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The best way to judge the cooking and holding temperatures of food is to use a reliable food thermometer. For cooked foods, ensure that they reach the appropriate internal temperature as recommended for safety, such as 165°F (74°C) for poultry. For holding temperatures, keep hot foods above 140°F (60°C) and cold foods below 40°F (4°C). Regularly calibrating the thermometer ensures accurate readings for food safety.

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1d ago

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