REHS/RS Food Safety|96 Practice Questions With Complete Solutions

What is the order of the HACCP Plan? - ️️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? - ️️1-7 hours What would be the least hazardous food? - ️️vegetables cooked by students What is the order that food should be stored in a refrigerator? - ️️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? - ️️noisy and busy kitchen What should be in a human and science kitchen? Not? - ️️soap, hot water. No cloth towels. What symbol is stamped on USDA inspected meat? - ️️circle What is considered to be comminuted? - ️️hot dogs and hamburgers What happens to toxins when you freeze food? - ️️nothing