NEHA RS/REHS Exam 2026/2027 Test
Bank: Reviewed Practice Questions &
Answers 200 Questions | 100% Verified |
Updated for 2026/2027
Question 1
An action authorized by law to restrict or prevent the movement of
goods for the protection of public health, safety and welfare is called
Choose one answer.
a. an injunction
b. an embargo
c. an order to cease and desist
d. a subpoena
• correct answer - b. an embargo
Question 2
Field observations are not always reported in total because
Choose one answer.
a. the reported forms are usually inadequate
b. the significance of the data is not understood
c. the field staff are instructed to limit observations
d. the supervisor may insist on reinspection
• correct answer - b. the significance of the data is not understood
,Question 3
In preparing a legal action, one of the first steps a sanitarian should do is
to
Choose one answer.
a. obtain a warrant
b. obtain a court order
c. keep very accurate records
d. check with other agencies
• correct answer - c. keep very accurate records
Question 4
Which of the following statements is true regarding an inspection
efficiency rating?
Choose one answer.
a. the average amount of time required for each inspection must be
determined by the administrator of the sanitation program
b. the quality of the inspections should be emphasized over quantity
c. the numerical rating obtained per year is less important as the relative
change from year to year
d. it is not possible to receive a rating over 100 percent
• correct answer - c. the numerical rating obtained per year is less
important as the relative change from year to year
Question 5
When a health violation is classified as a misdemeanor, it can be more
readily resolved by ______.
Choose one answer.
a. criminal proceedings
b. civil action
,c. immediately closing the facility
d. posting a public notice
• correct answer - b. civil action
Question 6
Which of the following is the most critical step needed before detailed
information is collected?
Choose one answer.
a. determining how the information will be used
b. determining how often the information will be updated
c. determining how much time will be needed for data collection
d. determining how much time will be needed for the record-processing
unit to enter the data
• correct answer - a. determining how the information will be
used
Question 7
Which of the following is the most effective technique for ceasing
operation of a noncomplying establishment?
Choose one answer.
a. a mandatory injunction
b. revoking a license
c. an injunction
d. all of the above
• correct answer - d. all of the above
, Question 8
The maximum time a ready-to-eat potentially hazardous food can be
stored at 41°F (5°C) before consumption is generally:
Choose one answer.
a. 3 days
b. 5 days
c. 7 days
d. 10 days
• correct answer - c. 7 days
Question 9
Which of the following is the most common cause of foodborne illness
outbreaks in restaurants?
Choose one answer.
a. improper holding temperatures
b. cross-contamination
c. poor personal hygiene
d. inadequate cooking
• correct answer - a. improper holding temperatures
Question 10
The safe internal cooking temperature for ground beef (hamburger)
according to FDA Food Code is:
Choose one answer.
a. 145°F (63°C) for 15 seconds
b. 155°F (68°C) for 15 seconds
c. 165°F (74°C) for 15 seconds
d. 135°F (57°C) for 15 seconds
Bank: Reviewed Practice Questions &
Answers 200 Questions | 100% Verified |
Updated for 2026/2027
Question 1
An action authorized by law to restrict or prevent the movement of
goods for the protection of public health, safety and welfare is called
Choose one answer.
a. an injunction
b. an embargo
c. an order to cease and desist
d. a subpoena
• correct answer - b. an embargo
Question 2
Field observations are not always reported in total because
Choose one answer.
a. the reported forms are usually inadequate
b. the significance of the data is not understood
c. the field staff are instructed to limit observations
d. the supervisor may insist on reinspection
• correct answer - b. the significance of the data is not understood
,Question 3
In preparing a legal action, one of the first steps a sanitarian should do is
to
Choose one answer.
a. obtain a warrant
b. obtain a court order
c. keep very accurate records
d. check with other agencies
• correct answer - c. keep very accurate records
Question 4
Which of the following statements is true regarding an inspection
efficiency rating?
Choose one answer.
a. the average amount of time required for each inspection must be
determined by the administrator of the sanitation program
b. the quality of the inspections should be emphasized over quantity
c. the numerical rating obtained per year is less important as the relative
change from year to year
d. it is not possible to receive a rating over 100 percent
• correct answer - c. the numerical rating obtained per year is less
important as the relative change from year to year
Question 5
When a health violation is classified as a misdemeanor, it can be more
readily resolved by ______.
Choose one answer.
a. criminal proceedings
b. civil action
,c. immediately closing the facility
d. posting a public notice
• correct answer - b. civil action
Question 6
Which of the following is the most critical step needed before detailed
information is collected?
Choose one answer.
a. determining how the information will be used
b. determining how often the information will be updated
c. determining how much time will be needed for data collection
d. determining how much time will be needed for the record-processing
unit to enter the data
• correct answer - a. determining how the information will be
used
Question 7
Which of the following is the most effective technique for ceasing
operation of a noncomplying establishment?
Choose one answer.
a. a mandatory injunction
b. revoking a license
c. an injunction
d. all of the above
• correct answer - d. all of the above
, Question 8
The maximum time a ready-to-eat potentially hazardous food can be
stored at 41°F (5°C) before consumption is generally:
Choose one answer.
a. 3 days
b. 5 days
c. 7 days
d. 10 days
• correct answer - c. 7 days
Question 9
Which of the following is the most common cause of foodborne illness
outbreaks in restaurants?
Choose one answer.
a. improper holding temperatures
b. cross-contamination
c. poor personal hygiene
d. inadequate cooking
• correct answer - a. improper holding temperatures
Question 10
The safe internal cooking temperature for ground beef (hamburger)
according to FDA Food Code is:
Choose one answer.
a. 145°F (63°C) for 15 seconds
b. 155°F (68°C) for 15 seconds
c. 165°F (74°C) for 15 seconds
d. 135°F (57°C) for 15 seconds
