REHS STUDY GUIDE (ACTUAL 2025/2026) QUESTIONS WITH
100% VERIFIED CORRECT ANSWERS | LATEST VERSION
What is the depth at which flies can emerge from a landfill?
6 inches compacted and 5 inches noncompacted
Why is the use of cooper sulfate crystals recommended for some
septic tanks systems
It will destroy roots that the solutions comes in contact with
What are contact carriers?
People who acquire and harbor pathogens through close contact with
an infected person, but do not acquire the disease
What are carriers?
A person where the disease causing microorganisms remain with
them after recovery
Approximately five to ten percent of raw bovine milk is contaminated
with what bacteria?
Listeria Monocytogenes
What does the acronym for HACCP stand for?
,Hazard analysis critical control point
What is a critical control point?
An operation or step by which preventive or control measures can be
exercised that will eliminate, prevent, or minimize a hazard that has
occurred to this point
How many steps are there in a HACCP plan?
7
What is the first step in a HACCP plan?
Hazard analysis- conducting a hazard analysis is simply identifying
hazards (biological, chemical. of physical) that are most likely to
cause illness or injury if not controlled- example identifying
salmonella as the most obvious hazard when cooking a whole turkey
What is the second step in a HACCP plan?
Critical control point identification- identify the critical control points
that are necessary to prevent, eliminate, or reduce the hazard- this is
point in food handling processes where loss of control may result in
unacceptable health risk- example cooking will reduce the salmonella
to safe levels
,What is the third step in a HACCP plan?
Establishment of critical limits- a numeric value, usually maximum or
minimum value that is required to prevent, eliminate, or reduce the
hazard identified in the hazard analysis- usually derived from
regulatory standards - example 165 F for 15 seconds is the minimal
internal cooking temperature to reduce the salmonella to safe levels
What is the fourth step in a HACCP plan?
Monitoring procedures- act of observing and making measurements to
help determine if critical limits are being met- example checking the
temperature of a turkey
What is the fifth step in a HACCP plan?
Corrective actions- these are actions that must be taken if our critical
limits are not met. The operator decides what the actions will be,
communicates those actions to employees, and train them in making
the right decisions- examples
What is the sixth step in a HACCP plan?
Verification procedures- verify that the system is operating according
to the plan- example reviewing temperature logs on a regular basis to
make sure all turkeys have been cooked to 165 F, making sure logs
are kept on file, or calibrating thermometers that are used to check the
cooking temperatures of the turkey
, What is the seventh step in a HACCP plan?
Record keeping- There are certain records or kinds of documentation
that are needed in order to verify that the system is working- example
documenting cooking temperatures for the turkey on temperature
logs, documenting thermometer calibrations on a calibration log, and
verification logs that documents employees have checked
temperatures properly
What was HACCP developed for?
First developed in 1950 by NASA and Natick Laboratories for the
space program
What is an agent that destroys or eliminates all forms of microbial
forms?
Sterilant
What is an agent that kills infectious bacteria and fungi only, though
does not kill bacterial spores?
Disinfectant
What is a substance that reduces, but not necessarily eliminates
microbial contaminants on inanimate surface to levels that are
considered safe from a public health standpoint?
100% VERIFIED CORRECT ANSWERS | LATEST VERSION
What is the depth at which flies can emerge from a landfill?
6 inches compacted and 5 inches noncompacted
Why is the use of cooper sulfate crystals recommended for some
septic tanks systems
It will destroy roots that the solutions comes in contact with
What are contact carriers?
People who acquire and harbor pathogens through close contact with
an infected person, but do not acquire the disease
What are carriers?
A person where the disease causing microorganisms remain with
them after recovery
Approximately five to ten percent of raw bovine milk is contaminated
with what bacteria?
Listeria Monocytogenes
What does the acronym for HACCP stand for?
,Hazard analysis critical control point
What is a critical control point?
An operation or step by which preventive or control measures can be
exercised that will eliminate, prevent, or minimize a hazard that has
occurred to this point
How many steps are there in a HACCP plan?
7
What is the first step in a HACCP plan?
Hazard analysis- conducting a hazard analysis is simply identifying
hazards (biological, chemical. of physical) that are most likely to
cause illness or injury if not controlled- example identifying
salmonella as the most obvious hazard when cooking a whole turkey
What is the second step in a HACCP plan?
Critical control point identification- identify the critical control points
that are necessary to prevent, eliminate, or reduce the hazard- this is
point in food handling processes where loss of control may result in
unacceptable health risk- example cooking will reduce the salmonella
to safe levels
,What is the third step in a HACCP plan?
Establishment of critical limits- a numeric value, usually maximum or
minimum value that is required to prevent, eliminate, or reduce the
hazard identified in the hazard analysis- usually derived from
regulatory standards - example 165 F for 15 seconds is the minimal
internal cooking temperature to reduce the salmonella to safe levels
What is the fourth step in a HACCP plan?
Monitoring procedures- act of observing and making measurements to
help determine if critical limits are being met- example checking the
temperature of a turkey
What is the fifth step in a HACCP plan?
Corrective actions- these are actions that must be taken if our critical
limits are not met. The operator decides what the actions will be,
communicates those actions to employees, and train them in making
the right decisions- examples
What is the sixth step in a HACCP plan?
Verification procedures- verify that the system is operating according
to the plan- example reviewing temperature logs on a regular basis to
make sure all turkeys have been cooked to 165 F, making sure logs
are kept on file, or calibrating thermometers that are used to check the
cooking temperatures of the turkey
, What is the seventh step in a HACCP plan?
Record keeping- There are certain records or kinds of documentation
that are needed in order to verify that the system is working- example
documenting cooking temperatures for the turkey on temperature
logs, documenting thermometer calibrations on a calibration log, and
verification logs that documents employees have checked
temperatures properly
What was HACCP developed for?
First developed in 1950 by NASA and Natick Laboratories for the
space program
What is an agent that destroys or eliminates all forms of microbial
forms?
Sterilant
What is an agent that kills infectious bacteria and fungi only, though
does not kill bacterial spores?
Disinfectant
What is a substance that reduces, but not necessarily eliminates
microbial contaminants on inanimate surface to levels that are
considered safe from a public health standpoint?
