Exam (elaborations)
NRFSP Safety Manager - Key Numbers (2023/2024) Already Passed
- Course
- Institution
Temp all reheated food needs to be cooked to 165 F Tabletop equipment need to be on legs at least --- inches off the table 4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours 4 Hours Temp that cooked fruits and veggies need to be cooked 135 F
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