Nrfsp safety manager Study guides, Class notes & Summaries

NRFSP Safety Manager - Key NUMBERS Exam

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 ...

# 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 food should be accurate to - ANSWER-+/- 2Fo When cooling ...

NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) –Q&A

NRFSP Safety Manager - Key NUMBERS Exam Questions With 100% Correct Answers # of people it takes to be an outbreak - answer2 Temp all reheated food needs to be cooked to - answer165 Fo Tabletop equipment need to be on legs at least --- inches off the table - answer4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours - answer4 Hours Temp that cooked fruits and veggies need to be cooked - answer135 Fo Thermometer that measures the temperatur...

NRFSP Safety Manager - Key NUMBERS/ Exam REVIEW/ VERIFIED. # 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 ...

# 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

NRFSP Safety Manager - Key NUMBERS Exam Questions With 100% Correct Answers # of people it takes to be an outbreak - answer2 Temp all reheated food needs to be cooked to - answer165 Fo Tabletop equipment need to be on legs at least --- inches off the table - answer4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours - answer4 Hours Temp that cooked fruits and veggies need to be cooked - answer135 Fo Thermometer that measures the temperatur...

NRFSP Safety Manager

# 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