At what point should food temperatures be measured after cooking?

Measuring food temperatures at the end of the cooking period is crucial to ensure that the food has reached the safe minimum internal temperature necessary to eliminate harmful bacteria and pathogens. This practice helps to verify that the cooking process has effectively killed any potential foodborne illness-causing organisms.

At this point, a properly calibrated food thermometer should be inserted into the thickest part of the food item, avoiding bone or fat, to get an accurate reading. Ensuring that the desired temperature is reached before removing the food from heat is essential for safe food handling and preparation. This step not only helps maintain food safety but also ensures that the food is safe for consumers to eat.

Measuring temperatures at the beginning of cooking or after the food is served does not provide any indication of whether the food was cooked thoroughly and safely. Additionally, checking temperatures only at the end of service does not ensure that food was held at safe temperatures throughout cooking and serving processes.