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NRFSP Safety Manager - Key Numbers Questions and Answers 100% Correct $10.49   Add to cart

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NRFSP Safety Manager - Key Numbers Questions and Answers 100% Correct

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NRFSP Safety Manager - Key Numbers Questions and Answers 100% Correct # 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 cle...

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  • August 26, 2024
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  • 2024/2025
  • Exam (elaborations)
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  • Nrfsp
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NRFSP Safety Manager - Key Numbers
Questions and Answers 100% Correct
# 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


Check the temp of food every -- hour to leave time for corrective action ✔✔2

Hours


Food being held for hot services needs to have the temp checked at least every -

-- hour ✔✔4

, NRFSP Safety Manager - Key Numbers
Questions and Answers 100% Correct
Hours


Gloves that are in constant use need to be changed every --- hours ✔✔4 Hours


Food should be stored at least ---- inches off the floor. ✔✔6 Inches from the

floor.


Clean and sanitized utensils and tableware need to be stored at least ---- inches

off the ground


✔✔6 Inches from the ground.


Ready to eat TCS food can be stored -----days before it needs to be thrown out

✔✔7 Days


Sneeze guards should extend ---- inches past the food ✔✔7 Inches


There are ---- HACCP principles ✔✔7 Principles :)


Items being sanitized by chlorine sanitizer should be soaked for at least -seconds

✔✔Seven


seconds

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