REHS_RS NEHA Study Guide REHS_RS NEHA Study Guide 2/18/2026
When gas pipe is leaking, what methods would be used by the technician to identify the exact point of leakage?
Using soap bubble solution
What is the graphic tool used by meteorologists to give a succinct view of how wind speed and direction are
typically distributed at a particular location
Wind Rose
What is the lowest portion of Earth's atmosphere called:
troposphere (a height of about 3.7-6.2 miles (6-10 km)
What three viruses cause the largest number of known
cases of illness through contaminated food:
Hepatitis, Rotavirus, Norovirus
Shellfish poisoning is caused by a group of toxins produced by:
planktonic algae (dinoflagellates, in most cases)
Page 1 REHS_RS NEHA Study Guide.pdf
,REHS_RS NEHA Study Guide REHS_RS NEHA Study Guide 2/18/2026
What is the most widely accepted detection method for the saxitoxins (Paralytic Shellfish Poisoning) around the
world:
mouse bioassay (not as useful in Diarrhetic Shellfish Poisoning or Neurotoxic Shellfish Poisoning)
Pufferfish (also called "fugu" or "blowfish") are thought of as a delicacy - even though they contain this toxin:
tetrodotoxin (in some types of pufferfish, some of the organs like the liver and skin contain tetrodotoxin; in some
pufferfish the toxin is in the meat also; and some have no toxin at all)
Compounds that cause neurological symptoms such as profuse sweating, coma, convulsions, hallucinations,
excitement, depression, spastic colon
Neurotoxins
Compounds that produce rapid, transient nausea, vomiting, abdominal cramping, and diarrhea:
gastrointestinal irritants
Page 2 REHS_RS NEHA Study Guide.pdf
,REHS_RS NEHA Study Guide REHS_RS NEHA Study Guide 2/18/2026
mushrooms in this category generally are nontoxic and produce no symptoms, unless alcohol is consumed within
72 hours after eating them, in which case a short-lived, acute toxic syndrome is produced:
disulfiram‐like toxins
This is is a human illness caused by consumption of some subtropical and tropical marine finfish
Ciguatera fish poisoning (caused by consumption of subtropical and tropical marine finfish that have accumulated
ciguatoxins through their diets)
Powdered infant formula is not sterile, and its nutrients provide good conditions for the growth of
Cronobacter (after reconstitution)
Travelers diarrhea is caused by which E. Coli (acronym)?
ETEC (Enterotoxigenic Escherichia coli)
Cholera is caused by which bacteria
Vibrio (but not all Vibrio cause cholera)
Page 3 REHS_RS NEHA Study Guide.pdf
, REHS_RS NEHA Study Guide REHS_RS NEHA Study Guide 2/18/2026
Q fever is caused by which food borne illness causing bacteria
Coxiella burnetii (the CDC has declared it a Category B potential bioterrorism agent)
Plant FOODS that are cooked for hot holding shall be cooked to a temperature of
135F
How long must POULTRY, BALUTS, wild GAME ANIMALS (as specified under Subparagraphs 3-201.17(A)(3) and
(4)), stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES, or stuffing containing FISH,
MEAT, POULTRY, or RATITES be cooked at 165F?
instantaneous
Fish to be served raw must be frozen how cold for how long? (except some Tuna and aquaculture fish)
-4F for 7 days, -31 for 15 hours, frozen to-31F until solid then stored -4°F for 24 hours
If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be
maintained at
171F or above
Page 4 REHS_RS NEHA Study Guide.pdf
When gas pipe is leaking, what methods would be used by the technician to identify the exact point of leakage?
Using soap bubble solution
What is the graphic tool used by meteorologists to give a succinct view of how wind speed and direction are
typically distributed at a particular location
Wind Rose
What is the lowest portion of Earth's atmosphere called:
troposphere (a height of about 3.7-6.2 miles (6-10 km)
What three viruses cause the largest number of known
cases of illness through contaminated food:
Hepatitis, Rotavirus, Norovirus
Shellfish poisoning is caused by a group of toxins produced by:
planktonic algae (dinoflagellates, in most cases)
Page 1 REHS_RS NEHA Study Guide.pdf
,REHS_RS NEHA Study Guide REHS_RS NEHA Study Guide 2/18/2026
What is the most widely accepted detection method for the saxitoxins (Paralytic Shellfish Poisoning) around the
world:
mouse bioassay (not as useful in Diarrhetic Shellfish Poisoning or Neurotoxic Shellfish Poisoning)
Pufferfish (also called "fugu" or "blowfish") are thought of as a delicacy - even though they contain this toxin:
tetrodotoxin (in some types of pufferfish, some of the organs like the liver and skin contain tetrodotoxin; in some
pufferfish the toxin is in the meat also; and some have no toxin at all)
Compounds that cause neurological symptoms such as profuse sweating, coma, convulsions, hallucinations,
excitement, depression, spastic colon
Neurotoxins
Compounds that produce rapid, transient nausea, vomiting, abdominal cramping, and diarrhea:
gastrointestinal irritants
Page 2 REHS_RS NEHA Study Guide.pdf
,REHS_RS NEHA Study Guide REHS_RS NEHA Study Guide 2/18/2026
mushrooms in this category generally are nontoxic and produce no symptoms, unless alcohol is consumed within
72 hours after eating them, in which case a short-lived, acute toxic syndrome is produced:
disulfiram‐like toxins
This is is a human illness caused by consumption of some subtropical and tropical marine finfish
Ciguatera fish poisoning (caused by consumption of subtropical and tropical marine finfish that have accumulated
ciguatoxins through their diets)
Powdered infant formula is not sterile, and its nutrients provide good conditions for the growth of
Cronobacter (after reconstitution)
Travelers diarrhea is caused by which E. Coli (acronym)?
ETEC (Enterotoxigenic Escherichia coli)
Cholera is caused by which bacteria
Vibrio (but not all Vibrio cause cholera)
Page 3 REHS_RS NEHA Study Guide.pdf
, REHS_RS NEHA Study Guide REHS_RS NEHA Study Guide 2/18/2026
Q fever is caused by which food borne illness causing bacteria
Coxiella burnetii (the CDC has declared it a Category B potential bioterrorism agent)
Plant FOODS that are cooked for hot holding shall be cooked to a temperature of
135F
How long must POULTRY, BALUTS, wild GAME ANIMALS (as specified under Subparagraphs 3-201.17(A)(3) and
(4)), stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES, or stuffing containing FISH,
MEAT, POULTRY, or RATITES be cooked at 165F?
instantaneous
Fish to be served raw must be frozen how cold for how long? (except some Tuna and aquaculture fish)
-4F for 7 days, -31 for 15 hours, frozen to-31F until solid then stored -4°F for 24 hours
If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be
maintained at
171F or above
Page 4 REHS_RS NEHA Study Guide.pdf
