According to the USDA, “Using a food thermometer is the only reliable way to ensure safety and to determine desired "doneness" of meat, poultry, and egg products. 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” (Food Safety and Inspection Service, USDA, 2015). It is important to understand how to safely handle food in order to prevent foodborne illness.

A substance use recovery house for men in Jefferson County participated in the University of Kentucky’s Nutrition Education Program through the Jefferson County Cooperative Extension Service.  The program, Healthy Choices for Every Body was offered. One of the lessons taught was Food Safety for Every Body and one of the topics focused on using a meat thermometer. The majority of clients did not own or know how to use a thermometer. Meat thermometers were given to everyone as a reinforcement item in the class.

The Nutrition Education Program Assistant explained to the group that a meat thermometer is the best way to know if food is cooked to the proper temperature. The SNAP- Education Assistant instructed the group on how to calibrate and to clean a meat thermometer properly. The Nutrition Education Program Assistant prepared the Garlic Pork recipe in advance and demonstrated to the clients how to use a meat thermometer to determine when the pork was cooked to the proper temperature. 

When the program concluded, the results of the exit survey showed that twelve out of the thirteen men in the class stated that they were going to use the meat thermometers they were given regularly, for a 92% success rate.