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NRFSP Safety Manager - Key NUMBERS Study Guide with Complete Solutions
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NRFSP Safety Manager - Key NUMBERS Study Guide with Complete Solutions
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©PREP4EXAMS@2024 [REAL-EXAM-DUMPS] Monday, July 29, 2024 12:15 PMNRFSP Safety Manager - Key NUMBERS
Study Guide with Complete Solutions
# of people it takes to be an outbreak - ✔️✔️2
Temp all reheated food needs to be cooked to - ✔️✔️165 Fo
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 Fo
Thermometer that measures the temperature of food should be accurate to - ✔️✔️+/- 2Fo
When cooling food it should be cooled to below 70 Fo within - ✔️✔️2 Hours
Check the temp of food every -- hour to leave time for corrective action - ✔️✔️2 Hours
Food being held for hot services needs to have the temp checked at least every --- hour
- ✔️✔️4 Hours
Gloves that are in constant use need to be changed every --- hours - ✔️✔️4 Hours
Food should be stored at least ---- inches off the floor. - ✔️✔️6 Inches from the floor.
Clean and sanitized utensils and tableware need to be stored at least ---- inches off the
ground - ✔️✔️6 Inches from the ground.
Ready to eat TCS food can be stored -----days before it needs to be thrown out - ✔️✔️7
Days
Sneeze guards should extend ---- inches past the food - ✔️✔️7 Inches
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