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The choice of the second buffer depends on your application: if you measure values below pH 7, use pH 4 as a second buffer. If you measure values above pH 7, use pH 10 as your second buffer. Some of our pH meter use 3 points calibration, keep in mind to always start with pH 7 first and others after.
For the boiling water method, sit your food thermometer in boiling water. The reading should be 100 degrees Celsius. For the ice slurry method, the reading should be zero degrees Celsius. If you find that the readings do not match 100 or zero, your food thermometer requires calibration. You may have the ability to undertake this adjustment in-house or you may need to send the equipment to an external calibration provider.