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:

解析

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. Air temperature, the invoice figure, or touching the box do not give the food's true internal temperature. The probe must be cleaned and sanitized before and after to avoid cross-contamination.