What is the correct temperature reading when calibrating a thermometer using the ice point method?

When calibrating a thermometer using the ice point method, the correct temperature reading is 32 degrees Fahrenheit. This method involves placing the thermometer in a mixture of ice and water, which creates a stable reference point for calibration. Since the freezing point of water is 32 degrees Fahrenheit, this ensures that the thermometer is accurately measuring cold temperatures.

Using this method is important because it helps verify that the thermometer is reading correctly within a critical range for food safety, particularly for items that are stored in refrigeration. Accurate thermometer readings are essential to ensure that food is cooked and stored at safe temperatures to prevent foodborne illnesses.

Other temperature choices do not align with the ice point calibration method. For example, 0 degrees Fahrenheit is not a standard reference temperature for this calibration technique, while 100 degrees Fahrenheit is a typical temperature for warm water, and 212 degrees Fahrenheit represents the boiling point of water, which is not relevant when calibrating with ice.