If using a thermometer that cannot be calibrated by cold or boiling methods, food handlers should check with whom to make sure the thermometer are calibrated correctly?

A) A certified food manager

B) The head chef at the establishment

C) The host or hostess at the establishment

D) Other food handlers

Question

Colt

5 February, 01:34

+4

Answers (1)

Know the Answer?

Ivan Fields · Answer 1

The answer would be A or B I'm not sure

If using a thermometer that cannot be calibrated by cold or boiling methods, food handlers should check with whom to make sure the thermometer are calibrated correctly?A) A certified food managerB) The head chef at the establishmentC) The host or hostess at the establishmentD) Other food handlers