If internal temperatures in beef are not achieved, what is the first thing to check?

When internal temperatures in beef are not achieved, the first thing to check is the procedures. This involves reviewing the cooking methods being used to ensure they are appropriate for achieving the necessary temperature to ensure food safety. Proper procedures should outline the correct time and temperature guidelines to which the beef needs to be cooked, as well as any necessary equipment or processes that need to be followed.

If the procedures are not being adhered to, it could lead to undercooked meat, which poses significant food safety risks, such as the potential for foodborne illnesses. By verifying and reinforcing the correct procedures, one can help ensure that the beef reaches the required internal temperature, thus safeguarding the health of consumers and maintaining food integrity.

While the quality of the beef, cooking time, and the temperature gauge are important factors in the cooking process, checking the procedures first assists in identifying whether the right steps are being executed correctly to achieve safe cooking outcomes.