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If we produce both cooked and raw products, can we use either boiling point or ice point method to calibrate all our thermometers?

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If you produce both cooked and raw products, you can use the boiling point method to calibrate all your thermometers. This is because it provides the stable temperature for food products. Go to http://www.fsafood.com/main/Libraries/Documents/Food_Safety_First_Manual.sflb.ashx for details.

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