Term
| method of calibrating thermometers based on the boiling point of water. |
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Term
| rocess of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or the boiling point of water. |
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Term
| path with food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving. |
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Term
| method of calibrating a thermometer based on the freezing point of water. |
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Term
| Device for accurately measuring the internal temperature of food, coolers, or equipment. |
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Term
| time and temperature monitoring device attached to a food shipment to determine if the product’s temperature has exceeded safe limits during shipment or later storage. |
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Definition
| Time-temperature indicator: |
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