NEHA REHS/RS Study Guide Ch 3 || Well-Enlightened
Q&A.
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 a pathogenic agents on a surface, article, or substance
C- Transfer of a vector, regardless of the time or the nature of the host
D- Contact between two or more sources of infection correct answers B
What is the MOST common contributing factor to foodborne illness?
A- Insect and rodent infestations
B- Dirty equipment
C- Incorrect labeling of containers
D- Improper holding temperatures correct answers D
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 bel0w 0.85
C- They support rapid growth of pathogenic microorganisms
D- They require rapid and thorough cooking correct answers C
Which food does not require refrigeration at 41 F (5 C)?
A- Open container of garlic in oil
B- Tofu
C- Sliced/cut cantaloupe
D- UHT creamers correct answers DD
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 correct answers D
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 correct answers C
If time only is used as a public health control, the MAXIMUM period 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 120 F
Q&A.
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 a pathogenic agents on a surface, article, or substance
C- Transfer of a vector, regardless of the time or the nature of the host
D- Contact between two or more sources of infection correct answers B
What is the MOST common contributing factor to foodborne illness?
A- Insect and rodent infestations
B- Dirty equipment
C- Incorrect labeling of containers
D- Improper holding temperatures correct answers D
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 bel0w 0.85
C- They support rapid growth of pathogenic microorganisms
D- They require rapid and thorough cooking correct answers C
Which food does not require refrigeration at 41 F (5 C)?
A- Open container of garlic in oil
B- Tofu
C- Sliced/cut cantaloupe
D- UHT creamers correct answers DD
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 correct answers D
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 correct answers C
If time only is used as a public health control, the MAXIMUM period 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 120 F
