NEHA REHS/RS EXAM QUESTIONS AND 100% VERIFIED
ANSWERS (PASS GUARANTEE) 2026/2027
1. What is the temperature danger zone for food? 41°F to 135°F (5°C to
57°C)
2. What is the minimum internal cooking temperature for poultry? 165°F
(74°C)
3. What is the minimum internal temperature for ground beef? 155°F
(68°C) for 15 seconds
4. What is the minimum internal temperature for whole cuts of beef, pork,
veal, and lamb? 145°F (63°C) with a 3-minute rest time
5. What is the minimum internal temperature for fish? 145°F (63°C)
6. What is the required temperature for hot holding of food? 135°F (57°C)
or above
7. What is the required temperature for cold holding of food? 41°F (5°C) or
below
8. What is the 2-hour/4-hour rule for food in the danger zone? Food in the
danger zone for less than 2 hours can be used or refrigerated; 2–4 hours should
be used immediately; over 4 hours must be discarded
9. What is the primary route of transmission for norovirus? Fecal-oral
route, contaminated food/water, and person-to-person contact
10. What is the most common cause of foodborne illness outbreaks in the
US? Norovirus
11. What bacterium is most commonly associated with undercooked
poultry? Campylobacter jejuni and Salmonella
,12. What toxin is associated with improperly canned low-acid foods?
Clostridium botulinum toxin (botulism)
13. What is the incubation period for Staphylococcus aureus foodborne
illness? 1–6 hours
14. What does HACCP stand for? Hazard Analysis and Critical Control
Points
15. How many principles does HACCP have? 7 principles
16. What is a Critical Control Point (CCP)? A point in the food production
process where control can be applied to prevent or eliminate a food safety
hazard
17. What is a critical limit in HACCP? The maximum or minimum value to
which a biological, chemical, or physical parameter must be controlled to
prevent, eliminate, or reduce food safety hazards
18. What organism produces a heat-stable toxin that cannot be destroyed
by cooking? Staphylococcus aureus
19. What is the pH at which most bacteria grow best? 6.6 to 7.5
20. What water activity (aw) level is required for most bacterial growth?
0.85 or above
21. What does TCS stand for in food safety? Time/Temperature Control for
Safety
22. Name five TCS foods. Meat, poultry, dairy, eggs, cut melons, cooked rice,
beans, and tofu
23. What is the proper method to thaw food safely? In the refrigerator, under
cold running water (70°F or below), in the microwave (if cooked immediately),
or as part of the cooking process
24. What are the Big 6 foodborne pathogens per the FDA Food Code?
Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli O157:H7,
Nontyphoidal Salmonella
25. What is the required handwashing time per FDA Food Code? At least
20 seconds with soap and warm water
, 26. What illness is associated with contaminated raw sprouts and
unpasteurized juice? E. coli O157:H7 and Salmonella
27. What is the leading cause of foodborne illness associated with eggs?
Salmonella Enteritidis
28. What temperature must a dishwasher's final rinse reach to sanitize?
180°F (82°C) for high-temperature machines
29. What are the three methods of chemical sanitizing? Chlorine, iodine
(iodophor), and quaternary ammonium compounds (quats)
