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Using your thermometer to check carefully against the standard on your recipe really does help keep your family and, if applicable, customers safe!  What do you do if the meatballs haven't made it up to 155°F or the re-heated soup hasn't reached 165°F yet? Keep cooking and re-check!  Falling short on cooking temperatures can leave living germs in the food. 

 

Do you ever want to skip the thermometer when the beef patty looks brown?  Surprisingly, that could cause trouble.  Scientists explain that color alone isn't always the answer. Even a brown hamburger can be unsafe. This has to do with food chemistry rather than temperature.  SO... use your thermometer. Check final temperature with the thermometer (don't eyeball it.)

 

For further information on egg and food safety Davidson's Pasteurized Eggs