REHS/RS FOOD LATEST
SAFETY EXAM
What temperatures have been found more satisfactory for the storage of
foods used within 24 or 48 hours? - ANSWERS-38-40 degrees
To allow circulation of cold air, what characteristic must refrigerators or
walk-in coolers have? - ANSWERS-slotted racks
To accelerate the rapid cooling of food, sandwich and salad mixtures
should be placed in shallow pans at depth no greater than what? -
ANSWERS-3 inches
To prepare a solution of 100 mg per liter available chlorine, how many
ounces of 5.25 percent bleach should be used with one gallon of water? -
ANSWERS-.25 oz
What is the correct order of sequence for hand washing dishes? -
ANSWERS-scrape and flush, wash, rinse, sanitize, air dry
What should the final rinse water temp for a heat sanitizing machine
dishwasher be? - ANSWERS-180 degrees
END OF
PAGE
1
, REHS/RS FOOD LATEST
SAFETY EXAM
What isn't a step in proper machine dishwashing? - ANSWERS-cloth
drying
Where must temporary food permits be displayed? - ANSWERS-in a
conspicuous location
What bacteria are gram-positive spore formers? - ANSWERS-bacillus
cerus, clostridium botulinum, and C. perfringes
What is the purpose of sanitizer? - ANSWERS-reduce microorganisms
to a safe level
At what temp and how long do eggs, fish, and meat need to be cooked? -
ANSWERS-145 degrees for 15 seconds
At what temp and for how long do comminuted meat, ratites, and
injected meats, and eggs that are not for immediate service need to be
cooked? - ANSWERS-155 degrees for 15 seconds
At what temp and for how long does poultry, and stuffed things need to
be cooked? - ANSWERS-165 degrees for 15 seconds
END OF
PAGE
2
, REHS/RS FOOD LATEST
SAFETY EXAM
What is the order of the HACCP Plan? - ANSWERS-hazard analysis,
critical control points, critical limits, monitoring procedures, corrective
actions, verification procedures, record keeping
(assemble team, determine what to be examined, flow diagrams,
potential hazards, risk assessment, control)
What is the incubation period for a chemical foodborne illness? -
ANSWERS-1-7 hours
What would be the least hazardous food? - ANSWERS-vegetables
cooked by students
What is the order that food should be stored in a refrigerator? -
ANSWERS-Ready to eat. Fish and raw seafood. Whole beef and pork.
Eggs and ground meat. poultry and stuffed meat and pasta.
What is the most likely barrier that an REHS will encounter with a
manager when performing an inspection at a restaurant? - ANSWERS-
noisy and busy kitchen
END OF
PAGE
3
SAFETY EXAM
What temperatures have been found more satisfactory for the storage of
foods used within 24 or 48 hours? - ANSWERS-38-40 degrees
To allow circulation of cold air, what characteristic must refrigerators or
walk-in coolers have? - ANSWERS-slotted racks
To accelerate the rapid cooling of food, sandwich and salad mixtures
should be placed in shallow pans at depth no greater than what? -
ANSWERS-3 inches
To prepare a solution of 100 mg per liter available chlorine, how many
ounces of 5.25 percent bleach should be used with one gallon of water? -
ANSWERS-.25 oz
What is the correct order of sequence for hand washing dishes? -
ANSWERS-scrape and flush, wash, rinse, sanitize, air dry
What should the final rinse water temp for a heat sanitizing machine
dishwasher be? - ANSWERS-180 degrees
END OF
PAGE
1
, REHS/RS FOOD LATEST
SAFETY EXAM
What isn't a step in proper machine dishwashing? - ANSWERS-cloth
drying
Where must temporary food permits be displayed? - ANSWERS-in a
conspicuous location
What bacteria are gram-positive spore formers? - ANSWERS-bacillus
cerus, clostridium botulinum, and C. perfringes
What is the purpose of sanitizer? - ANSWERS-reduce microorganisms
to a safe level
At what temp and how long do eggs, fish, and meat need to be cooked? -
ANSWERS-145 degrees for 15 seconds
At what temp and for how long do comminuted meat, ratites, and
injected meats, and eggs that are not for immediate service need to be
cooked? - ANSWERS-155 degrees for 15 seconds
At what temp and for how long does poultry, and stuffed things need to
be cooked? - ANSWERS-165 degrees for 15 seconds
END OF
PAGE
2
, REHS/RS FOOD LATEST
SAFETY EXAM
What is the order of the HACCP Plan? - ANSWERS-hazard analysis,
critical control points, critical limits, monitoring procedures, corrective
actions, verification procedures, record keeping
(assemble team, determine what to be examined, flow diagrams,
potential hazards, risk assessment, control)
What is the incubation period for a chemical foodborne illness? -
ANSWERS-1-7 hours
What would be the least hazardous food? - ANSWERS-vegetables
cooked by students
What is the order that food should be stored in a refrigerator? -
ANSWERS-Ready to eat. Fish and raw seafood. Whole beef and pork.
Eggs and ground meat. poultry and stuffed meat and pasta.
What is the most likely barrier that an REHS will encounter with a
manager when performing an inspection at a restaurant? - ANSWERS-
noisy and busy kitchen
END OF
PAGE
3
