NRFSP Safety Manager - Key NUMBERS (Food Safety - National Registry Exam) with Complete Solutions

# 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 food it should be cooled to below 70 Fo within - ANSWER-2 Hours Check the temp of food every -- hour to leave time for corrective action - ANSWER-2 Hours Food being held for hot services needs to have the temp checked at least every --- hour - ANSWER-4 Hours Gloves that are in constant use need to be changed every --- hours - ANSWER-4 Hours Food should be stored at least ---- inches off the floor. - ANSWER-6 Inches from the floor. Clean and sanitized utensils and tableware need to be stored at least ---- inches off the ground - ANSWER-6 Inches from the ground. Ready to eat TCS food can be stored -----days before it needs to be thrown out - ANSWER-7 Days Sneeze guards should extend ---- inches past the food - ANSWER-7 Inches There are ---- HACCP principles - ANSWER-7 Principles :) Items being sanitized by chlorine sanitizer should be soaked for at least -seconds -