Exams 5-8 NEHA/REHS Practice Test
Questions and All Actual Answers
2025-2026 Updated.
At what time and temperature specifications does a sweetened milk product have to be
pasteurized?
a. 155 F for 30 mins
b. 65 F for 30 mins
c. 75 F for 15 secs
d. 100 F for 0.001 secs - Answer a. 155 F for 30 mins
When direct consumption of shellfish might be hazardous due to radionuclide or industrial
wastes pollution; the median coliform MPN of the water does not exceed 700 per 100 ml; and
not more than 10 percent of samples exceed MPN of 2300 per 100 ml, an area is designated:
a. prohibited
b. provisionally restricted
c. restricted
d. unprohibited - Answer c. restricted
The amount of heat required to lower one pound of a product one degree Fahrenheit is:
a. exothermal extraction
b. the specific heat
c. the coolant factor
d. important to know - Answer b. the specific heat
To prepare a solution of 100 mg per liter available chlorine, ______ of 5.25 percent bleach with
one gallon of water should be used.
a. 0.5 oz
b. 1.0 oz
c. 0.33 oz
d. 0.25 oz - Answer d. 0.25 oz
,A healthy milk herd is expected to be free of which disease(s)?
a. mastitis
b. brucellosis
c. tuberculosis
d. all of the above - Answer d. all of the above
E. coli 0157:H7 is often spread by:
a. direct contact
b. under-cooked food
c. a and b
d. none of the above - Answer c. a and b
Which of the following is NOT a step in proper machine dishwashing:
a. wash and sanitize
b. scrape
c. cloth dry
d. rack dishes - Answer c. cloth dry
Which would be the least effective method of controlling condensation of moisture in food
preparation areas:
a. increase air temperature
b. decrease humidity of air
c. increase humidity of air
d. cool the air - Answer a. increase air temperature
Which bacteria can survive cooking to appropriate levels?
a. salmonella
b. brucella sp.
c. shigella
d. clostridium perfringens - Answer d. clostridium perfringens
,A freezer unit for frozen food should maintain temperatures of ______ or below.
a. 32 F
b. 24 F
c. 10 F
d. 0 F - Answer d. 0 F
The ______ was a system which encouraged dairy farmers to maintain large enough hers to
meet drinking milk needs during seasons of lowest production.
a. Milk Marketing Agreement Act
b. Agricultural Milk Agreement Act
c. Agricultural Management Agreement Act
d. Agricultural Marketing Agreement Act - Answer d. Agricultural Marketing Agreement Act
Beef usually spoils first:
a. near the bone
b. in the inner portions
c. on the surface
d. near the edges - Answer c. on the surface
Which of the following is NOT a sign of bad fish?
a. off-odor
b. elastic fish
c. gray or greenish gills
d. sunken eyes - Answer b. elastic fish
A yellow to brownish black stain taken during the sediment test:
a. is a simple visual indication of the amount of dirt and abnormal substances in the milk
b. encourages straining of the milk at the farm rather than cleaning milking procedures
c. is an indication of high sediment content from the cow's udder
, d. reveals unsanitary practices during the milking process - Answer a. is a simple visual
indication of the amount of dirt and abnormal substances in the milk
Oysters, soft-shell and hard-shell clams, mussels, lobsters, crabs, and shrimp fall under what
group?
a. molluscan shellfish
b. shellfish
c. fomites
d. crustacea - Answer b. shellfish
The voluntary federal-state program designed to ensure a safe and clean milk supply is
commonly referred to as the:
a. IMS
b. FDAVP
c. PHSVFSP
d. VFS - Answer a. IMS
Salty flavors in milk may be due to the use of milk from cows infected with:
a. tuberculosis
b. mastitis
c. brucellosis
d. hepatitis - Answer b. mastitis
The correct order of sequence for hand washing dishes is:
a. scrape, wash, sanitize, rinse, air dry
b. scrape, wash rinse, sanitize, air dry
c. scrape, wash, rinse, air dry
d. scrape, wash sanitize, rinse towel dry - Answer b. scrape, wash rinse, sanitize, air dry
Milk is considered Ultra-High Temperature pasteurized if it reaches:
a. 145 F (63 C) for 30 mins
Questions and All Actual Answers
2025-2026 Updated.
