What is a critical practice when checking the temperature of cooked foods?

In order to ensure food safety and verify that cooked foods have reached the appropriate internal temperature, inserting the thermometer into the thickest part of the food is essential. This area typically represents the last place where heat penetrates during cooking, making it the best indicator of whether the food has reached a safe temperature throughout.

Using a thermometer correctly helps prevent foodborne illness by ensuring that harmful bacteria are killed off. The thickest part of the food will better reflect the true internal temperature, rather than a superficial reading that could mislead you about the safety of the food.

Checking areas like the outside of the container or the edge of the food, as well as only checking the top layer, may lead to inaccurate assessments of the food's safety. These methods can result in undercooked areas being overlooked, which is why focusing on the thickest portion is a critical practice in temperature checks.