REHS FOOD STUDY GUIDE EXAM 2026/2027 QUESTIONS
AND SOLUTIONS RATED A+
✔✔10-foot candles - ✔✔In a dry storage room, the artificial lighting should provide a
minimum of:
✔✔Heated in a water bath to a temperature of 165 degrees F - ✔✔In case of
emergency, raw milk may be rendered safe for drinking if ___ and then immediately
cooled
✔✔41 degrees - ✔✔In order to protect against salmonellae growth in time/temperature
control for safety/potentially hazardous food, the recommended temperature for storage
is:
✔✔30 - ✔✔In order to simplify cleanliness, window sills should be sloped toward the
room and down at an angle
✔✔Inspection report forms - ✔✔____ are primarily tools used to assure complete
investigations and compliance with uniform policy
✔✔45 degrees F - ✔✔Many states require the refrigeration of shucked shellfish at or
below ____ but above 32 degrees F
✔✔212 degrees F (100 degrees C) for 1 second - ✔✔Milk is considered Ultra-High
Temperature pasteurized if it reaches:
✔✔All of the above - ✔✔Mussels from ___ contain a chemical poison during certain
times of year which is not destroyed during cooking: the pacific coast; England; Europe;
All of the above
✔✔Oysters - ✔✔Of the shellfish listed below, the one most likely to cause illness are:
✔✔230 - ✔✔Oyster-shell shock or shucked oysters sampled at the source should not
have MPNB of ___ or more fecal coliform per 100 g of shellfish
✔✔12 to 24 hours - ✔✔Oysters free themselves of contaminating viruses and bacteria
within ___ of exposure in purified seawater
✔✔6.2 to 6.8 and 41 degrees F - ✔✔Oysters grow best at what pH and temperature?
✔✔0.24 to 0.27 - ✔✔Oysters grow best in water with a salinity of:
✔✔Shellfish - ✔✔Oysters, soft-shell and hard-shell clams, mussels, lobster, crabs, and
shrimp fall under what group?
, ✔✔A and C - ✔✔Pasteurized milk quality is indicated by: direct microscopic count,
coliform test, standard plate count; appearance, thermoduric, determination; phosphate
test, taste and odor tests; a and c above
✔✔all of the above - ✔✔Pasteurization of milk product does not eliminate which of the
following? toxins; anthrax spores; pesticides; all of the above
✔✔Deteriorate upon storage - ✔✔Practically all foods, whether canned, pickled, cured
or dried:
✔✔All of the above - ✔✔Proper facility lighting is essential for: cleanliness; accident
prevention; fatigue reduction; all of the above
✔✔all of the above - ✔✔Routine and frequent inspections of food-processing and food-
service establishments alone do not ensure that adequate levels of sanitation will be
met. Inspections must be supplemented with: quality control; education; management
supervision; all of the above
✔✔Mastitis - ✔✔The cause of salty flavors in milk, may be due to cows infected with
this
✔✔3 inches - ✔✔Sandwich and salad mixtures should be placed in shallow pans at a
depth not greater than ____ to accelerate the rapid cooling of the food
✔✔Dysentery, infectious hepatitis, cholera, and typhoid fever - ✔✔Strong emphasis is
placed on the control of shellfish because shellfish can transmit a number of infectious
diseases such as:
✔✔38 degrees F to 41 degrees F - ✔✔Temperatures of ____ have been found
satisfactory for the storage of refrigerated foods
✔✔About 3 days - ✔✔Thawing a 16-pound turkey at 40 degrees F will take a period of
____
✔✔Sediment - ✔✔The _____ test shows that the amount of extraneous material in milk
but will not show dissolved material
✔✔Ag Marketing Agreement Act - ✔✔The _____ was a system which encouraged dairy
farmers to maintain large enough hers to meet drink milk needs during seasons of
lowest production
✔✔The specific heat - ✔✔The amount of heat required to lower one pound of a product
one degree F is:
AND SOLUTIONS RATED A+
✔✔10-foot candles - ✔✔In a dry storage room, the artificial lighting should provide a
minimum of:
✔✔Heated in a water bath to a temperature of 165 degrees F - ✔✔In case of
emergency, raw milk may be rendered safe for drinking if ___ and then immediately
cooled
✔✔41 degrees - ✔✔In order to protect against salmonellae growth in time/temperature
control for safety/potentially hazardous food, the recommended temperature for storage
is:
✔✔30 - ✔✔In order to simplify cleanliness, window sills should be sloped toward the
room and down at an angle
✔✔Inspection report forms - ✔✔____ are primarily tools used to assure complete
investigations and compliance with uniform policy
✔✔45 degrees F - ✔✔Many states require the refrigeration of shucked shellfish at or
below ____ but above 32 degrees F
✔✔212 degrees F (100 degrees C) for 1 second - ✔✔Milk is considered Ultra-High
Temperature pasteurized if it reaches:
✔✔All of the above - ✔✔Mussels from ___ contain a chemical poison during certain
times of year which is not destroyed during cooking: the pacific coast; England; Europe;
All of the above
✔✔Oysters - ✔✔Of the shellfish listed below, the one most likely to cause illness are:
✔✔230 - ✔✔Oyster-shell shock or shucked oysters sampled at the source should not
have MPNB of ___ or more fecal coliform per 100 g of shellfish
✔✔12 to 24 hours - ✔✔Oysters free themselves of contaminating viruses and bacteria
within ___ of exposure in purified seawater
✔✔6.2 to 6.8 and 41 degrees F - ✔✔Oysters grow best at what pH and temperature?
✔✔0.24 to 0.27 - ✔✔Oysters grow best in water with a salinity of:
✔✔Shellfish - ✔✔Oysters, soft-shell and hard-shell clams, mussels, lobster, crabs, and
shrimp fall under what group?
, ✔✔A and C - ✔✔Pasteurized milk quality is indicated by: direct microscopic count,
coliform test, standard plate count; appearance, thermoduric, determination; phosphate
test, taste and odor tests; a and c above
✔✔all of the above - ✔✔Pasteurization of milk product does not eliminate which of the
following? toxins; anthrax spores; pesticides; all of the above
✔✔Deteriorate upon storage - ✔✔Practically all foods, whether canned, pickled, cured
or dried:
✔✔All of the above - ✔✔Proper facility lighting is essential for: cleanliness; accident
prevention; fatigue reduction; all of the above
✔✔all of the above - ✔✔Routine and frequent inspections of food-processing and food-
service establishments alone do not ensure that adequate levels of sanitation will be
met. Inspections must be supplemented with: quality control; education; management
supervision; all of the above
✔✔Mastitis - ✔✔The cause of salty flavors in milk, may be due to cows infected with
this
✔✔3 inches - ✔✔Sandwich and salad mixtures should be placed in shallow pans at a
depth not greater than ____ to accelerate the rapid cooling of the food
✔✔Dysentery, infectious hepatitis, cholera, and typhoid fever - ✔✔Strong emphasis is
placed on the control of shellfish because shellfish can transmit a number of infectious
diseases such as:
✔✔38 degrees F to 41 degrees F - ✔✔Temperatures of ____ have been found
satisfactory for the storage of refrigerated foods
✔✔About 3 days - ✔✔Thawing a 16-pound turkey at 40 degrees F will take a period of
____
✔✔Sediment - ✔✔The _____ test shows that the amount of extraneous material in milk
but will not show dissolved material
✔✔Ag Marketing Agreement Act - ✔✔The _____ was a system which encouraged dairy
farmers to maintain large enough hers to meet drink milk needs during seasons of
lowest production
✔✔The specific heat - ✔✔The amount of heat required to lower one pound of a product
one degree F is:
