check the internal temperature of food, you need to hold the thermometer in the food long enough to ensure an accurate reading. A meat thermometer, for example, should be inserted into the thickest part of the meat and should be left in place for at least 10 to 20 seconds to allow the temperature to stabilize.
This time can vary slightly depending on the type and size of food, as well as the type of thermometer used. It is essential that the thermometer reaches a temperature that indicates the food has been cooked to a safe internal temperature to kill any bacteria.
According to food safety guidelines, many bacteria in food can be killed by thorough cooking, but food must reach an internal temperature of at least 74 degrees C (165 degrees F) to ensure it's safe to eat.
Failing to cook food to the correct internal temperature can result in the rapid multiplication of microorganisms, particularly between the temperatures of 4 and 60 degrees C (40 and 140 degrees F). Thus, always use a cooking thermometer to confirm that the correct temperature has been reached.
Maintaining proper food temperature is crucial, as perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be discarded due to the risk of bacterial growth.