Exam (elaborations)
NRFSP Safety Manager - Key NUMBERS (Food Safety - National Registry Exam) with Complete Solutions
- Course
- Institution
# of people it takes to be an outbreak - ANSWER-2 Temp all reheated food needs to be cooked to - ANSWER-165 Fo Tabletop equipment need to be on legs at least --- inches off the table - ANSWER-4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hou...
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