NRFSP Safety Manager Exam Questions With 100% Correct Answers, Latest Updated 2024/2025 Graded A+

# 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. NRFSP Safety Manager Exam Questions With 100% Correct Answers Latest Updated 2024/2025 Graded A+ Clean and sanitized utensils and tableware need to be stored at least ---- inches off the ground - correct answer 6 Inches from the ground. Ready to eat TCS food can be stored -----days before it needs to be thrown out - correct answer 7 Days Sneeze guards should extend ---- inches past the food - correct answer 7 Inches There are ---- HACCP principles - correct answer 7 Principles :) Items being sanitized by chlorine sanitizer should be soaked for at least -seconds - correct answer Seven seconds Food that is going to be held longer than ----- hours needs to be labeled - correct answer 24 Hours When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be symptoms free for ----- hours before returning to work. - correct answer 24 hours ----hours to use thawed chicken, - correct answer 24 Hours the item being sanitized by heat should be soaked in hot water for at least ---- seconds - correct answer 30 seconds Items being sanitized by iodine, quats or hot water should be soaked for at least ---- seconds - correct answer 30 Seconds . Cold food should be received at ---- Fo or lower - correct answer 41 Fo