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NRFSP Safety Manager Exam Questions & Correct Answers

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NRFSP Safety Manager Exam Questions & Correct Answers The Number 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

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