What is the maximum temperature a thermometer should read when calibrated with boiling water?

When calibrating a thermometer using boiling water, the maximum temperature it should read is based on the boiling point of water at sea level, which is 212 degrees Fahrenheit. This temperature serves as a reference point for ensuring the thermometer is accurate.

Calibrating at the boiling point is a common practice, as this allows food safety professionals to ensure that their thermometers are reliable for checking the temperatures of cooked foods, thereby minimizing the risk of foodborne illnesses. If a thermometer reads lower than 212 degrees in boiling water, it indicates that the device may not be accurately reflecting higher temperatures, which are crucial in proper cooking and receiving food.

The other choices, which are lower temperatures, do not represent the accurate boiling point of water at sea level. Therefore, they aren't suitable benchmarks for thermometer calibration in this scenario.