30. What is the acceptable chlorine concentration for sanitizing food
contact surfaces? 50–100 ppm
31. What is the proper concentration of quaternary ammonium sanitizer?
200–400 ppm (per manufacturer instructions)
32. What is cross-contamination? The transfer of harmful substances or
microorganisms from one food or surface to another
33. What does FIFO stand for? First In, First Out — oldest food used first
34. How long can cooked food be safely kept in a refrigerator? 7 days at
41°F or below
35. What is the correct order of food storage in a refrigerator from top to
bottom? Ready-to-eat food, seafood, whole cuts of beef/pork, ground meat/fish,
whole and ground poultry
36. What microorganism is associated with soft cheeses and ready-to-eat
deli meats? Listeria monocytogenes
37. What is the incubation period for Salmonella? 6–48 hours
38. What is the most heat-resistant vegetative pathogen? Enterococcus
faecalis
39. What does the term "adulterated food" mean? Food that contains
harmful substances, is prepared under unsanitary conditions, or is otherwise
unfit for consumption
40. What agency is responsible for regulating meat and poultry at the
federal level? USDA Food Safety and Inspection Service (FSIS)
ANSWERS (PASS GUARANTEE) 2026/2027
1. What is the temperature danger zone for food? 41°F to 135°F (5°C to
57°C)
2. What is the minimum internal cooking temperature for poultry? 165°F
(74°C)
3. What is the minimum internal temperature for ground beef? 155°F
(68°C) for 15 seconds
4. What is the minimum internal temperature for whole cuts of beef, pork,
veal, and lamb? 145°F (63°C) with a 3-minute rest time
5. What is the minimum internal temperature for fish? 145°F (63°C)
6. What is the required temperature for hot holding of food? 135°F (57°C)
or above
7. What is the required temperature for cold holding of food? 41°F (5°C) or
below
8. What is the 2-hour/4-hour rule for food in the danger zone? Food in the
danger zone for less than 2 hours can be used or refrigerated; 2–4 hours should
be used immediately; over 4 hours must be discarded
9. What is the primary route of transmission for norovirus? Fecal-oral
route, contaminated food/water, and person-to-person contact
10. What is the most common cause of foodborne illness outbreaks in the
US? Norovirus
11. What bacterium is most commonly associated with undercooked
poultry? Campylobacter jejuni and Salmonella
,12. What toxin is associated with improperly canned low-acid foods?
Clostridium botulinum toxin (botulism)
13. What is the incubation period for Staphylococcus aureus foodborne
illness? 1–6 hours
14. What does HACCP stand for? Hazard Analysis and Critical Control
Points
15. How many principles does HACCP have? 7 principles
16. What is a Critical Control Point (CCP)? A point in the food production
process where control can be applied to prevent or eliminate a food safety
hazard
17. What is a critical limit in HACCP? The maximum or minimum value to
which a biological, chemical, or physical parameter must be controlled to
prevent, eliminate, or reduce food safety hazards
18. What organism produces a heat-stable toxin that cannot be destroyed
by cooking? Staphylococcus aureus
19. What is the pH at which most bacteria grow best? 6.6 to 7.5
20. What water activity (aw) level is required for most bacterial growth?
0.85 or above
21. What does TCS stand for in food safety? Time/Temperature Control for
Safety
22. Name five TCS foods. Meat, poultry, dairy, eggs, cut melons, cooked rice,
beans, and tofu
23. What is the proper method to thaw food safely? In the refrigerator, under
cold running water (70°F or below), in the microwave (if cooked immediately),
or as part of the cooking process
24. What are the Big 6 foodborne pathogens per the FDA Food Code?
Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli O157:H7,
Nontyphoidal Salmonella
25. What is the required handwashing time per FDA Food Code? At least
20 seconds with soap and warm water
, 26. What illness is associated with contaminated raw sprouts and
unpasteurized juice? E. coli O157:H7 and Salmonella
27. What is the leading cause of foodborne illness associated with eggs?
Salmonella Enteritidis
28. What temperature must a dishwasher's final rinse reach to sanitize?
180°F (82°C) for high-temperature machines
29. What are the three methods of chemical sanitizing? Chlorine, iodine
(iodophor), and quaternary ammonium compounds (quats)
30. What is the acceptable chlorine concentration for sanitizing food
contact surfaces? 50–100 ppm
31. What is the proper concentration of quaternary ammonium sanitizer?
200–400 ppm (per manufacturer instructions)
32. What is cross-contamination? The transfer of harmful substances or
microorganisms from one food or surface to another
33. What does FIFO stand for? First In, First Out — oldest food used first
34. How long can cooked food be safely kept in a refrigerator? 7 days at
41°F or below
35. What is the correct order of food storage in a refrigerator from top to
bottom? Ready-to-eat food, seafood, whole cuts of beef/pork, ground meat/fish,
whole and ground poultry
36. What microorganism is associated with soft cheeses and ready-to-eat
deli meats? Listeria monocytogenes
37. What is the incubation period for Salmonella? 6–48 hours
38. What is the most heat-resistant vegetative pathogen? Enterococcus
faecalis
39. What does the term "adulterated food" mean? Food that contains
harmful substances, is prepared under unsanitary conditions, or is otherwise
unfit for consumption
40. What agency is responsible for regulating meat and poultry at the
federal level? USDA Food Safety and Inspection Service (FSIS)
