REHS Food Exam With Correct Questions And Answers 2025

REHS Food Exam With Correct
Questions And Answers 2025
When conducting a food inspection, you want to look for ___________________ first -
CORRECT ANSWERS-foodborne illness factors first

Define Good Retail Practice (GRP) - CORRECT ANSWERS-housekeeping stuff that is
not a foodborne illness factor

A thin probe thermometer is used to measure what type of temperature? - CORRECT
ANSWERS-Internal food temperature

When measuring the pH of sushi rice, what type of meter do we use? - CORRECT
ANSWERS-probe type, bulk type (liquid solutions)

A rating of Satisfactory means _______________ - CORRECT ANSWERS-No high risk
to public health violations not corrected on site

A rating of Conditionally Satisfactory means ______________ - CORRECT ANSWERS-
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 ______________ - CORRECT ANSWERS-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: - CORRECT ANSWERS-surface temperatures. It
provides a quick reading, but cannot take internal temperatures.

You place an embargo when a product is ______________ or ______________ -
CORRECT ANSWERS-adulterated or misbranded

What is the difference between an adulterated product and a misbranded product? -
CORRECT ANSWERS-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 _____________ - CORRECT ANSWERS-dried rodent
urine

What are the big 6 pathogens? - CORRECT ANSWERS-Hepatitis A
Norovirus

, E. coli (STEC)
Salmonella Typhi
Non-Typhoidal Salmonella
Shigella

PHF stands for __________________ - CORRECT ANSWERS-Potentially Hazardous
Food

A foodborne illness outbreak is defined as ____________________ - CORRECT
ANSWERS-incident with 2 or more people sick from same illness from the same food

Norovirus is generally associated with ______________ - CORRECT ANSWERS-any
Ready to Eat (RTE) foods

Salmonella typhi is generally associated with ________________ - CORRECT
ANSWERS-peanut butter

Non-Typhoidal Salmonella (Salmonella enteridis) is generally associated with
__________________ - CORRECT ANSWERS-raw eggs

E. coli (STEC) is generally associated with ___________________ - CORRECT
ANSWERS-ground beef, lettuce, spinach, unpasteurized juices, seed sprouts, and raw
milk

Campylobacter is generally associated with ___________________. - CORRECT
ANSWERS-poultry

Which is more common on poultry? Salmonella or Campylobacter? - CORRECT
ANSWERS-Campylobacter - it is found on about 1/2 of all poultry

Listeria monocytogenes is generally associated with _______________ - CORRECT
ANSWERS-soft cheeses, cold cuts, hot dogs, fresh produce, melons, and ice cream

What are the 5 foodborne illness risk factors? - CORRECT ANSWERS-1. Poor personal
hygiene
2. Holding TCS foods at improper temperatures
3. Inadequate cooking
4. Contaminated equipment
5. Foods from unsafe sources

What does TCS food stand for? - CORRECT ANSWERS-Time Temperature Control for
Safety

Biological hazards in food make the food taste, smell, or look bad

True or False? - CORRECT ANSWERS-False