Instant-read thermometers at every station. Calibrate weekly with ice-water (32°F) and boiling-water (212°F) tests. Probe sanitized between uses. Cooking temps logged in the food safety log: chicken 165°F, pork 145°F, ground beef 160°F, seafood 145°F. Health Department inspects this log. Out-of-spec readings get re-cooked, no exception.