NRFSP Safety Manager - Key Numbers (2022/2023) Already Passed

NRFSP Safety Manager - Key Numbers
(2022/2023) Already Passed
# 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

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 :)