REHS Food Protection Practice Exam

These questions are part of the practice quiz. Start practicing

• What is a necessary practice when cooking food in bulk?
• Which bacteria can cause a severe gastrointestinal illness and is linked with undercooked poultry?
• Why should chemicals and cleaning supplies be stored separately from food items?
• Which pest is known for contaminating food with droppings and saliva?
• What salinity range is ideal for oyster growth?
• What is the meaning of "use by" dates on food packaging?
• What happens to most foods when stored, regardless of preservation method?
• Which of the following helps minimize foodborne illness related to allergen exposure?
• Which bacteria’s growth is inhibited at 41 degrees Fahrenheit besides Staphylococci?
• What is the concentration of chlorine recommended when used with hot water for disinfection?
• How long must equipment be in contact with a chlorine solution to be adequately disinfected?
• Which type of food is most commonly associated with Salmonella?
• What is the term for the amount of heat required to lower one pound of a product by one degree F?
• How long should food be kept at a temperature of 165 degrees F for safe consumption?
• What temperature must Ultra-High Temperature pasteurized milk reach for effective processing?
• Which category do oysters, clams, mussels, lobster, crabs, and shrimp belong to?
• What is the danger zone temperature range for food safety?
• What issue has become particularly problematic for producers and users of ground beef?
• Which of the following is not a step in the proper machine washing process?
• In an emergency, how can raw milk be made safe for drinking?
• What condition defines the area designated as 'restricted' for shellfish consumption?
• To accelerate rapid cooling, at what maximum depth should sandwich and salad mixtures be placed in shallow pans?
• Which of the following is a common practice to prevent cross-contamination in seafood preparation?
• What is server hygiene, and why is it important?
• What is one way to prevent parasite contamination in food?
• When storing leftovers, what should be done to maintain quality and safety?
• After milk is pasteurized, it should be rapidly cooled to below what temperature?
• What is the risk of "time-temperature abuse"?
• At what temperature should refrigerators be set to ensure food safety?
• Which equipment requires special attention to maintain sanitary conditions?
• What should food handlers do after handling raw meat?
• Which state has a quarantine on mussels from May 1 to Oct 31?
• Why is prechilling of milk important as it leaves the cow?
• What must inspections of food establishments be supplemented with to ensure sanitation?
• What role does pH play in food safety?
• In what ways is E.coli 0157:H7 commonly spread?
• What practice can help eliminate allergens in food preparation?
• What is the recommended temperature for refrigerating shucked shellfish according to many states?
• Name a method of controlling flies in food establishments.
• What does the FDA Food Code provide?
• Which action is effective in removing salad contamination from the surface?
• What is the minimum internal temperature that cooked beef roasts should reach?
• What typically causes contamination of milk with sediment?
• How quickly should food be cooled to 41°F or lower?
• When should hands be washed when working with food?
• What is the benefit of maintaining a proper refrigerator temperature?
• Vegetative forms of Clostridium botulinum spores are killed in what condition?
• What is the proper way to thaw frozen food?
• What is the safe cooking temperature recommended for seafood?
• Which bacteria can survive cooking to appropriate levels?
• What diseases can shellfish transmit?
• If the fat content of milk increases by 10% or more, by how much must the pasteurizer temperature be increased?
• What type of inspection is conducted by a certified member of the industry?
• Which test measures the amount of extraneous material in milk but not dissolved material?
• What is the name of the voluntary federal-state program designed to ensure a safe and clean milk supply?
• How is food allergy information typically communicated to consumers?
• How frequently should food contact surfaces be sanitized?
• How can one best determine the freshness of fish at a market?
• What characteristic indicates that fish is no longer good to eat?
• When is the direct consumption of shellfish considered hazardous due to pollution?
• Why is proper facility lighting important?
• Why is temperature monitoring critical during food storage?
• What does "cross-contact" refer to in the context of food safety?
• What is the satisfactory temperature range for storing refrigerated foods?
• What indicates proper light levels in a food processing facility?
• What is the correct method for storing raw meat to prevent cross-contamination?
