What should be done to check the temperature of cooled food before refrigeration?

Checking the temperature of cooled food before refrigeration is essential for ensuring food safety and preventing the growth of harmful bacteria. A calibrated, cleaned, and sanitized thermometer is the appropriate tool for this task because it provides an accurate and reliable reading of the food's temperature. This accuracy is crucial, especially in food safety management, where specific temperature thresholds determine whether the food is safe to store or needs further cooling.

Using a calibrated thermometer ensures that any temperature readings taken will reflect the actual temperature of the food, allowing food handlers to assess whether it has cooled to safe levels prior to refrigeration. Cleanliness and sanitation of the thermometer are also foundational practices in food safety to avoid cross-contamination and ensure that no harmful bacteria from previous uses can affect the new readings.

In contrast, other methods of checking temperature, such as estimating by touch or visually inspecting, do not provide accurate or reliable results. They could lead to inadequate cooling assessments and potential food safety risks. Thus, utilizing a calibrated thermometer is the best practice in this scenario.