Michigan Food Safety Management Practice Test

When calibrating a temperature measuring device using the ice method, what is the target temperature that the indicator must stabilize at?

1. 32 Degrees

2. 0 Degrees

3. 212 Degrees

4. 41 Degrees

The correct answer is: 32 Degrees

The target temperature when calibrating a temperature measuring device using the ice method is indeed 32 degrees Fahrenheit. This method involves using a mixture of crushed ice and water, which creates a stable environment at the freezing point of water. Since water freezes at 32 degrees Fahrenheit, the indicator of your temperature measuring device should stabilize at this temperature to confirm its accuracy. Using this calibration method is crucial because it ensures that the device will provide accurate temperature readings during food preparation and storage, which are essential for maintaining food safety. If the device does not stabilize at 32 degrees during this process, it indicates that it may need adjustment or repair to ensure it gives precise temperatures. This understanding highlights the importance of regularly calibrating temperature measuring devices to prevent foodborne illnesses that can arise from improper food handling and temperature control.