Which method is generally recommended for ensuring roast meats reach a safe temperature?

Using a food thermometer is the most reliable method for ensuring roast meats reach a safe temperature. This approach enables food handlers to accurately measure the internal temperature of the meat, which is crucial in preventing foodborne illnesses caused by undercooked proteins. Each type of meat has a specific safe cooking temperature defined by food safety guidelines, and confirmed measurements taken with a calibrated food thermometer ensure that the meat has reached that temperature throughout its entirety.

Other methods, such as estimating based on visual cues, can be misleading as color and texture are not always accurate indicators of doneness. Similarly, cooking for a fixed time without checking can result in variability due to differences in meat size, cooking equipment, or environmental factors. The use of an infrared thermometer may allow for surface temperature readings but does not provide an accurate measure of the interior temperature, which is critical for safety. Thus, using a food thermometer is a best practice that ensures both the safety and quality of the food served.