Color and texture are unreliable indicators of whether cooked foods are safe to eat. Using a food thermometer is the only way to make sure cooked foods have reached an internal temperature high enough to kill harmful microorganisms.
Generally, the food thermometer should be placed in the thickest part of the food and should not touch bone, fat, or gristle. The following safe minimum temperatures are recommended to kill harmful microorganisms that cause foodborne illnesses.
A food thermometer should also be used to ensure cooked food is held at a safe temperature until served. Cold foods should be kept at 40°F or below. Hot food should be kept at 140°F or above.
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