When using the slush method to calibrate a thermometer, the thermometer should be placed into what?

The slush method for calibrating a thermometer involves using crushed ice and water. This method ensures that the thermometer is placed in an environment that simulates a stable temperature, specifically at or near the freezing point of water. By using crushed ice, the ice can create a slushy mixture when combined with a small amount of water, ensuring a consistent and accurate freezing point.

This mixture allows for the thermometer to be calibrated to 32°F (0°C), which is critical for accurate temperature readings in food safety. Crushed ice and water together provide a uniform temperature that helps to eliminate any air pockets or temperature variation that might occur if only ice or water were used alone.

Other options, such as using a bowl filled with just ice cubes or just cold water, do not create the same temperature stability necessary for an accurate calibration. The quality of calibration is paramount in maintaining food safety standards, which is why the slush method with a mix of crushed ice and water is the recommended practice.