Suffolk Food Managers Certification Practice Test

The two temperatures used when checking your thermometer are 32°F and 212°F because they represent the freezing and boiling points of water, respectively. These benchmarks are critical for calibrating thermometers accurately, ensuring that they provide reliable readings across various food temperatures. Checking a thermometer at these points allows food safety managers to verify its accuracy in both cold and hot ranges, which is essential for safe food handling and cooking practices. Accurate thermometer readings help prevent foodborne illnesses by ensuring that foods are stored, cooked, and served at safe temperatures.