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RSREHS PRACTICE EXAM AND WELL ANSWERED STUDY GUIDE NEWEST LATEST 300 QUESTIONS AND CORRECT ANSWERS //ALREADY GRADED A+ An action authorized by law to restrict or prevent the movement of goods for the protection of public health, safe$28.49
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RSREHS PRACTICE EXAM AND WELL ANSWERED STUDY GUIDE NEWEST LATEST 300 QUESTIONS AND CORRECT ANSWERS //ALREADY GRADED A+ An action authorized by law to restrict or prevent the movement of goods for the protection of public health, safe
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RS\\\\REHS PRACTICE
RSREHS PRACTICE EXAM AND WELL ANSWERED STUDY GUIDE
NEWEST LATEST 300 QUESTIONS AND CORRECT ANSWERS
//ALREADY GRADED A+
An action authorized by law to restrict or prevent the movement of goods for the protection of public
health, safety and welfare is called an order of
RSREHS PRACTICE EXA...
RS\REHS PRACTICE EXAM AND WELL ANSWERED STUDY GUIDE
NEWEST 2024-2025 LATEST 300 QUESTIONS AND CORRECT ANSWERS
//ALREADY GRADED A+
An action authorized by law to restrict or prevent the movement of goods for the protection of public
health, safety and welfare is called an order of
a) injunction
b) withholding
c) embargo
d) seizure - ANS-c) embargo
What is the federal agency that regulates food additives?
a) CDC
b) Consumer Product Safety Commission (CPSC)
c) Department of Agriculture
d) Food and Drug Administration - ANS-d) Food and Drug Administration
When a legal action is being prepared, one of the first steps a sanitarian should take is to: a)
obtain a warrant
b) obtain a court order
c) keep accurate records
d) check with other agencies - ANS-c) keep accurate records
How is the term "contamination" defined when used in connection with a communicable disease?
a) infection of an individual or animal with pathogenic organisms
b) presence of pathogenic agents on a surface, article, or substance
c) trANSfer of a vector, regardless of time or the nature of the host
d) contact between two or more sources of infection - ANS-b) presence of pathogenic agents on a
surface, article, or substance
,What is the most common contributing factor to foodborne illness?
Why are some foods classified as time/temperature control for safety?
a) they have a pH below 4.2
b) they have a water activity below 0.85
c) they support rapid growth of pathogenic microorganisms
d) they require rapid and thorough cooking - ANS-c) they support rapid growth of pathogenic
microorganisms
Which food does not require refrigeration at 41F (5C)?
a) open container of garlic in oil
b) tofu
c) sliced/cut cantaloupe
d) UHT creamers - ANS-d) UHT creamers
What is the best meANS of inhibiting the growth of microorganisms in fresh meat?
a) topical use of approved hypochlorite solutions
b) exposure to ultraviolet light for 30 minutes
c) chemical preservatives
d) adequate refrigeration and cleanliness - ANS-d) adequate refrigeration and cleanliness
What is the maximum accumulated time that time/temperature control for safety food can safely be
exposed to the temperature danger zone?
a) 2 hours
b) 4 hours
,c) 6 hours
d) 8 hours - ANS-c) 6 hours
If time only is used as a public health control, the maximum period of time recommended by the FDA for
time/temperature control for safety food to be held is:
a) 2 hours
b) 4 hours if the warmest part of the food item does not exceed 120F
c) 6 hours if the warmest part of the food item does not exceed 70F
d) this public health control is never permitted - ANS-c) 6 hours if the warmest part of the food item
does not exceed 70F
What is the minimum period that the FDA recommends employees wash their hands and arms up to the
elbow?
a) 10 seconds
b) 20 seconds
c) 30 seconds
d) 40 seconds - ANS-b) 20 seconds
Unpasteurized eggs not intended for immediate service should be cooked to a)
165F for 15 secs
b) 155F for 15 secs
c) 145F for 15 secs
d) 140F for one minute - ANS-b) 155F for 15 secs
What is the usual mode of infection from Salmonella?
a) ingestion of contaminated food
b) ingestion of contaminated water
c) contact with an active case
d) contact with fomites - ANS-a) ingestion of contaminated food
, What is the source of scombroid poisoning?
a) Histamines in the muscle of fish
b) Sprouted green potatoes
c) Undercooked pork
d) Rice contaminated with rodent feces - ANS-a) Histamines in the muscle of fish
All the following are signs of spoiled fish except:
a) strong odor
b) elastic flesh
c) gray gills
d) sunken eyes - ANS-b) elastic flesh
Which of the following shellfish is most likely to cause illness? a)
oysters
b) crabs
c) shrimp
d) scallops - ANS-a) oysters
The laboratory reports a positive coliform test that exceeds permissible limits on a bottle of pasteurized
milk. What does this indicate?
a) improper bactericidal treatment of the equipment
b) improper virucidal treatment of the equipment
c) a contaminated water supply
d) a contaminated food supply - ANS-a) improper bactericidal treatment of the equipment
What is the most effective practice for preventing trichinosis in people?
a) be certain that ground meat is freshly ground at the time of purchase
b) be sure that fresh pork is thoroughly cooked
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