Calibration Guide
Important steps to make a proper ice bath
IMPORTANT! Read instructions carefully to determine your thermometer's accuracy specifications.
1. Fill Cup with Ice
Fill the cup to the top with ice. Crushed ice works best due to the smaller spaces between the ice crystals.
2. Add Water to Cup
Fill the cup with water until it is about 1/2 inch below the top of the ice. Ensure that the ice is resting on the bottom of the cup and not floating. If the ice is floating, pour off some water and add more ice.
CAUTION: The water underneath the ice will not be at 32°F (0°C).
3. Insert Probe, Slowly Stir
Stir the thermometer probe in the center of the ice bath and allow time for the sensor to stabilize for an accurate temperature reading.
**IMPORTANT:** Continue stirring the probe while measuring.
To ensure better accuracy, keep the probe tip away from the sides and bottom of the cup.
4. Calibrate
When placed in an ice bath, your thermometer should read 32°F (0°C). Before making any adjustments to the thermometer, consult the instruction manual. However, first, check that the readings fall within the manufacturer's accuracy specifications. If the readings are within the specified tolerance, do not adjust the thermometer's temperature reading!
Note: Many instant-read thermometers have a built-in calibration feature.
Temperature Zones
212°F: Water boils at sea level
180°F - 195°F: Required for non-chemical sanitizing dishwashers
165°F: Most bacteria killed
Recommended internal temperature:
Eggs at least 155°F
Pork at least 160°F
Beef: ground, medium well at least 160°F
Beef: ground, well 170°F
Poultry 170°F
Temperature Zones
212°F: Water boils at sea level
180°F - 195°F: Required for non-chemical sanitizing dishwashers
165°F: Most bacteria killed
Recommended internal temperature:
Eggs at least 155°F
Pork at least 160°F
Beef: ground, medium well at least 160°F
Beef: ground, well 170°F
Poultry 170°F
Danger Zone 41°-135°F
135°F: Minimum hot-holding temperature, including ready-to-eat and buffet style
120°F: Minimum hot water temperature in a food facility
41°F: Maximum cold holding temperature
41°F Thaw frozen foods at this temperature
Danger Zone 41°-135°F
135°F: Minimum hot-holding temperature, including ready-to-eat and buffet style
120°F: Minimum hot water temperature in a food facility
41°F: Maximum cold holding temperature
41°F Thaw frozen foods at this temperature
Cold Temperature Zones
35-41°F Set refrigerator temperature to insure proper food temperature
32°F Water freezes
0°F Store frozen food below
Cold Temperature Zones
35-41°F Set refrigerator temperature to insure proper food temperature
32°F Water freezes
0°F Store frozen food below
Food Handling Guidelines
- To ensure food safety, keep cold foods at or below 41°F and hot foods at or above 135°F. When cooling potentially hazardous hot foods, it is essential to cool them quickly:
- Cool from 135°F to 70°F within 2 hours.
- Cool from 70°F to 41°F within 4 hours. - To facilitate the cooling process, use shallow pans with a maximum product depth of 2 inches. Place the food in the refrigerator uncovered or loosely covered during cooling.
- Avoid defrosting food at room temperature. Instead, use one of the following methods: a refrigerator, continuously running cold water, a microwave, or cooking directly from the frozen state. Any frozen food that has been thawed should be cooked or otherwise processed before it can be refrozen.
- Cook foods to the proper internal temperature. Use a metal probe thermometer to ensure that food is thoroughly cooked.
- Wash your hands thoroughly with hot, soapy water for at least 20 seconds before and after handling food.
- Avoid handling food if you are ill, have a skin infection, or have cuts on your hands.
- Never cross-contaminate by transferring raw food to cooked products.
- Wash, rinse, and sanitize cutting boards and knives after each use.
- Reheat leftovers to an internal temperature of 165°F or higher. Stir constantly to ensure even cooking, or microwave them to 195°F. Do not reheat leftovers more than once.
- Keep kitchens, dining areas, and storage rooms free from insects and rodents. Store chemicals away from food.
- Reheat leftovers to 165°F internal temperature or higher, stirring constantly to cook evenly, or microwave to 195°F. Never reheat leftovers more than once.
- Keep kitchens, dining areas and storage rooms free from insects and rodents. Store chemicals away from food.
Food Handling Guidelines
- To ensure food safety, keep cold foods at or below 41°F and hot foods at or above 135°F. When cooling potentially hazardous hot foods, it is essential to cool them quickly:
- Cool from 135°F to 70°F within 2 hours.
- Cool from 70°F to 41°F within 4 hours. - To facilitate the cooling process, use shallow pans with a maximum product depth of 2 inches. Place the food in the refrigerator uncovered or loosely covered during cooling.
- Avoid defrosting food at room temperature. Instead, use one of the following methods: a refrigerator, continuously running cold water, a microwave, or cooking directly from the frozen state. Any frozen food that has been thawed should be cooked or otherwise processed before it can be refrozen.
- Cook foods to the proper internal temperature. Use a metal probe thermometer to ensure that food is thoroughly cooked.
- Wash your hands thoroughly with hot, soapy water for at least 20 seconds before and after handling food.
- Avoid handling food if you are ill, have a skin infection, or have cuts on your hands.
- Never cross-contaminate by transferring raw food to cooked products.
- Wash, rinse, and sanitize cutting boards and knives after each use.
- Reheat leftovers to an internal temperature of 165°F or higher. Stir constantly to ensure even cooking, or microwave them to 195°F. Do not reheat leftovers more than once.
- Keep kitchens, dining areas, and storage rooms free from insects and rodents. Store chemicals away from food.
- Reheat leftovers to 165°F internal temperature or higher, stirring constantly to cook evenly, or microwave to 195°F. Never reheat leftovers more than once.
- Keep kitchens, dining areas and storage rooms free from insects and rodents. Store chemicals away from food.