Many food handlers believe that visible indicators, such as color changes, can be used to determine if foods are cooked to a point where pathogens are killed. Unlike the temperatures required for safety, these sensory aspects are subjective. "Doneness" refers to when a food is cooked to a desired state and indicates the sensory aspects of foods such as texture, appearance, and juiciness.
To be safe, these foods must be cooked to a safe minimum internal temperature to destroy any harmful microorganisms that may be in the food. Using a food thermometer is the only reliable way to ensure safety and to determine desired "doneness" of meat, poultry, and egg products. It is essential to use a food thermometer when cooking meat, poultry, and egg products to prevent undercooking, verify that food has reached a safe minimum internal temperature, and consequently, prevent foodborne illness.
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