To what temperature accuracy must a thermometer used to measure food be accurate?

To what temperature accuracy must a thermometer used to measure food be accurate?

• A. +/- 1ºF or +/- 0.5ºC
• B. +/- 2ºF or +/- 1ºC
• C. +/- 5ºF or +/- 2.5ºC
• D. +/- 0.5ºF or +/- 0.25ºC

Answer: (B)

The correct temperature accuracy for a thermometer used to measure food is +/- 2ºF or +/- 1ºC. This level of accuracy ensures that the thermometer can reliably measure the temperature of foods, which is essential for food safety. Foods must be cooked to specific temperatures to kill harmful bacteria and pathogens. Having a thermometer that is accurate within this range helps food workers ensure that they are reaching the necessary temperatures to maintain food safety and quality. While more precise thermometers do exist, it is critical to balance accuracy with practicality in a kitchen environment. The chosen accuracy level also aligns with guidelines from food safety organizations, making it a standard to follow in commercial food operations. When thermometers fall outside this accuracy range, it can increase the risk of undercooking food or serving it at unsafe temperatures, which could lead to foodborne illnesses.

The correct temperature accuracy for a thermometer used to measure food is +/- 2ºF or +/- 1ºC. This level of accuracy ensures that the thermometer can reliably measure the temperature of foods, which is essential for food safety. Foods must be cooked to specific temperatures to kill harmful bacteria and pathogens. Having a thermometer that is accurate within this range helps food workers ensure that they are reaching the necessary temperatures to maintain food safety and quality.

While more precise thermometers do exist, it is critical to balance accuracy with practicality in a kitchen environment. The chosen accuracy level also aligns with guidelines from food safety organizations, making it a standard to follow in commercial food operations. When thermometers fall outside this accuracy range, it can increase the risk of undercooking food or serving it at unsafe temperatures, which could lead to foodborne illnesses.