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

Each role gets certain training. A food safety manager is trained with equipment. Any problems in the machinery or process should be reported to them as they might have the largest credibility in that area.

The head chef might know something, but are not the person to go to. They are trained in making sure the food is cooked properly. They are given ingredients that are supposed to make the dish,

The host/hostess could be anyone. A businessman, doctor, lawyer. They do not have the information needed to fix this problem. The fact that they own the establishment does not mean they have the knowledge to operate machinery.

Food handlers might be a good idea to check with, but you cannot always trust them to know the answers. They have some training, but going to a food safety manager is the best bet as they are used to working with machinery such as thermometers.

topeadeniran2 topeadeniran2 · Answer 2 · 2021-08-13T02:08:28+02:00

The certified food manager can help in checking if the thermometer are calibrated correctly.

In this case, the certified food manager has the certification coupled with the necessary skills and experience, therefore such person is the right person to check if the thermometer is properly calibrated.

It should be noted that other food handlers, and the host do not have the required certification and experience and therefore may not be able to help.

Even though, the head chef has the required experience. The person may not be able to tell if the calibration of the thermometer is done correctly.

Therefore, the correct option is A.