Calibrating a Thermometer: Ice-Point and Boiling-Point Methods
Why calibration is a testable procedure, not a chore
If the thermometer is wrong, every temperature reading in your operation is wrong, which is why the ServSafe Manager exam treats calibration as a control point rather than a maintenance task.
Ice-point method: fill a container with crushed ice and water, stir, insert the probe without touching the sides, wait 30 seconds, adjust to 32 F (0 C).
Boiling-point method: adjust to the boiling point for your altitude, which is 212 F (100 C) at sea level.
Calibrate before each shift, after a drop, and after exposure to extreme temperatures.
Thermocouples and thermistors are calibrated by the manufacturer; bimetallic stemmed thermometers are adjusted with a calibration nut.
Free 580-question ServSafe Manager practice bank with a per-domain weakness map.