What is the boiling point calibration method for a thermometer?

The boiling point calibration method for a thermometer involves submerging it in boiling water. This process takes advantage of the known boiling point of water at sea level, which is 212°F (100°C). By placing the thermometer in boiling water, you can verify and adjust its accuracy at this specific temperature. If the thermometer does not read 212°F, it indicates that calibration is needed to ensure its readings are accurate for food safety measurements.

This method is essential for ensuring that the thermometer provides precise readings, particularly in food handling, where accurate temperature readings are crucial for preventing foodborne illnesses. When calibrated correctly at the boiling point, the thermometer will provide reliable readings for lower temperatures as well, improving overall safety practices in food preparation and storage.