Illinois Food Service License Practice Test 2025 - Free Food Service License Practice Questions and Study Guide

The correct method for checking the temperature of a delivery of fresh fish is to insert a thermometer probe into the thickest part of the fish. This approach ensures an accurate measurement of the internal temperature, which is crucial for assessing the freshness and safety of the fish. The thickest part of the fish is typically the area that takes the longest to come to the appropriate temperature, making it the best indicator of overall quality.

Using a laser thermometer provides surface temperature readings, which may not accurately reflect the fish's internal temperature. Touching the fish does not provide a reliable means of determining its temperature since surface temperature can vary significantly. Measuring ambient temperature can only give an idea of the environment in which the fish was stored during transport, rather than the actual temperature of the product itself. Therefore, inserting a thermometer probe into the thickest part of the fish is the most effective and accurate method for checking its temperature upon delivery.