Exam (elaborations)
RS/REHS Exam Questions with Verified Answers Part 44
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RS/REHS exam questions and answers for practice and focused revision.
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a. near the boneb. in the inner portions
c. on the surface
d. near the edges
on the surface
Question 86
Which bacteria in large numbers can survive extended storage in Cheddar cheese?
a. Salmonella ssp
b. