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NRFSP Safety Manager - Key Numbers Already Passed

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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 [Show More]

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