A receiving clerk uses a calibrated thermometer to check a case of raw fish. To take an accurate temperature of packaged product, the clerk should:

Explanation

To verify receiving temperatures, the clerk should insert a clean, sanitized, calibrated thermometer into the thickest part of the food, or fold the probe between two packages for packaged items, and record the reading. The truck's air temperature, the figure printed on the supplier's invoice, and how cold the case feels through a bare hand all describe something other than the food's internal temperature, so none of them verify the delivery. The probe must be cleaned and sanitized before and after to avoid cross-contamination.