Food monitoring thermometers can be checked for accuracy using the _____ method.

The ice-point method is a reliable way to check food monitoring thermometers for accuracy. This process involves placing the thermometer in a mixture of crushed ice and water, allowing the thermometer to stabilize and ensuring it reads 32°F (0°C), which is the freezing point of water. This method is effective because it uses a consistent and universally recognized physical property of water to check the calibration of the thermometer, making it simple and reliable for food safety practices.

The other methods presented do not provide the same level of accuracy. The hot-water method, for example, could vary significantly depending on the boiling point elevation due to altitude and impurities in the water. The terms "hot-point" and "ice-check" are not standard terminology for calibration methods, which makes them less suitable for verifying thermometer accuracy. Using the ice-point method ensures that food safety managers can confidently rely on their thermometers to maintain proper temperatures, safeguarding food from harmful pathogens.