REHS STUDY GUIDE ACTUAL QUESTIONS WITH

REHS STUDY GUIDE (ACTUAL / ) QUESTIONS WITH

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What is the depth at which flies can emerge from a landfill?

• 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? 1 / 4

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

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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

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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?

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