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REHS/RS Food Safety Test Questions and
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Answers (2023 – 2024) Graded A
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What is the order of the HACCP Plan?
hazard analysis, critical control points, critical limits, monitoring procedures, corrective
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actions, verification procedures, record keeping (assemble team, determine what to be
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examined, flow diagrams, potential hazards, risk assessment, control)
Sp
ne
What is the incubation period for a chemical foodborne illness? - 1-7 hours
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What would be the least hazardous food? - vegetables cooked by students
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Sp
What is the order that food should be stored in a refrigerator? - Ready to eat. Fish and raw
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seafood. Whole beef and pork. Eggs and ground meat. poultry and stuffed meat and pasta.
la
What is the most likely barrier that an REHS will encounter with a manager when
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performing an inspection at a restaurant? - noisy and busy kitchen
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What should be in a human and science kitchen? Not? - soap, hot water. No cloth towels.
la
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What symbol is stamped on USDA inspected meat? - circle
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What is considered to be comminuted? - hot dogs and hamburgers
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What happens to toxins when you freeze food? - nothing
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How can one tell if a food item has been taken from the freezer, thawed, and placed back in
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the freezer? - water crystalline structures, food frozen together, liquid ery'where, water
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damage on package.
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Sp
What is it called when chicken from a freezer is placed in a fridge to be used later? -
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thawing
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What are the critical control points in receiving and preparing chicken? - receiving - 41 or
under, cook to 165
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Sp
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What is the onset time for symptoms of a chemical foodborne infection? - 1-7 hours
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Bringing frozen chicken from -32 degrees F to 12 degrees F for the purpose of deep frying
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is called...? - Slacking
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What pH encourages staph growth? - 7.2 (7.2-7.6)
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Sp
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Sp
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After a flood, what container should not be disposed of? - cans
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What is the biggest concern with a dumpster overflowing with food? - rodent breeding site
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How is an ice machine supposed to be drained? - through an air gap into an open drain
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A chef prepares sandwhiches with cold cut meats for a catering even. How soon do the
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sandwiches need to be eaten after preparation? - 4 hours
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Sp
If a bushel of apples tests higher than tolerant levels of pesticides, what is the food
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considered? - adulterated
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How long should shellfish tags be kept? - 90 days
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sh
Sp
What does it mean when milk tests negative for phosphatase? - sucessful paseurization
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la
What does the date of a milk carton indicate? - last date it can be sold
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What determines risk categorization of establishments? - recalls, outbreaks, past
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inspections
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la
When raw shell eggs are used in food, what is the best way to prevent salmonella? -
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Thoroughly cook eggs and all foods containing eggs
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Sp
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What contaminants are concerns when doing modified packaging or sous-vide - botulism,
listeria
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What test strip do you use to make sure that auto-clave is working? - geobacillus
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stearothermophilus
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In the FDA 2013 Food Code, hazards are defined as? - a priority
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In the FDA 2013 Food Code, what are the violation orders from most important to least
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important? - priority, priority foundation, core
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la
What agencies are responsible for protecting food against terrorism? - USDA, EPA,
eLEXNET, Fern, HHS
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Sp
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What is the purpose of blanching vegetables? - inactivate enzymes
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What is the most important rule of food storage? - FIFO (first in, first out)
tz
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sh
Sp
What is NOT a sign of spoiled fish? - red gills, elastic skin
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What are you likely to get from a food worker with an open wound? - staph
la
sh
Sp
la
Sp
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REHS/RS Food Safety Test Questions and
ne
Answers (2023 – 2024) Graded A
la
tz
sh
Sp
ne
What is the order of the HACCP Plan?
hazard analysis, critical control points, critical limits, monitoring procedures, corrective
la
actions, verification procedures, record keeping (assemble team, determine what to be
sh
examined, flow diagrams, potential hazards, risk assessment, control)
Sp
ne
What is the incubation period for a chemical foodborne illness? - 1-7 hours
la
tz
What would be the least hazardous food? - vegetables cooked by students
sh
Sp
What is the order that food should be stored in a refrigerator? - Ready to eat. Fish and raw
ne
seafood. Whole beef and pork. Eggs and ground meat. poultry and stuffed meat and pasta.
la
What is the most likely barrier that an REHS will encounter with a manager when
sh
Sp
performing an inspection at a restaurant? - noisy and busy kitchen
ne
What should be in a human and science kitchen? Not? - soap, hot water. No cloth towels.
la
tz
sh
What symbol is stamped on USDA inspected meat? - circle
Sp
ne
What is considered to be comminuted? - hot dogs and hamburgers
la
What happens to toxins when you freeze food? - nothing
sh
Sp
How can one tell if a food item has been taken from the freezer, thawed, and placed back in
ne
the freezer? - water crystalline structures, food frozen together, liquid ery'where, water
la
damage on package.
tz
sh
Sp
What is it called when chicken from a freezer is placed in a fridge to be used later? -
ne
thawing
la
What are the critical control points in receiving and preparing chicken? - receiving - 41 or
under, cook to 165
sh
Sp
ne
What is the onset time for symptoms of a chemical foodborne infection? - 1-7 hours
a
tz
Bringing frozen chicken from -32 degrees F to 12 degrees F for the purpose of deep frying
l
sh
is called...? - Slacking
Sp
ne
What pH encourages staph growth? - 7.2 (7.2-7.6)
la
sh
Sp
la
Sp
, ne
sh
After a flood, what container should not be disposed of? - cans
ne
la
What is the biggest concern with a dumpster overflowing with food? - rodent breeding site
tz
sh
How is an ice machine supposed to be drained? - through an air gap into an open drain
Sp
ne
A chef prepares sandwhiches with cold cut meats for a catering even. How soon do the
la
sandwiches need to be eaten after preparation? - 4 hours
sh
Sp
If a bushel of apples tests higher than tolerant levels of pesticides, what is the food
ne
considered? - adulterated
la
How long should shellfish tags be kept? - 90 days
tz
sh
Sp
What does it mean when milk tests negative for phosphatase? - sucessful paseurization
ne
la
What does the date of a milk carton indicate? - last date it can be sold
sh
What determines risk categorization of establishments? - recalls, outbreaks, past
Sp
inspections
ne
la
When raw shell eggs are used in food, what is the best way to prevent salmonella? -
tz
Thoroughly cook eggs and all foods containing eggs
sh
Sp
ne
What contaminants are concerns when doing modified packaging or sous-vide - botulism,
listeria
la
What test strip do you use to make sure that auto-clave is working? - geobacillus
sh
Sp
stearothermophilus
ne
In the FDA 2013 Food Code, hazards are defined as? - a priority
la
tz
sh
In the FDA 2013 Food Code, what are the violation orders from most important to least
Sp
important? - priority, priority foundation, core
ne
la
What agencies are responsible for protecting food against terrorism? - USDA, EPA,
eLEXNET, Fern, HHS
sh
Sp
ne
What is the purpose of blanching vegetables? - inactivate enzymes
a
What is the most important rule of food storage? - FIFO (first in, first out)
tz
l
sh
Sp
What is NOT a sign of spoiled fish? - red gills, elastic skin
ne
What are you likely to get from a food worker with an open wound? - staph
la
sh
Sp
la
Sp
