Why is the boiling point method for calibrating a thermometer often less reliable than the ice-point method?
One method is no more reliable than the other method. The ice-point method is preferred over the boiling point method for reasons of safety and ease of use. The boiling point method can pose a safety threat. With temperature at 212°F, burns from hot water or steam can occur. The atmospheric pressure and altitude above sea level changes the boiling point of water 1°F lower for each 550 feet above sea level. That means an establishment located 5,500 feet above sea level, would have to adjust the pointer to 202°F using this method. Back To Top • Why can eggs be received at 45°F (7°C) while other potentially hazardous foods such as meat, poultry, and fish must be received at 41°F (5°C) or lower. According to section 3-202.11 of the FDA Food Code, if a temperature other than 41°F is specified by law governing the distribution of a potentially hazardous food, such as laws governing milk, molluscan shellfish, and shell eggs, the food may be received at the specified temperature. Current laws
