A thermometer for measuring food temperatures should be accurate to +/- 2°F, easy to read, and

• A. Calibrated
• B. Validated
• C. Certified
• D. Verified

Answer: (A)

Calibrating a thermometer ensures its readings are accurate and consistent, which is essential when you need measurements within a tight allowance like +/- 2°F. Calibration is the process of comparing the thermometer to known reference temps (such as ice water at 32°F and boiling water at 212°F at sea level) and adjusting it so the displayed numbers reflect true temperatures. This makes the instrument reliable for judging whether food is within safe temperatures, and it also helps keep readings easy to interpret since the scale matches real temps.

Validated would mean the device has been shown to be suitable in principle, but it doesn’t guarantee the actual readings are correct. Certified implies formal, external recognition, which isn’t necessary for everyday use. Verified means checking readings against a standard without making adjustments. Calibration, by contrast, directly ensures accuracy to the required tolerance.