Circle the appropriate response.

1.  Representatives from the CDC inspecoodservice operations for compliance with sanitation regulations.

2.  Food service employees, especially cooks, should be trained to detect the presence of food pathogens by smelling and tasting the food prior to service.

3.  The Food Code is federal law and must be adopted by state regulatory agencies.

4.  According to the Food Code, refrigerated foods should be held at or below 41°F.

5.  Thermometers need to be cleaned and sanitized after each use.