When checking a foods temperature a foodhandler you should monitor the thermometer until the reading

40 degrees or lower any higher could be risk factors of having bacteria and other germs...not a expert but this is what i know :-)

Habit 1: be proactive  habit 2: begin with the end in mind  habit 3: put first things first  habit 4: think win-win  habit 5: seek first to understand, then to be understood  habit 6: synergize  habit 7: sharpen the saw