Using food thermometers to measure and maintain safe food temperatures is crucial to prevent bacterial contamination and ensure food safety.
To properly measure and maintain food temperatures to ensure safety for consumption, use a food thermometer to check the internal temperature of cooked foods. Make sure that cooked food reaches a high enough internal temperature to kill harmful bacteria, which usually multiply rapidly between 4°C and 60°C (40°F and 140°F).
Properly cooked ground meat should reach 160°F to ensure safety against harmful bacteria. Failure of temperature control can lead to rapid bacterial growth and make perishable foods dangerous to eat if left within the 4°C to 60°C range for more than two hours.
Understanding the difference between temperature and heat, different scales used to measure temperature, and principles of thermal processing of foods are crucial for maintaining food safety and preventing bacterial contamination.
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