Colour alone cannot reliably show whether meat is safe. A clean instant-read thermometer gives a clear answer without overcooking the food.
Check the thickest part, away from bone: chicken 75°C, minced meat 71°C, whole beef or lamb cuts at least 63°C followed by a three-minute rest, and fish 63°C. Clean the probe before and after every use.
Resting is part of cooking. It lets heat settle and juices redistribute, giving safer, more tender results.