What is a recommended method for calibrating thermometers?

Using the ice point method is a recommended way to calibrate thermometers because it provides a reliable and consistent reference point. This method involves immersing the thermometer into a mixture of crushed ice and water, ensuring that the ice is at a stable temperature of 32°F (0°C), which is the freezing point of water. By allowing the thermometer to read this temperature, you can accurately verify its calibration. If the thermometer does not show 32°F, it can be adjusted accordingly.

This method is especially useful because it is easy to perform and does not require specialized equipment outside of the thermometer and ice water. It is a standardized procedure that is widely accepted in various food safety guidelines. The ice point method also helps ensure accuracy across different types of thermometers, making it a preferred choice in food handling environments where precise temperature readings are crucial for food safety.