NEHA REHS/RS Exam - Questions
NEHA REHS/RS Exam
Questions & Answers| Pass Guaranteed| Updated
1. The temperature range known as the 'temperature danger zone' for potentially
hazardous foods is:
A. 32°F to 40°F
B. 41°F to 135°F
C. 100°F to 212°F
D. 0°F to 32°F
Answer: B
Rationale: The FDA Food Code defines the temperature danger zone as 41°F–135°F,
the range in which pathogenic bacteria multiply most rapidly in potentially hazardous
foods.
2. Ground beef must be cooked to a minimum internal temperature of:
A. 145°F for 15 seconds
B. 155°F for 17 seconds
C. 165°F for 15 seconds
D. 135°F for 1 minute
Answer: B
Rationale: Ground meats (comminuted) require a minimum internal temperature of
155°F held for 17 seconds per the FDA Food Code due to increased surface area for
pathogen contamination.
3. Poultry, including whole and ground poultry, must reach a minimum internal
cooking temperature of:
A. 145°F
B. 155°F
C. 165°F
D. 175°F
Answer: C
Rationale: Poultry requires 165°F for 15 seconds due to higher risk of Salmonella and
Campylobacter contamination.
4. The maximum time allowed for cooling cooked potentially hazardous food from
135°F to 70°F is:
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, NEHA REHS/RS Exam - Questions
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
Answer: B
Rationale: The Food Code two-stage cooling method requires food to cool from 135°F
to 70°F within 2 hours, and from 70°F to 41°F or below within an additional 4 hours (6
hours total).
5. The most common cause of foodborne illness outbreaks traced to food handlers is:
A. Improper cooking temperatures
B. Poor personal hygiene/hand contact after using the restroom
C. Cross-contamination from raw seafood
D. Overuse of preservatives
Answer: B
Rationale: Improper handwashing and bare-hand contact with ready-to-eat food
after restroom use is a leading contributing factor identified by the CDC in foodborne
illness outbreaks.
6. A food handler with diagnosed norovirus infection should be excluded from the
food establishment for:
A. 24 hours after symptoms resolve
B. 48 hours after symptoms resolve
C. 12 hours after symptoms resolve
D. No exclusion is necessary if gloves are worn
Answer: B
Rationale: The FDA Food Code requires exclusion of food employees diagnosed with
norovirus for at least 48 hours after symptoms (vomiting/diarrhea) resolve, due to
continued viral shedding.
7. Which of the 'Big 5' foodborne illnesses must be reported to the regulatory
authority regardless of the food worker's job duties?
A. Common cold
B. Norovirus, Salmonella Typhi, Shigella spp., E. coli (STEC), and Hepatitis A virus
C. Seasonal influenza
D. Strep throat
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, NEHA REHS/RS Exam - Questions
Answer: B
Rationale: The FDA Food Code identifies five highly infectious pathogens ('Big 5')
requiring mandatory reporting and often exclusion/restriction of infected food
employees.
8. A HACCP plan's critical control point (CCP) is best defined as:
A. Any step in the process
B. A step where control can be applied and is essential to prevent or eliminate a
hazard to an acceptable level
C. The point of sale
D. The final inspection step only
Answer: B
Rationale: A CCP is a specific point in the food process where a preventive or control
measure can be applied to eliminate, prevent, or reduce a significant hazard to an
acceptable level.
9. Cross-contamination in a kitchen is best prevented by:
A. Using the same cutting board for raw meat and vegetables
B. Physical separation and dedicated equipment/color-coded cutting boards for raw
and ready-to-eat foods
C. Washing hands only at the end of the shift
D. Storing raw meat above ready-to-eat foods
Answer: B
Rationale: Preventing cross-contamination requires separating raw and ready-to-eat
foods using dedicated equipment, storage locations, and proper
handwashing/sanitizing between tasks.
10. The minimum concentration of chlorine typically required for sanitizing food-
contact surfaces via immersion is approximately:
A. 10 ppm
B. 50-100 ppm
C. 500 ppm
D. 1,000 ppm
Answer: B
Rationale: Chlorine-based sanitizers for food-contact surfaces are typically used at
50–100 ppm (concentration and contact time vary by water temperature/pH per
Food Code requirements).
