Nrfsp safety manager Study guides, Class notes & Summaries
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) 2023
- Exam (elaborations) • 3 pages • 2024
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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 
...
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam.)
- Exam (elaborations) • 3 pages • 2024
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam.)
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NRFSP Safety Manager - Key NUMBERS questions with complete solutions 2024/2025
- Exam (elaborations) • 4 pages • 2024
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NRFSP 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 veggies need to be cooked - correct answer 135 Fo 
 
Thermometer that measures the...
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National Registry Exam) with Complete Solutions(RATED A+).
- Exam (elaborations) • 3 pages • 2024
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National Registry Exam) with Complete Solutions(RATED A+). 
 
# 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...
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) –Q&A
- Exam (elaborations) • 4 pages • 2023
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) –Q&A
And that's how you make extra money
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) 2023
- Exam (elaborations) • 3 pages • 2023
- Available in package deal
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- $9.89
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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 
...
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NRFSP Safety Manager - Key Numbers (2022/2023) Already Passed
- Exam (elaborations) • 6 pages • 2023
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- $11.49
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# 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
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NRFSP Safety Manager | Questions and Correct Solutions 2024 Update
- Exam (elaborations) • 7 pages • 2024
- Available in package deal
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NRFSP Safety Manager | Questions and 
Correct Solutions 2024 Update 
# 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 tempe...
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NRFSP Safety Manager - Key NUMBERS Exam with complete solutions
- Exam (elaborations) • 3 pages • 2024
- Available in package deal
-
- $10.49
- + learn more
NRFSP Safety Manager - Key NUMBERS Exam
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NRFSP Safety Manager - Key NUMBERS well answered graded A+
- Exam (elaborations) • 4 pages • 2024
- Available in package deal
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NRFSP 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 veggies need to be cooked - correct answer 135 Fo 
 
Thermometer that measures the t...
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