How should you check whether food has been kept at a safe temperature before serving?

• A. By looking at the color of the food.
• B. By measuring the internal temperature with a thermometer.
• C. By how long it has been on the stove.
• D. By the smell alone.

Answer: (B)

Checking safe temperature is about confirming the food’s actual internal temperature with a thermometer. This gives an objective reading that shows whether the food has reached a high enough temperature to kill harmful bacteria and whether it’s been kept hot enough during holding. Color, smell, or how long it’s been on the stove aren’t reliable indicators—foods can look or smell fine even when they’re not safely heated, and time alone doesn’t guarantee proper temperature.

Use a food thermometer to measure the thickest part of the food, keeping the probe away from bone or the pan for an accurate reading. Compare the result to safe temperature guidelines: reheated leftovers should reach at least 165°F (74°C), and hot foods held for serving should be kept at 140°F (60°C) or hotter. If it hasn’t reached the safe temperature yet, continue heating and recheck until it does.