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  Using a thermometer is the only reliable way to ensure safety and to determine the “doneness” of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Doneness refers to a food being cooked to the desired state, and indicates the sensory aspects of foods such as texture, appearance, and juiciness. Food industry temperature probe is required for safety, these sensory aspects are subjective. Many food handlers believe that visible indicators, such as color changes in the food, can be relied on to determine that foods have, been cooked to an endpoint that ensures bacterial destruction. However, recent research has shown that color and texture indicators are not reliable. For example, ground beef may turn brown before it has reached a temperature at which bacteria are destroyed. A consumer preparing hamburger patties and depending on visual signs to determine safety by using the brown color