If turkey, ham, roast or other animal protein is on your menu over the holidays, now is a good time to make certain your food thermometers are giving you accurate readings. HACCP Mentor advises using either the boiling water method or the ice water slurry method to check your thermometers. A thermometer in boiling water should read 212˚F (at altitudes below 1000 feet) and a thermometer in an ice slurry should read 32˚F, with a two-degree margin of error. If you aren’t already calibrating your thermometers daily, remember to do so before using a new one, after dropping it, or if you use it for testing both very hot and very cold foods.
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