A food handler should check the temperature at the thickest part of the food, avoiding bone, fat, or the sides and bottom of containers for an accurate reading.

Key principle

  • Insert the thermometer into the center or thickest part of the food, because this is the last area to reach a safe internal temperature.

Practical examples

  • Large meats (roasts, whole beef or pork): Check in the thickest part, away from bone and large pockets of fat.
  • Poultry (whole chicken or turkey): Check the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast.
  • Thin foods (patties, fillets, chops): Insert the probe from the side into the center so as much of the sensing area as possible is inside the food.
  • Casseroles and mixed dishes: Check in the center and thickest areas, and in more than one spot to be sure it is evenly hot.
  • Soups, sauces, and liquids: Stir, then place the probe in the thickest part of the liquid, keeping it away from the sides and bottom of the container.

During hot or cold holding

  • For hot-held food, check the temperature in the middle of the pan or container (not just on the surface) to confirm it is at or above the required safe holding temperature.
  • For cold-held food, place the probe into the center of the food in the pan or container to verify it is at or below the required cold-holding temperature.

Simple rule of thumb: aim for the slowest-heating or slowest-cooling spot (usually the thickest or center area), and avoid contact with bone, fat, or metal surfaces for a true internal temperature.

Information gathered from public forums or data available on the internet and portrayed here.