At what temperature should a thermometer be calibrated using crushed ice and water?

Calibrating a thermometer using a mixture of crushed ice and water is essential for ensuring its accuracy. The correct temperature for this calibration is 32 degrees Fahrenheit. This temperature corresponds to the freezing point of water under standard atmospheric conditions.

When preparing the calibration mixture, crushed ice should be combined with a small amount of water, creating a slurry that represents the precise temperature at which water freezes. This method is widely recognized in food safety practices and allows for a simple yet effective way to ensure that thermometers are reading correctly, which is crucial for keeping food safe from pathogens that thrive outside of recommended temperature ranges.

Other temperatures listed, such as 0 degrees, 15 degrees, and 40 degrees, do not reflect the accurate freezing point of water and would not serve as a correct reference for calibrating the thermometer. Therefore, utilizing the 32 degrees Fahrenheit benchmark ensures food safety professionals can trust their thermometer readings, especially in food preparation and storage environments.