Time & Temperature (NYC)Question 67 of 240
When should a food thermometer be calibrated?
a.Only at the end of the year
b.Only once, when it is purchased
c.Regularly, and especially after it is dropped, exposed to temperature extremes, or when accuracy is in doubt
d.Never; thermometers are always accurate
Explanation
Thermometers should be calibrated on a regular schedule and particularly after being dropped, exposed to extreme heat or cold, or whenever readings seem off. A miscalibrated thermometer can make unsafe food appear safe. Assuming permanent accuracy risks serving undercooked or temperature-abused food.
Practice all 240 questions free — no signup required.
Related questions on this topic
- Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
- A cook thaws shrimp under running water. To be safe, the water must be:
- What is the total maximum time allowed to cool TCS food from 140°F to 41°F under NYC's two-stage cooling rule?
- A new supervisor trained outside NYC says hot food only needs to stay above 135°F. In NYC, what should the supervisor enforce?
- Commercially processed, ready-to-eat food (such as canned chili) that is being heated for hot holding must reach at least:
- A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against NYC Food Protection Certificate Exam · How we review