b'What are the Top 3 Food Safety Defenses?How Do I Use a Thermometer?Make sure your thermometer meets Food Code requirements: it must be capable of reading temperatures between 0 F and 220 F. You must have a thermometer that has a small diameter probe, designed to measure thin foods.You must use a food thermometer whenever you cook roasts, chops, poultry, hamburgers, meat loaf, egg cas-serole, or any combination dish. Measuring the the temperature of food is critical to make sure it has reached a safe internal temperature, capable of killing bacteria like Salmonella and E. coli.Instant-read thermometers (both dial and digital) are for quick temperature readings only; theyre not meant to be left in food while its cooking.Treat your thermometer like you would any other cooking tool: clean and sanitize it between uses. A thermometer thats been inserted into partially-cooked meat and then inserted into a second item can contami-nate the food. Its critical to sanitize your thermometer: After each use Any time its placed on an unsanitized surface Any time it may have been exposed to contaminationIf you dont insert your thermometer correctly, you wont get an accurate reading. Make sure the probe goes into the meat for the proper depth, but does not touch a bone. You can insert it either straight or at an angle, into the thickest part of the food. When youre checking the temperature of poultry breast like roast chicken or turkey, insert the stem into the side for a more accurate and easier-to-see reading.Dial thermometers should be inserted about two inches into the meat, without touching bone or fat. You need to leave it for at least 20 seconds to get an ac-curate reading.Digital thermometers should be inserted a half-inch or less into the thickest part of the food, without touching bone or fat. You only need to leave a digital thermometer in the food for five seconds or less.24 eFoodHhaannddlleerrssccoomm24'