To maintain safe food handling practices, what is critical when using a food thermometer?

Using a food thermometer accurately is essential in ensuring that food is cooked to the right temperature to eliminate harmful bacteria and ensure safety. Inserting the thermometer into the thickest part of the food is critical because this is usually where the food will take the longest to heat. By measuring the temperature at the thickest part, you can be more confident that the entire portion of food has reached a safe internal temperature throughout, reducing the risk of foodborne illnesses.

The other practices, while they may have some relevance, do not directly contribute to measuring the cook quality of the food effectively. For instance, placing the thermometer on the surface of the food does not provide an accurate reading of the internal temperature, which is essential for safety. Using it only after cooking is complete misses the opportunity to check if the food has reached safe temperatures during the cooking process. Finally, while calibrating a thermometer is important for accuracy, doing it every hour may not be practical for regular food handling scenarios; calibrating before use is generally sufficient.