Thermometers should be calibrated regularly to make sure the readings are correct. The ice-point method is the most widely used method to calibrate a thermometer.
Using the Ice-Point Method to Calibrate a Thermometer
Fill a large glass with crushed ice.
Add clean tap water to the top of the ice and stir well.
Immerse the food thermometer stem or probe into the ice water. Make sure the sensing area is underwater.
Wait a minimum of 30 seconds before adjusting, or until the reading stabilizes. (For ease in handling, the stem of the food thermometer can be placed through the clip section of the stem sheath and, holding the sheath horizontally, lowered into the water.)
Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer with a suitable tool and turn the head, so the pointer reads 32° F (0° C).
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