NEHA REHS RS STUDY GUIDE CH 3 Questions and Correct Solutions 2024

NEHA REHS RS STUDY GUIDE CH 3 Questions and Correct Solutions 2024 How is the term "contamination" defined when used in connection with a communicable disease? A- Infection of an individual or animal with pathogenic organisms B- Presence of a pathogenic agents on a surface, article, or substance C- Transfer of a vector, regardless of the time or the nature of the host D- Contact between two or more sources of infection - Answer -B What is the MOST common contributing factor to foodborne illness? A- Insect and rodent infestations B- Dirty equipment C- Incorrect labeling of containers D- Improper holding temperatures - Answer -D Why are some foods classified as time/temperature control for safety? A- They have a pH below 4.2 B- They have a water activity bel0w 0.85 C- They support rapid growth of pathogenic microorganisms D- They require rapid and thorough cooking - Answer -C Which food does not require refrigeration at 41 F (5 C)? A- Open container of garlic in oil B- Tofu C- Sliced/cut cantaloupe D- UHT creamers - Answer -DD What is the BEST means of inhibiting the growth of microorganisms in fresh meat? A- Topical use of approved hypochlorite solutionsB- Exposure to ultraviolet light for 30 minutes C- Chemical preservatives D- Adequate refrigeration and cleanliness - Answer -D What is the MAXIMUM accumulated time that time/temperature control for safety food can safely be exposed to the temperature danger zone? A- 2 hours B- 4 hours C- 6 hours D- 8 hours - Answer -C If time only is used as a public health control, the MAXIMUM period recommended by the FDA for time/temperature control for safety food to be held is A- 2 hours B- 4 hours if the warmest part of the food item does not exceed 120 F C- 6 hours if the warmest part of the food item does not exceed 70 F