• What precaution can reduce the risk of foodborne pathogens on countertops?
• What is the ideal action to ensure the safety of ground beef from E.coli 0157:H7?
• All meat and poultry plants must develop and implement a system of preventative controls known as what?
• What is the minimum temperature for hot water sanitizing of assembled equipment?
• Which of the following foods are not at high risk for listeriosis?
• Which of the following is not a common refrigerant?
• How can foodborne illnesses be prevented?
• What is the most reliable method for sanitizing kitchen surfaces?
• Why is it important to regularly inspect food delivery vehicles?
• What is a current challenge associated with E.coli 0157:H7?
• What is a common method for ensuring complete investigations and adherence to uniform policies?
• During which season can mussels from the Pacific coast become poisonous?
• What is the primary responsibility of food service management?
• Which of the following is the most effective way to prevent foodborne illnesses?
• What is the FDA action level for aflatoxins in milk?
• What is one indicator of food being infected with Listeria?
• Which agency is responsible for protecting our waterways from contamination?
• Which of the following is a common source of biological contamination?
• What is the best practice for oyster-shucked samples to conform to safety standards?
• What practice is essential for disinfecting cutting boards after use?
• What type of contamination risks do oysters pose after exposure in seawater?
• What does the acronym "FAT TOM" represent?
• Which shellfish is noted for being most likely to cause illness?
• In a sanitation context, what is the importance of a methylene blue reduction test?
• What quality indicators are used to assess pasteurized milk?
• What is the recommended way to thaw frozen food?
• Which type of shells should be considered for cleanliness and slope toward the room?
• What type of bacteria is commonly associated with improper seafood handling?
• What is the best way to store food to prevent pest infestation?
• How high should dry stored goods be kept off the floor to prevent contamination?
• Which minerals and chemicals cause problems in ice manufacturing?
• What can be a consequence of not following food safety practices with seafood?
• Which of the following is a common refrigerant?
• Which factor(s) help slow down biological activity and preserve food?
• A freezer unit for frozen food should maintain temperatures of ___ or below?
• What type of contamination is caused by microorganisms?
• At what pH level do oysters grow best?
• What environmental factor can influence food safety during storage?
• What microorganism is often found in undercooked beef?
• Which of the following best helps in preventing cross-contamination in food service?
• Which bacteria is known to cause Hemolytic Uremic Syndrome?
• How long does it take to thaw a 16-pound turkey at 40 degrees F?
• How can the sanitary condition of milk be assessed if large samples for bacteria examination cannot be collected?
• Describe the procedure for cleaning a food preparation surface.
• What can cause salty flavors in milk?
• Which bacteria can multiply rapidly in cooked rice?
• Routine inspections of food service establishments need to be complemented by what?
• How long can food be safely left out at room temperature?
• How should food handlers manage cuts and wounds while working with food?
• What is considered a critical control point in food safety?
• What microbial level is considered safe for oysters at the source?
• What should be done if a food item is found with an expired date?
• Which of the following is crucial for food safety regarding dry storage?
• What is the best temperature for storing live shellfish?
• At what temperature and duration must sweetened milk products be pasteurized?
• What is the main goal of conducting regular food safety audits in food operations?
• What is the major reason for the regulation of food establishments?
• What quality attribute does a coliform test assess in pasteurized milk?
• What is the purpose of HACCP evaluations in food safety?
• To prepare a solution of 100mg per liter available chlorine, how much of 5.25% bleach with one gallon of water should be used?
• Which flooring material is considered best for kitchens and similar places when properly installed?
• What should be done with leftover food after serving?
• What is a major source of salad contamination that can be treated by immersion in boiling water for thirty seconds?
• What is the proper way to wash fruits and vegetables before preparation?
• What is the minimum illumination level required for a dry storage room?
• What should employees do if they experience symptoms of illness while handling food?
• What is the maximum acceptable fecal coliform count for oyster-shell shock or shucked oysters sampled at the source?
• What system encouraged dairy farmers to maintain sufficient herds to meet milk demands?
