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

A) food manager

Explanation:

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.

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