A meat thermometer is one way to ensure that your meat is cooked thoroughly. Remember that poultry is considered cooked at 180° Fahrenheit, while red meat, pork and lamb should reach an internal temperature of 160° Fahrenheit. A meat thermometer can also come in handy after you’ve cooked your food by ensuring that the internal temperature does not fall into the “danger zone.”*
Relying on taste or smell is not enough to identify contaminated food. Use a thermometer to ensure that perishable foods stay out of the “danger zone”, which is when temperatures fall between 40° and 140° Fahrenheit.
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