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REHS Exam – Food Questions With
Complete Solutions
When conducting a food inspection, you want to look for ___________________ first correct answer: foodborne illness factors first Define Good Retail Practice (GRP) correct answer: housekeeping stuff that is not a foodborne illness factor A thin probe thermometer is used to measure what type of temperature? correct answer: Internal food temperature When measuring the pH of sushi rice, what type of meter do we use? correct answer: probe type, bulk type (liquid solutions) A rating of Satisfactory means _______________ correct answer: No high risk to public health violations not corrected on site A rating of Conditionally Satisfactory means ______________ correct answer: 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 answer: 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 answer: surface temperatures. It provides a quick reading, but cannot take internal temperatures. You place an embargo when a product is ______________ or ______________ correct answer: adulterated or misbranded What is the difference between an adulterated product and a misbranded product? correct answer: 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 answer: dried rodent urine What are the big 6 pathogens? correct answer: Hepatitis A Norovirus E. coli (STEC) Salmonella Typhi Non-Typhoidal Salmonella Shigella PHF stands for __________________ correct answer: Potentially Hazardous Food
- Inadequate cooking
- Contaminated equipment
- Foods from unsafe sources What does TCS food stand for? correct answer: Time Temperature Control for Safety Biological hazards in food make the food taste, smell, or look bad True or False? correct answer: False The leading cause of foodborne illness is ___________ correct answer: Norovirus The best prevention for the spread of viruses is ______________ correct answer: hand hygiene During bacterial growth, we want to keep the bacteria in the ____________ phase in order to reduce the spread of harmful, pathogenic bacteria. correct answer: Lag What are some qualities about bacterial spores? correct answer: Difficult to destroy Can survive cooking Germinate later Can be killed with pressure cooking (Retorting)
Why does cooking create favorable conditions for sporeforming bacteria? correct answer: It drives off oxygen, creating an ideal environment for certain bacteria It reduces competition. Other microbes are killed off, giving the sporeforming bacteria a chance to thrive. Spore germination is stimulated. ____________ are heat stable and cannot be cooked out. correct answer: Toxins Once food is contaminated with toxins, what do you do with that food? correct answer: Destroy the food. Cannot cook out toxin, so food is permanently contaminated. What do F.A.T.T.O.M. conditions indicate / refer to? correct answer: Food Acid (low acid, a neutral pH) Time Temperature Oxygen Moisture (aw, AKA water activity) Cut melons are a risk for which foodborne illness(s)? correct answer: Listeria and salmonella Bacteria grow best in a pH range of __________ to _____________ correct answer: 4.6 to 7.5 pH The Danger Zone temperature range is defined as __________________. What is the temperature range of the Super Danger Zone? correct answer: 41' F - 135' F
155' F - ground beef, ground pork, ground fish, ground etc, eggs for hot holding 145' F - fish, seafood, pork, steak, eggs for immediate service 135' F - commercially processed foods, RTE foods for hot holding, vegetables for hot holding What are the cool down times for cooked TCS foods? correct answer: From 135' F to 70' F, cool down within 2 hours From 70' F to 41'F, cool down within 4 hours Total, from 135'F to 41', cool down within 6 hours What are some proper ways to cool off hot foods? correct answer: Cut/separate large items into smaller pieces/amounts Ice water bath Stir with an ice paddle When reheating foods for hot holding, what temperature do you have to reheat it to? correct answer: Rapidly reheat to 165' F within 2 hours What is the temperature for hot holding? correct answer: 135' F How often do you have to check hot holding temperatures? correct answer: Every 2 hours
What does HAACP stand for? What is the purpose of HACCP? correct answer: Hazard Analysis Critical Control Point It is a food safety system that identifies, controls, and monitors food prep procedures that have the potential to cause Foodborne Illness (FBI) What is the goal of HAACP? correct answer: Identify, control, and monitor actual known causes of foodborne illness Is HAACP mandated for restaurants? Is HAACP mandated for food processors? correct answer: Not for restaurants Yes for food processors What is the critical control point (CCP) in HAACP? correct answer: Any point in prep process where "loss of control" could result in "unacceptable health risk" What is a critical limit (CL) in HAACP? correct answer: Condition (ie temps) that must be met per chapter 24 at each critical control point (CCP) A Risk Type 1 facility is characterized by: correct answer: No prep of TCS foods (lowest risk)
All sushi fish must be __________ before being served. The only exceptions are ___________. correct answer: Frozen Tuna and farm raised fish like salmon The only exemptions to cooking foods to the proper temperatures is if: correct answer: Food is cooked to order Food is not being served to a "highly susceptible population" Food should be discarded after _________ hours if it has been held without proper temperature control (hot or cold holding). correct answer: 4 hours What is the proper temperature for a dishwasher at the manifold? At the plate? correct answer: >= 180' F
= 160' F What are the sections of a 3 compartment sink? correct answer:
- Wash
- Rinse
- Sanitize
- Air Dry What are some of the chemical sanitizers that can be used in a 3 compartment sink? correct answer: Chlorine Iodine Quatenary ammoniums (Quats)
What are the risks of sanitizer concentration that are too low or too high? correct answer: Too Low - fails to sanitize Too high - may be unsafe, leave an odor/taste, corrode metals When is a 3 compartment sink required? correct answer: Always, even if you have a dishwasher Why are air gaps required in the plumbing? correct answer: To prevent backflow or backsiphonage Live animals are prohibited in food establishments, except: correct answer: service animals (dogs) <-- main one Patrol or sentry dogs (off hours) Pets in group residences Aquariums and display tanks Restricted animals in a variety store Handwashing sinks must have water at what temperature range? correct answer: 90' F - 110' F How long does the local health department have to conduct a site plan review? correct answer: 30 days About what percentage of our seafood is imported? correct answer: 80% What is the difference between a food and a drug? correct answer: Drug needs pre-market approval
all food products moving in interstate commerce Intentional contamination of food for economic gain (not physical harm) is called _____________ correct answer: Food Fraud Court orders are required to have adulterated food destroyed. You don't need a court order for: correct answer: Embargoes and Sampling What is the public health risk of poorly labeled foods? correct answer: Allergic reactions if food is missing info or mislabeled No English on label means general consumer can't read it What are the labeling requirements for bulk, unpackaged foods in customer-specified portions (like a deli)? correct answer: No labeling needed Are allergy warnings on foods (like manufactured in a facility with..., may contain...) required or voluntary? correct answer: Voluntary and not regulated by FDA What's the deal with "Best if used by" dates? correct answer: They are for quality purposes and are not enforceable. Must be truthful and not misleading. What are some products that require use by or sell by dates? correct answer: Grade A dairy products Infant formula Baby food Wholesale poultry
Raw Shellfish Which form of shellfish is generally considered a major allergen? correct answer: Crustacean shellfish (crab, lobster, shrimp, etc) Which form of shellfish is generally not considered a major allergen? correct answer: Molluscan shellfish (clams, mussels, oysters, scallops (in shell), etc) In FDA terms, shellfish refers to what type of shellfish? correct answer: Molluscan shellfish (clams, mussels, oysters, scallops (in shell), etc) Which illness is strongly associated with shellfish? Who is more susceptible? correct answer: Vibrios Elderly and people with liver disease, alcoholism, diabetes, gastric disorders, cancer, inflamed bowel disease are more susceptible to Vibrios from shellfish Seafood must be harvested from _________. Who certifies the dealers? correct answer: open, non-contaminated water NJDOH certifies dealers annually Which spore form is easier to kill: Vegetative state or spore state? correct answer: Vegetative state is easier to kill What are some characteristics of viruses? correct answer: Do not grow in foods
