At what temperature can a thermometer be calibrated using boiling water?

A thermometer can be calibrated using boiling water at 212 degrees Fahrenheit because this is the standard boiling point of water at sea level under normal atmospheric pressure. It is crucial for food safety and quality that thermometers provide accurate readings to ensure that food is cooked and held at safe temperatures to prevent foodborne illnesses.

In practical use, boiling water serves as a reliable reference point for calibrating thermometers. When a thermometer is placed in boiling water, it should read exactly 212 degrees Fahrenheit. If it does not, adjustments can be made to ensure that the thermometer provides accurate measurements in food preparation and service, which is vital for maintaining food safety standards. This calibration method is widely recognized and used in food service operations.

Other temperatures listed, such as 100 degrees Fahrenheit and 190 degrees Fahrenheit, do not correspond to standard boiling points and would not serve as reliable benchmarks for calibration. Similarly, 240 degrees Fahrenheit is above the boiling point of water at sea level and is not practical for this purpose.