Calibrating a Thermometer

[beer-b-q]

The following was taken from "Rules, Regulations and Resources or Farmers’ Markets in Kansas". I thought it might be of interest to some of you on calibrating thermometers...
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Calibrating a [/font][font=&quot]Thermometer[/font]
[font=&quot]Thermometers must be used to assess [/font][font=&quot]the proper[/font][font=&quot] temperature of food distributed as [/font][font=&quot]samples or sold.

They[/font][font=&quot]should be calibrated before each day’s [/font][font=&quot]use by:[/font]

• [font=&quot]Filling a cup with ice[/font]
• [font=&quot]Adding just enough water to fill the [/font][font=&quot]air space just [/font][font=&quot]over the thermometer sensor[/font]
• [font=&quot]Leaving the thermometer in the cup [/font][font=&quot]for at least [/font][font=&quot]two minutes[/font]
• [font=&quot]Reading the thermometer. If the [/font][font=&quot]thermometer[/font][font=&quot] does not read 32°, then adjust according [/font][font=&quot]to [/font][font=&quot]instructions[/font]

[font=&quot]Thermometers appropriate for [/font][font=&quot]measuring the[/font][font=&quot]temperatures of products sold must be [/font][font=&quot]used (for hot[/font][font=&quot] food,
use a 0° to 220° thermometer; for [/font][font=&quot]cold or frozen[/font][font=&quot] food, use a –40° to 160° thermometer). [/font] [font=&quot]

Critical[/font][font=&quot] temperatures for germ growth are 40° to [/font][font=&quot]160°.

Dispose[/font] [font=&quot]of food items left in this range of [/font][font=&quot]temperatures for two[/font][font=&quot] hours or more.

To insure that food items [/font][font=&quot]are maintained[/font][font=&quot] at the correct temperature, take [/font][font=&quot]temperatures once [/font][font=&quot]hourly.[/font]

[font=&quot]

Source:[/font][font=&quot]Rules, Regulations and Resources or [font=&quot]Farmers’ Markets in Kansas
http://www.kansasruralcenter.org/publications/RRRFM.pdf
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[rivet]

Excellent post, thanks for sharing it! SHould probably be a sticky for the newbies.

 

[3montes]

Great post thanks for the info. I put my Brinkmann snp thermo in a pot of boiling water the other day to find it is about 20 degrees short. It read about 190. I never relied on it and knew it was inaccurate but didn't know it was off that much. My Maverick was nearly dead on. I have to try the ice test on my Weber digital and this post helps.

 

[mikey]

The "Danger Zone" (40 °F-140 °F)
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

http://www.fsis.usda.gov/Fact_Sheets...Food/index.asp

It's actually 140 degrees, not 160 degrees as previously stated in the first thread.

 

[chefrob]

most jurisdictions alow for up to 3 hrs. it used to be 2 then switched to 3 here.

 

[mballi3011]

I definetly second the idea of making this a sticky for the newbies. Thanks for posting it and showing everyone of the importance of calibrating your thermo meter. I do this to every new thermo I get.

 

[richoso1]

This is a very helpful thread, thanks for posting it. This information has been posted in the past and comes around again every so often. There are some variables to make mention of here; some thermometers cannot be adjusted for calibration, and the altitude at which the calibration is been tested can effect the readings. For an ice water test, the thermometer would have to be in frozen water to read 32°, they usually will read around 33°-34° in ice water. Hot water test, if you are at exactly sea level it should read 212°, but few of us live at sea level. Easiest thing to do is make note of the difference and work from there. Once again, thanks for the thread.