Final answer:
Thermometers in food storage equipment must be accurate within the 'danger zone' of 40°F to 140°F to prevent the rapid growth of bacteria. Cooking thermometers, like meat thermometers, also need to be precise to ensure that food reaches temperatures that kill harmful bacteria.
Step-by-step explanation:
A thermometer used to measure the temperature of air in food storage equipment must be accurate within certain ranges to ensure food safety. According to the U.S. Department of Health & Human Services, bacteria multiply rapidly in the 'danger zone' between 40°F (4°C) and 140°F (60°C). Therefore, it is crucial for food safety that thermometers in food storage equipment be accurate within this range to prevent bacterial growth and potential foodborne illness. When cooking, foods have specific internal temperatures they must reach to be considered safe, and these temperatures must be accurately measured with a reliable thermometer. For instance, a meat thermometer should accurately display temperatures so users can ensure their food is cooked to temperatures that kill harmful bacteria, as indicated in safe cooking temperature charts.
Taking into account the different temperature scales like Fahrenheit, Celsius, and Kelvin is also essential for food safety. The precision of the thermometer and the method of measuring (like infrared radiation with a pyrometer or the traditional alcohol thermometers) play a part in ensuring the temperature readings are trustworthy. For food storage equipment, thermometers need to have an accuracy that corresponds to the temperatures at which perishable foods are safely stored, generally outside the 'danger zone.'