Final answer:
To check the temperature of meat, poultry, and fish, use a calibrated meat thermometer. Insert the probe into the thickest part without touching bone or fat, and compare the reading with safe temperature guidelines. Ensure refrigeration is below 40°F to prevent bacterial growth.
Step-by-step explanation:
To check the temperature of received meat, poultry, and fish, it is essential to use a reliable and calibrated thermometer. A meat thermometer can measure the internal temperature to ensure it is at a safe level. When checking the temperature, insert the thermometer probe into the thickest part of the meat or fish without touching bone, fat, or gristle. Record the temperature and compare it with the safe minimum internal temperature guidelines: 145°F (63°C) for whole cuts of beef, pork, lamb, and veal; 160°F (71°C) for ground meats; and 165°F (74°C) for all poultry. Additionally, make sure the temperature in refrigeration is kept at or below 40°F (4°C) to inhibit bacterial growth.
For places without a traditional thermometer, such as monitoring the temperature of storage units, an infrared pyrometer can be used. It's important that the temperature control be stringent, as failure of temperature control can allow microorganisms to multiply, especially between the temperatures of 40°F (4°C) and 140°F (60°C). Foods left in this "danger zone" for more than two hours should be considered unsafe.