There are several different mistakes that are made when taking the temperature of potentially hazardous food items.
These mistakes include: not inserting the bi-metal probe thermometer into the deepest portion of the food, taking temperatures of meats too close to the bone in the space created when meat separates from the bone, not using a calibrated thermometer, and not insuring that the thermometer has been properly cleaned and sanitized prior to use.
These issues can not only provide a false sense of food security, but also may contribute to cross contamination.