FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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you can’t
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with cold water
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with ice water
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with boiling water
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Detailed explanation-1: -Submerge the sensor into boiling water. For a bi-metallic stemmed thermometer, wait until the needle stops moving then use a small wrench to turn the calibration nut until the thermometer reads 212°F.
Detailed explanation-2: -Bring water to a rolling boil in a deep saucepan. Place the stem of the thermometer in the boiling water. Again, make sure that it’s submerged at least 2 inches and wait at least 30 seconds. Your thermometer should read 212°F or 100°C.
Detailed explanation-3: -Bimetallic stemmed thermometers are calibrated using the ice-point method. Calibrate on a regular basis and after using the thermometer with very hot or very cold foods, or after dropping or jarring it.
Detailed explanation-4: -If you have the choice between calibrating with an ice bath or boiling water, we suggest you choose an ice bath, that’s because boiling point calibration tests are tricker than ice bath tests. Water boils at 212°F at sea level, but only at sea level, this means that the boiling point varies depending on where you live.