Nutrition & Foodservice Edge Magazine - September/October 2024 - 21

CHECKING THE
ACCURACY
OF A FOOD
THERMOMETER
Calibrating your
thermometer is crucial
to ensuring accurate
temperature readings in
your cooking processes.
To properly calibrate a
thermometer, the FSIS
recommends either one of the
two methods listed here: the
ice-point method or boilingpoint
method.
Ice Water Method:
1. Fill a glass with ice and then add
potable cold water, ensuring the
glass is completely filled. Stir the
mixture for a few minutes to ensure
the water is uniformly cold.
2. Place the thermometer's probe into
the ice water, ensuring it doesn't
touch the sides or bottom of the
glass. Wait for the temperature
reading to stabilize.
3. A properly calibrated thermometer
should read 32°F (0°C) in the ice
water. If the reading is off, consult
your thermometer's manual on
how to adjust it. Some digital
thermometers have a calibration
button, while analog thermometers
might have a calibration nut under
the thermometer's head you can
turn.
Boiling Water Method:
1. Bring a pot of potable tap water to a
rolling boil.
2. Carefully immerse the
thermometer's probe into the
boiling water, ensuring it doesn't
touch the sides or bottom of the pot.
Hold it in the center of the boiling
water, and wait until the reading
stabilizes, about 30 seconds.
3. At sea level, the
thermometer should read
212°F (100°C). If you're
at a higher altitude, the
boiling point decreases
by about 1°F for every 500
feet above sea level. If the
thermometer's reading is
inaccurate, refer to the manual for
recalibration instructions.
USING THE ICE
WATER METHOD,
a properly calibrated
thermometer should read
32˚F (0˚C).
PLACING THE
THERMOMETER
CORRECTLY
Even if the food thermometer cannot
be calibrated, it should still be
checked regularly for accuracy using
either method. Calibrating a food
thermometer should occur:
* Before first use: Verify the accuracy
of the thermometer right out of the
box.
* After an extreme temperature
change: Recalibrate if the
thermometer has been exposed to
extremely high or low temperatures.
* After dropping the thermometer:
Any physical damage or impact can
affect its accuracy.
* At regular intervals: It's good
practice to calibrate your food
thermometer periodically to
maintain its precision.
Thermometer placement is vital for
obtaining accurate temperature
readings in various types of food. For
meats, and poultry such as chicken
and turkey, it is important to insert the
thermometer probe into the thickest
part of the meat, away from bones and
fatty areas due to variations in heat
distribution. In some instances, the
food thermometer may be inserted
sideways if necessary. When the food
is irregularly shaped, the temperature
should be checked in several places.
In casseroles or dishes, it is best to
check the temperature in multiple
places, especially aiming for the center
to capture an accurate temperature
reading of the overall dish. This
ensures that all parts of the dish,
especially the denser or thicker
sections, are adequately cooked and
NUTRITION & F OOD SER VICE EDGE | SEPTEMBER-OCTOBER 2024 21
Nutrition & Foodservice Edge Magazine - September/October 2024

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