During cooking, you must check the temperature of foods. The temperature we are concerned with is called the internal temperature. The internal temperature is the temperature obtained from using a probe thermometer and sticking it into the deepest part of the food to obtain the most accurate internal reading. Taking the temperature of a hazardous food during cooking helps inform the food handler when the required minimum internal temperature for that particular food has been reached. Regulatory bodies set standard temperatures for each hazardous food. These set internal temperatures ensure that any pathogens that may have contaminated a food in transit, storage, or preparation are destroyed in the cooking process. Take a quick look at how to use the probe thermometer, as it will be your most valued ally in cooking. (video to the right). Then let's review the temperatures.