REHS FOOD FINAL EXAM 2026/2027 QUESTIONS AND
SOLUTIONS RATED A+
✔✔Norovirus, Hepatitus A, Shigella, E. coli, Salmonella - ✔✔The five illnesses that a
food employee must report to the person in charge.
✔✔Salmonella typhi - ✔✔Must be reported by a food employee if they have had it within
the past three months
✔✔20 Seconds - ✔✔How long you should wash your hands
✔✔Wedding band - ✔✔The only jewelry allowed to be worn in a food establishment
✔✔165F for 15 seconds - ✔✔The cooking temperature for poultry and stuffed meats.
✔✔155F for 15 seconds - ✔✔The cooking temperature for ground meats not including
poultry.
✔✔145F for 15 seconds - ✔✔The cooking temperature for other meats except roast
which requires 145F for 4 minutes
✔✔Probe Thermometers - ✔✔Should be accurate within 2 degrees
✔✔Every two hours - ✔✔how often temperatures should be taken at salad bars or
during hot holding.
✔✔Anisakis simplex - ✔✔a parasite associated with under cooked sea food
✔✔Microorganisms - ✔✔These are the biggest threat to food safety
✔✔FIFO - ✔✔First in first out, rotating of food products
✔✔High Altitudes - ✔✔Water boils at a lower temperature.
✔✔Four Methods of Proper Thawing - ✔✔Refridgerator, microwave (if cooked
immediately after), as part of the cooking process, running under cool water 70F or less
✔✔Three types of cross contamination - ✔✔Food to food, equipment to food, and
people to food.
✔✔PHF - ✔✔Potential Hazardous Food
✔✔6 Hours - ✔✔The maximum amount of time PHF can be exposed to the temperature
danger zone.
SOLUTIONS RATED A+
✔✔Norovirus, Hepatitus A, Shigella, E. coli, Salmonella - ✔✔The five illnesses that a
food employee must report to the person in charge.
✔✔Salmonella typhi - ✔✔Must be reported by a food employee if they have had it within
the past three months
✔✔20 Seconds - ✔✔How long you should wash your hands
✔✔Wedding band - ✔✔The only jewelry allowed to be worn in a food establishment
✔✔165F for 15 seconds - ✔✔The cooking temperature for poultry and stuffed meats.
✔✔155F for 15 seconds - ✔✔The cooking temperature for ground meats not including
poultry.
✔✔145F for 15 seconds - ✔✔The cooking temperature for other meats except roast
which requires 145F for 4 minutes
✔✔Probe Thermometers - ✔✔Should be accurate within 2 degrees
✔✔Every two hours - ✔✔how often temperatures should be taken at salad bars or
during hot holding.
✔✔Anisakis simplex - ✔✔a parasite associated with under cooked sea food
✔✔Microorganisms - ✔✔These are the biggest threat to food safety
✔✔FIFO - ✔✔First in first out, rotating of food products
✔✔High Altitudes - ✔✔Water boils at a lower temperature.
✔✔Four Methods of Proper Thawing - ✔✔Refridgerator, microwave (if cooked
immediately after), as part of the cooking process, running under cool water 70F or less
✔✔Three types of cross contamination - ✔✔Food to food, equipment to food, and
people to food.
✔✔PHF - ✔✔Potential Hazardous Food
✔✔6 Hours - ✔✔The maximum amount of time PHF can be exposed to the temperature
danger zone.
