REHS Exam – Food Questions and Answers Graded A

REHS Exam – Food Questions and Answers Graded A When conducting a food inspection, you want to look for ___________________ first foodborne illness factors first Define Good Retail Practice (GRP) housekeeping stuff that is not a foodborne illness factor A thin probe thermometer is used to measure what type of temperature? Internal food temperature When measuring the pH of sushi rice, what type of meter do we use? probe type, bulk type (liquid solutions) A rating of Satisfactory means _______________ No high risk to public health violations not corrected on site A rating of Conditionally Satisfactory means ______________ site requires a re-visit. One or more high risk violations not corrected on site or a serious violation of Good Retail Practices (GRP) A rating of Unsatisfactory means ______________ Imminent public health hazard. Will require voluntary closure. Call supervisor, obtain voluntary closure from operator, and post Unsatisfactory placard in a conspicuous location. An infra-red thermometer is used for: surface temperatures. It provides a quick reading, but cannot take internal temperatures. You place an embargo when a product is ______________ or ______________ adulterated or misbranded What is the difference between an adulterated product and a misbranded product? Adulteration is spoiled, decomposed, toxic and harmful Misbranded is labeled to be misleading, making false claims or a total lack of info We use a black light to detect _____________ dried rodent urine What are the big 6 pathogens? Hepatitis A Norovirus E. coli (STEC) Salmonella Typhi Non-Typhoidal Salmonella Shigella PHF stands for __________________ Potentially Hazardous Food A foodborne illness outbreak is defined as ____________________ incident with 2 or more people sick from same illness from the same food Norovirus is generally associated with ______________ any Ready to Eat (RTE) foods Salmonella typhi is generally associated with ________________ peanut butter Non-Typhoidal Salmonella (Salmonella enteridis) is generally associated with __________________ raw eggs E. coli (STEC) is generally associated with ___________________ ground beef, lettuce, spinach, unpasteurized juices, seed sprouts, and raw milk Campylobacter is generally associated with ___________________. poultry Which is more common on poultry? Salmonella or Campylobacter? Campylobacter - it is found on about 1/2 of all poultry Listeria monocytogenes is generally associated with _______________ soft cheeses, cold cuts, hot dogs, fresh produce, melons, and ice cream What are the 5 foodborne illness risk factors? 1. Poor personal hygiene 2. Holding TCS foods at improper temperatures 3. Inadequate cooking 4. Contaminated equipment