Page 3
NEHA REHS/RS Exam
Questions & Answers| Pass Guaranteed| Updated
1. The temperature range known as the 'temperature danger zone' for potentially
hazardous foods is:
A. 32°F to 40°F
B. 41°F to 135°F
C. 100°F to 212°F
D. 0°F to 32°F
Answer: B
Rationale: The FDA Food Code defines the temperature danger zone as 41°F–135°F,
the range in which pathogenic bacteria multiply most rapidly in potentially hazardous
foods.
2. Ground beef must be cooked to a minimum internal temperature of:
A. 145°F for 15 seconds
B. 155°F for 17 seconds
C. 165°F for 15 seconds
D. 135°F for 1 minute
Answer: B
Rationale: Ground meats (comminuted) require a minimum internal temperature of
155°F held for 17 seconds per the FDA Food Code due to increased surface area for
pathogen contamination.
3. Poultry, including whole and ground poultry, must reach a minimum internal
cooking temperature of:
A. 145°F
B. 155°F
C. 165°F
D. 175°F
Answer: C
Rationale: Poultry requires 165°F for 15 seconds due to higher risk of Salmonella and
Campylobacter contamination.
4. The maximum time allowed for cooling cooked potentially hazardous food from
135°F to 70°F is:
Page 1
, NEHA REHS/RS Exam - Questions
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours
Answer: B
Rationale: The Food Code two-stage cooling method requires food to cool from 135°F
to 70°F within 2 hours, and from 70°F to 41°F or below within an additional 4 hours (6
hours total).
5. The most common cause of foodborne illness outbreaks traced to food handlers is:
A. Improper cooking temperatures
B. Poor personal hygiene/hand contact after using the restroom
C. Cross-contamination from raw seafood
D. Overuse of preservatives
Answer: B
Rationale: Improper handwashing and bare-hand contact with ready-to-eat food
after restroom use is a leading contributing factor identified by the CDC in foodborne
illness outbreaks.
6. A food handler with diagnosed norovirus infection should be excluded from the
food establishment for:
A. 24 hours after symptoms resolve
B. 48 hours after symptoms resolve
C. 12 hours after symptoms resolve
D. No exclusion is necessary if gloves are worn
Answer: B
Rationale: The FDA Food Code requires exclusion of food employees diagnosed with
norovirus for at least 48 hours after symptoms (vomiting/diarrhea) resolve, due to
continued viral shedding.
7. Which of the 'Big 5' foodborne illnesses must be reported to the regulatory
authority regardless of the food worker's job duties?
A. Common cold
B. Norovirus, Salmonella Typhi, Shigella spp., E. coli (STEC), and Hepatitis A virus
C. Seasonal influenza
D. Strep throat
Page 2
, NEHA REHS/RS Exam - Questions
Answer: B
Rationale: The FDA Food Code identifies five highly infectious pathogens ('Big 5')
requiring mandatory reporting and often exclusion/restriction of infected food
employees.
8. A HACCP plan's critical control point (CCP) is best defined as:
A. Any step in the process
B. A step where control can be applied and is essential to prevent or eliminate a
hazard to an acceptable level
C. The point of sale
D. The final inspection step only
Answer: B
Rationale: A CCP is a specific point in the food process where a preventive or control
measure can be applied to eliminate, prevent, or reduce a significant hazard to an
acceptable level.
9. Cross-contamination in a kitchen is best prevented by:
A. Using the same cutting board for raw meat and vegetables
B. Physical separation and dedicated equipment/color-coded cutting boards for raw
and ready-to-eat foods
C. Washing hands only at the end of the shift
D. Storing raw meat above ready-to-eat foods
Answer: B
Rationale: Preventing cross-contamination requires separating raw and ready-to-eat
foods using dedicated equipment, storage locations, and proper
handwashing/sanitizing between tasks.
10. The minimum concentration of chlorine typically required for sanitizing food-
contact surfaces via immersion is approximately:
A. 10 ppm
B. 50-100 ppm
C. 500 ppm
D. 1,000 ppm
Answer: B
Rationale: Chlorine-based sanitizers for food-contact surfaces are typically used at
50–100 ppm (concentration and contact time vary by water temperature/pH per
Food Code requirements).
Page 3
