Final answer:
A thermometer should be placed in the thickest part of the food away from bone, fat, and gristle. It is essential for it to reach a safe temperature to kill bacteria. The refrigerator should be kept at or below 4°C (40°F), and the freezer below -18°C (0°F) for food safety.
Step-by-step explanation:
To ensure food safety, a thermometer should be placed in the thickest part of the food, away from bone, fat, and gristle. Measuring the internal temperature of food is critical, as it should reach a high enough temperature to kill any harmful bacteria. The temperature should be checked at the end of the cooking process, and it's advisable to check several spots if you are cooking large pieces of food.
For foods that are thinner, such as burgers or chicken breasts, insert the thermometer through the side of the food to get a proper reading. When using a pressure cooker, note that food cooks under higher pressure and temperature, reaching temperatures as high as 252°F (122°C), killing bacteria more efficiently.
Furthermore, it's essential to keep a refrigerator's temperature at or below 4°C (40°F) and a freezer's temperature below -18°C (0°F) to prevent bacterial growth in stored foods. In case of a power outage, if the refrigerator temperature stays below 40°F food remains safe, but if it exceeds two hours or more, the food may no longer be safe to consume.