Food and Nutrition > QUESTIONS & ANSWERS > NRFSP Safety Manager - Key NUMBERS | Questions & Answers, grade A+ (All)

NRFSP Safety Manager - Key NUMBERS | Questions & Answers, grade A+

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NRFSP Safety Manager - Key NUMBERS, Questions & Answers, graded A+ # 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 :) Items being sanitized by chlorine sanitizer should be soaked for at least -seconds - ✔✔-Seven seconds Food that is going to be held longer than ----- hours needs to be labeled - ✔✔-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. - ✔✔-24 hours ----hours to use thawed chicken, - ✔✔-24 Hours the item being sanitized by heat should be soaked in hot water for at least ---- seconds - ✔✔-30 seconds Items being sanitized by iodine, quats or hot water should be soaked for at least ---- seconds - ✔✔-30 Seconds . Cold food should be received at ---- Fo or lower - ✔✔-41 Fo . Cold food held for service needs to be held at ---- or lower - ✔✔-41 Fo Air temp ----- that live shellfish, shucked shellfish, milk and eggs should be received - ✔✔-45 Fo Hot food should be received at ----- Fo or higher - ✔✔-135 Fo The temperature that rice, be

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