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NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) – Qs And As
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NRFSP Safety Manager - Key NUMBERS (Food Safety - National registry Exam) – Qs And As
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NRFSP Safety Manager - Key NUMBERS (Food Safety -National registry Exam) – Qs And As
# of people it takes to be an outbreak Correct Ans - 2
Temp all reheated food needs to be cooked to Correct Ans - 165 Fo
Tabletop equipment need to be on legs at least --- inches off the table
Correct Ans - 4 Inches
Surfaces that are in constant use should be cleaned and sanitized at least
every ---- hours Correct Ans - 4 Hours
Temp that cooked fruits and veggies need to be cooked Correct Ans -
135 Fo
Thermometer that measures the temperature of food should be accurate to
Correct Ans - +/- 2Fo
When cooling food it should be cooled to below 70 Fo within Correct Ans
- 2 Hours
Check the temp of food every -- hour to leave time for corrective action
Correct Ans - 2 Hours
Food being held for hot services needs to have the temp checked at least every
--- hour Correct Ans - 4 Hours
Gloves that are in constant use need to be changed every --- hours Correct
Ans - 4 Hours
Food should be stored at least ---- inches off the floor. Correct Ans - 6
Inches from the floor.
Clean and sanitized utensils and tableware need to be stored at least ----
inches off the ground Correct Ans - 6 Inches from the ground.
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