NRFSP Safety Manager - Key NUMBERS QUESTIONS AND ANSWERS
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Course
NRFSP
Institution
Liberty University
# 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...
nrfsp safety manager key numbers questions and answers
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NRFSP
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NRFSP Safety Manager - Key NUMBERS
QUESTIONS AND ANSWERS
# 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 correct answer: +/- 2Fo
When cooling food it should be cooled to below 70 Fo within correct answer: 2 Hours
Check the temp of food every -- hour to leave time for corrective action correct answer: 2 Hours
Food being held for hot services needs to have the temp checked at least every --- hour correct answer: 4 Hours
Gloves that are in constant use need to be changed every --- hours correct answer: 4 Hours
Food should be stored at least ---- inches off the floor. correct answer: 6
Inches from the floor.
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