• What is the primary purpose of food safety management systems?
• What is the best method to check for food temperature?
• What should be done with food that has been left out for more than 2 hours?
• Which is best to use when sanitizing food contact equipment?
• What is a primary benefit of using common refrigerants in food safety?
• Which of the following should NOT be included in a mold control program?
• How should ready-to-eat foods be handled to prevent cross-contamination?
• What is the recommended slope for floors in food processing plants toward drains?
• What is the minimum temperature to hold hot foods?
• What is a key reason for keeping raw foods separate from cooked foods in storage?
• Which of the following is a common way to prevent cross-contamination in a kitchen?
• What temperature is recommended for holding cooked seafood safely?
• What is the proper way to handle and dispose of food waste?
• What is the safe minimum internal cooking temperature for poultry?
• Where is E.coli 0157:H7 commonly found thriving?
• What is the ideal cooking temperature to eliminate E.coli in hamburgers?
• What is one effective way to prevent cross-contamination in a kitchen?
• What is the ideal floor covering for a kitchen?
• How often should food temperatures be monitored during cooking?
• What type of cleaning solution is recommended for sanitizing food preparation surfaces?
• Which food has the highest acceptable plate count of E. coli?
• Which of the following is not a sign of bad fish?
• Where is the quality of milk largely determined?
• What is the maximum internal temperature for cooking poultry to ensure safety?
• What is the recommended storage temperature for time/temperature control for safety/potentially hazardous foods?
• What type of racks should be used in refrigerators or walk-in coolers for proper air circulation?
• What are the four key steps for ensuring food safety?
• Which would be the least effective method for controlling condensation of moisture in food prep areas?
• What temperature should food be held at to prevent bacterial growth?
• When should thawed fish be cooked or consumed?
• What is the ideal storage temperature for perishable foods to prevent spoilage?
• What is the purpose of the Hazard Analysis Critical Control Point (HACCP) plan?
• What is the safe refrigerator temperature to prevent bacterial growth?
• At what internal temperature does the growth of Salmonella and Staphylococci get inhibited in perishable foods?
• Which process is essential in preventing cross-contamination?
• What is the maximum storage time for deli meats in the refrigerator?
• What future focus is expected for food inspection programs?
• Why is it essential to date food items in storage?
• What is the temperature range for the "danger zone" in food safety?
• Which of the following is crucial for preventing Salmonella growth in food storage?
• What is the primary concern regarding the consumption of bad fish?
• How should raw animal products be stored in relation to other foods?
• What is the most common source of chemical contamination in food?
• How frequently should food safety training be provided to food handlers?
• What is the minimum period of wash time for a single-tank conveyor dishwashing machine?
• What is the appropriate temperature at which oysters thrive?
• When is management supervision particularly necessary in food service?
• What water temperature is recommended when disinfecting valves with hot water and chlorine solution?
• What is the function of food safety training for staff?
• What is the primary function of a food thermometer?
• Which two states were involved in the initial identification of E.coli 0157:H7 as a pathogen?
• Which group of bacteria typically contains most of the pathogenic bacteria?
• An interior food service facility wall surface should NOT be constructed of which material?
• How long do oysters take to cleanse themselves of contaminants when placed in purified seawater?
• What is a common temperature for holding cold foods?
• What are common symptoms of foodborne illness?
• What is the main benefit of using pasteurization in food processing?
• What can be determined about the sanitary condition if the median coliform counts do not exceed certain limits?
• What is the main purpose of cooking seafood to a proper temperature?
• At what temperature must custard-filled pies be cooked to ensure safety?
• What color will a solution of malachite mixed with ground meat turn if sodium sulfite has been added?
• Which of the following is a common allergen that must be considered in food safety?
• What is the safe minimum internal cooking temperature for poultry?
• What is the correct sequence for hand washing dishes?
• What is the temperature range that indicates a problem for shucked shellfish, being above or below it?
• How often should handwashing stations be stocked with soap and towels?
• At what temperature should cooked poultry reach for safe consumption?
• What does pasteurization of milk not eliminate?