A food handler should check the temperature of food in the thickest part of the food to get an accurate reading. For meats, the thermometer probe should be placed in the innermost part of the wing, thigh, or the thickest part of the breast, avoiding bone, fat, or gristle. For liquids, the probe should be inserted while ensuring it does not touch the sides or bottom of the container. It is also important to let the temperature stabilize before reading it to ensure accuracy. Checking the food temperature at these specific locations helps determine if the food has reached a safe internal temperature to prevent foodborne illnesses. Additionally, for hot-held or cold-held food, the internal temperature should be checked periodically—hot food should be held at 135°F (57°C) or higher, and cold food at 41°F (5°C) or lower—to keep it out of the temperature danger zone where pathogens grow rapidly.