Food Manager Practice Exam

Thermometers must measure temperatures within which range?

1. 10 to 200 degrees F

2. 0 to 220 degrees F

3. 20 to 250 degrees F

4. -10 to 212 degrees F

The correct answer is: 0 to 220 degrees F

The appropriate range for thermometers used in food safety and management is indeed essential for accurately monitoring food temperatures, preventing foodborne illnesses, and ensuring that food is cooked and stored properly. The range of 0 to 220 degrees Fahrenheit is particularly significant for various applications in food service. This temperature range provides ample coverage for measuring critical food temperatures, including safe cooking temperatures for meats, maintaining proper hot holding temperatures, and checking the temperature of water and other liquids used in food preparation. The lower end of the range allows for the measurement of temperatures close to freezing, which is important for monitoring items stored in refrigeration. The upper end of the range accommodates the need to measure boiling liquids, which is crucial in many cooking processes. Other ranges listed may not cover the necessary temperatures required for all food safety practices, potentially leading to inaccurate readings that could compromise food safety. For example, a thermometer with a range starting below 0 or maxing out below boiling would not be useful in a commercial kitchen setting. Thus, the range of 0 to 220 degrees F is optimal for the diverse temperature monitoring needs in food management.