NRFSP Safety Manager - Key NUMBERS 100% Correct Verified by Expert

NRFSP Safety Manager - Key NUMBERS 100% Correct Verified by Expert # 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 :)