The food you offer your guests has specific time and temperature requirements for serving and storing. Are your thermometers coming through for you? Thermometers should be calibrated if it is ever dropped, if it is used to register a wide range of temperatures, and if it is new. A thermometer used daily should be calibrated daily, but you can keep tabs on other thermometers using the ice point method. Statefoodsafety.com suggests filling a cup with ice water, letting it sit for a few minutes, and then placing the thermometer in the cup. Once the temperature reading on the thermometer stabilizes, it should read 32˚F. If it doesn’t, calibrate it according to the manufacturer’s instructions.