National Food Safety Education Month was created by the food service industry in 1995 and is widely supported by federal and state government agencies, and consumer organizations. This year's theme, Cook It Safely, stresses the importance of cooking foods to safe temperatures to prevent foodborne illness. When foods are heated for a long enough time and at a high enough temperature, harmful bacteria that cause foodborne illness are destroyed. The most effective way to determine when food is cooked safely is to use a food thermometer. According to a 1998 FDA and USDA consumer food safety survey, less than half of the population owns a food thermometer, with only three percent using one often when cooking hamburgers.
Food thermometers come in several styles, including instant-read digital or dial thermometers.
These are designed for quick temperature readings and are good for measuring the temperature of thin food, such as hamburger patties and boneless chicken breasts. They can be purchased at most kitchen and grocery stores. Oven-proof thermometers may be placed in food at the beginning of cooking and remain there throughout cooking. As a general rule, insert the thermometer into the thickest part of the food. For whole poultry, insert into the inner thigh nearest the breast, but not touching the bone.