Internal Temperature

Internal temperature is the temperature measured inside a food, usually at its thickest or coolest point. It is used to assess cooking progress, doneness and food safety. A calibrated probe thermometer is the most reliable tool for measuring internal temperature in foods that require temperature control.

How to measure internal temperature

1. Use a clean, sanitized and calibrated probe thermometer.
2. Insert the probe into the thickest part of the food, avoiding bone, fat pockets, gristle and the cooking vessel.
3. For large or irregular items, check more than one location where appropriate.
4. Allow the reading to stabilize and record it when required.
5. Clean and sanitize the probe between foods to prevent cross-contamination.

Food-safety temperatures

Required internal temperatures depend on the food and jurisdiction. In Canada, commonly used guidance includes 74°C for poultry and 71°C for ground meat. Whole cuts of meat have different recommendations, and the safe combination of temperature and time may vary by product and process. Follow the current local food-safety guidance and the operation’s approved plan.

Internal temperature versus surface temperature

Internal temperature measures the centre or thickest part of the food. Surface temperature measures the exterior and may be much higher during searing, grilling or roasting. A browned crust does not prove that the centre has reached a safe temperature.

Chef’s tip: Do not use colour, cooking time or touch alone when a food-safety temperature check is required. Probe the food in the correct location and document the actual reading.

Key distinction: Internal temperature is the temperature within the food; it is not the oven, pan, oil or holding-unit temperature.