How do you calibrate and maintain a thermometer?

• A. Test with ice water (32°F) and boiling water (212°F); adjust offset as needed; perform at shift start and periodically; record results.
• B. Calibrate only if reading seems off; ignore calibration.
• C. Use a digital thermometer only; manual not necessary.
• D. Don't record results.

Answer: (A)

Calibrating and maintaining a thermometer keeps your readings true, which is crucial for food safety and consistent cooking results. Using ice water and boiling water provides fixed reference points (32°F and 212°F at sea level) to check accuracy across the range you’ll cook in. If the thermometer doesn’t read these points correctly, you adjust the offset so future measurements align with reality. Performing this check at the start of each shift and then periodically helps catch drift caused by wear, cleaning, or rough handling. Recording the results creates a traceable log that supports audits and shows the device was verified, not just assumed accurate.

Waiting until readings seem off misses gradual calibration drift. Relying on a digital thermometer alone doesn’t eliminate the need for these checks, since all thermometers can drift over time or after impact. Not recording results removes accountability and makes it harder to prove calibration has been done.