Nrfsp safety manager Study guides, Class notes & Summaries

NRFSP SAFETY MANAGER - KEY NUMBERS

NRFSP SAFETY MANAGER EXAM VERIFED RATED A.

# of people it takes to be an outbreak - correct answer 2 Temp all reheated food needs to be cooked to - correct answer 165 Fo Tabletop equipment need to be on legs at least --- inches off the table - correct answer 4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours - correct answer 4 Hours Temp that cooked fruits and veggies need to be cooked - correct answer 135 Fo Thermometer that measures the temperature of food shoul...

NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) 2023

NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) 2023 # 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 ...

NRFSP Safety Manager - Key NUMBERS Exam

NRFSP Safety Manager - Key NUMBERS Question and answers 2024 verified to passNRFSP Safety Manager - Key NUMBERS # of people it takes to be an outbreak - correct answer 2 Temp all reheated food needs to be cooked to - correct answer 165 Fo Tabletop equipment need to be on legs at least --- inches off the table - correct answer 4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours - correct answer 4 Hours Temp that cooked fruits and v...

# of people it takes to be an outbreak - correct answer 2 Temp all reheated food needs to be cooked to - correct answer 165 Fo Tabletop equipment need to be on legs at least --- inches off the table - correct answer 4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours - correct answer 4 Hours Temp that cooked fruits and veggies need to be cooked - correct answer 135 Fo Thermometer that measures the temperature of food should be accurate to - ...

NRFSP Safety Manager - Key NUMBERS Exam Questions with Correct Answers # 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 ---- hours -Answer-4 Hours Temp that cooked fruits and veggies need to be cooked -Answer-135 Fo Thermometer that measures the temperature of f...

NRFSP Safety Manager - Key Numbers (2022/2023) Already Passed # 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 f...