To ensure accurate temperature readings, always check the thickest part of the meat with a food thermometer to cook it safely and kill harmful bacteria.
The thickest part of the meat is where you should always check the temperature with a thermometer to get the most accurate reading. This is crucial to ensure that the meat is cooked to a safe internal temperature, especially to kill harmful bacteria.
Using a food thermometer is essential to measure the internal temperature properly. Different types of food require specific minimum cooking temperatures, such as 145°F for whole beef, pork, lamb, and veal, 160°F for ground meats, and 165°F for poultry.
It is important to note that relying on the color and texture alone of the meat is not a reliable indicator of doneness. Using a thermometer is the best practice to guarantee food safety.
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