To check the temperature of meat, poultry, and fish, where should the thermometer be inserted?

The correct answer is to insert the thermometer into the thickest part of the food. This area is typically the last to heat up, so checking the temperature there ensures that the entire piece of meat, poultry, or fish has reached a safe internal temperature, effectively minimizing the risk of foodborne illness.

Inserting the thermometer into the thickest section helps guarantee that cooking is uniform throughout the product. If the temperature reading is satisfactory there, it can be inferred that other areas of the food have reached a safe level as well.

Checking the outer edge of the food may not provide an accurate representation of the overall temperature, as these areas often cook faster and may already be at a safe temperature even if the interior is not. Similarly, measuring near the bone is not ideal because bones can conduct heat, leading to misreading since the flesh around the bone may not be fully cooked. Finally, checking in the juices is not a reliable method because it does not effectively indicate the temperature of the meat itself; the juices may be hot while the internal temperature could still be below the safe threshold.