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
...
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 :)
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, beans and pasta need to be cooked ✔✔135 Fo
Serving utensils,(like scoops) kept under running water must use water at least ---- ✔✔135 Fo
Temp seafood needs to be cooked ✔✔145 Fo
The temp that eggs that will be served immediately need to be cooked to ✔✔145 Fo
Roast of pork, veal, beef, or lamb needs to be cooked to Fo ✔✔145 Fo
Temp ground pork, beef,lamb,veal,and seafood needs to be cooked to ✔✔155 Fo
Temp injected meat needs to be cooked to ✔✔155 Fo
Temperature for mechanicaly tenderized meat needs to be cooked to ✔✔155 Fo
Temp RATITES (ostrich and emu) needs to be cooked to ✔✔155 Fo
Temps eggs that will be hot-held for services need to be cooked ✔✔155 Fo
Temp poultry needs to be cooked to ✔✔165 Fo
Temps stuffing made with TCS food needs to be cooked to ✔✔165 Fo
Temps that stuffed meat or pasta needs to be cooked to ✔✔165Fo
Temp all food cooked in the microwave needs to be cooked ✔✔165 Fo
The temp that a stationary rack dishwasher & first rinse cycle needs to hit ✔✔165 Fo
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