How often should food temperature be checked during cooking?

Checking the food temperature every 30 minutes during cooking is essential for ensuring food safety and quality. This frequency allows cooks to monitor the temperature closely enough to prevent the growth of harmful bacteria, which can proliferate if food is held at unsafe temperatures for too long. Regular temperature checks help in promoting even cooking, ensuring that all parts of the food reach the required safe minimum internal temperature to eliminate any foodborne pathogens.

While checking the temperature at longer intervals, such as every hour or only at the end of cooking, poses a greater risk that food may not be cooked thoroughly or could sit too long in the danger zone (between 40°F - 140°F). The practice of frequent temperature checks also assists in achieving the desired doneness of various food items, contributing to both safety and quality in food preparation.