How should the final temperature of a cooked product be determined?

The final temperature of a cooked product should be determined using a food thermometer, ensuring it reaches the recommended internal temperature for safety and quality. For meats, this varies by type, such as 165°F (74°C) for poultry and 145°F (63°C) for whole cuts of beef, pork, and lamb. Insert the thermometer into the thickest part of the product, avoiding bone and fat, to get an accurate reading. Always allow the food to rest for a few minutes after cooking, as the temperature can continue to rise slightly.