Checking food temperatures is a key step to ensure food safety. Calibrating a food thermometer ensures accurate readings, preventing undercooking and reducing the risk of food poisoning. The primary way to calibrate a manual food thermometer is by using ice water.

To calibrate your thermometer using ice water, put your thermometer in a glass of ice water and adjust until the reading is 32°F, the freezing point. Once this is done, you know that your thermometer will read the temperatures of foods correctly, which will keep your food safe.

Cook foods to these minimum internal temperatures for food safety:

• Seafood: 145°F
• Steaks, roasts, chops (beef, pork): 145°F; rest time: 3 minutes
• Rabbit and venison: 160°F
• Ground meat (beef, pork): 160°F
• Any leftovers: 165°F
• Chicken, poultry: 165°F
• Casseroles: 165°F

Sources:
FoodSafety.gov, go.iastate.edu/WQIZY1
USDA, go.iastate.edu/ZFSABS