At what time and temperature specifications does a sweetened milk product have to be
pasteurized?
a. 155 F for 30 mins
b. 65 F for 30 mins
c. 75 F for 15 secs
d. 100 F for 0.001 secs - Answer a. 155 F for 30 mins
When direct consumption of shellfish might be hazardous due to radionuclide or industrial
wastes pollution; the median coliform MPN of the water does not exceed 700 per 100 ml; and
not more than 10 percent of samples exceed MPN of 2300 per 100 ml, an area is designated:
a. prohibited
b. provisionally restricted
c. restricted
d. unprohibited - Answer c. restricted
The amount of heat required to lower one pound of a product one degree Fahrenheit is:
a. exothermal extraction
b. the specific heat
c. the coolant factor
d. important to know - Answer b. the specific heat
To prepare a solution of 100 mg per liter available chlorine, ______ of 5.25 percent bleach with
one gallon of water should be used.
a. 0.5 oz
b. 1.0 oz
c. 0.33 oz
d. 0.25 oz - Answer d. 0.25 oz
,A healthy milk herd is expected to be free of which disease(s)?
a. mastitis
b. brucellosis
c. tuberculosis
d. all of the above - Answer d. all of the above
E. coli 0157:H7 is often spread by:
a. direct contact
b. under-cooked food
c. a and b
d. none of the above - Answer c. a and b
Which of the following is NOT a step in proper machine dishwashing:
a. wash and sanitize
b. scrape
c. cloth dry
d. rack dishes - Answer c. cloth dry
Which would be the least effective method of controlling condensation of moisture in food
preparation areas:
a. increase air temperature
b. decrease humidity of air
c. increase humidity of air
d. cool the air - Answer a. increase air temperature
Which bacteria can survive cooking to appropriate levels?
a. salmonella
b. brucella sp.
c. shigella
d. clostridium perfringens - Answer d. clostridium perfringens
,A freezer unit for frozen food should maintain temperatures of ______ or below.
a. 32 F
b. 24 F
c. 10 F
d. 0 F - Answer d. 0 F
The ______ was a system which encouraged dairy farmers to maintain large enough hers to
meet drinking milk needs during seasons of lowest production.
a. Milk Marketing Agreement Act
b. Agricultural Milk Agreement Act
c. Agricultural Management Agreement Act
d. Agricultural Marketing Agreement Act - Answer d. Agricultural Marketing Agreement Act
Beef usually spoils first:
a. near the bone
b. in the inner portions
c. on the surface
d. near the edges - Answer c. on the surface
Which of the following is NOT a sign of bad fish?
a. off-odor
b. elastic fish
c. gray or greenish gills
d. sunken eyes - Answer b. elastic fish
A yellow to brownish black stain taken during the sediment test:
a. is a simple visual indication of the amount of dirt and abnormal substances in the milk
b. encourages straining of the milk at the farm rather than cleaning milking procedures
c. is an indication of high sediment content from the cow's udder
, d. reveals unsanitary practices during the milking process - Answer a. is a simple visual
indication of the amount of dirt and abnormal substances in the milk
Oysters, soft-shell and hard-shell clams, mussels, lobsters, crabs, and shrimp fall under what
group?
a. molluscan shellfish
b. shellfish
c. fomites
d. crustacea - Answer b. shellfish
The voluntary federal-state program designed to ensure a safe and clean milk supply is
commonly referred to as the:
a. IMS
b. FDAVP
c. PHSVFSP
d. VFS - Answer a. IMS
Salty flavors in milk may be due to the use of milk from cows infected with:
a. tuberculosis
b. mastitis
c. brucellosis
d. hepatitis - Answer b. mastitis
The correct order of sequence for hand washing dishes is:
a. scrape, wash, sanitize, rinse, air dry
b. scrape, wash rinse, sanitize, air dry
c. scrape, wash, rinse, air dry
d. scrape, wash sanitize, rinse towel dry - Answer b. scrape, wash rinse, sanitize, air dry
Milk is considered Ultra-High Temperature pasteurized if it reaches:
a. 145 F (63 C) for 30 mins
