What is the temperature for the melting point or ice method used to calibrate a thermometer?

The melting point of ice method is used to calibrate a thermometer by utilizing the known physical property of ice melting at a specific temperature. For pure ice, this melting point occurs at 32 °F (0 °C) under standard atmospheric conditions. By surrounding the thermometer bulb with a mixture of ice and water at this temperature, you create an environment in which the thermometer can be accurately set or confirmed to read 32 °F. This is a fundamental calibration point since it is consistent and reproducible, making it reliable for ensuring that thermometers provide accurate readings in food safety and other applications.

The other temperature options, while important in their own contexts (for example, 212 °F is the boiling point of water), are not relevant for the melting point method specifically linked to ice calibration. Therefore, the melting point is distinctly identified at 32 °F, confirming the accuracy and reliability of thermometers used in food safety practices.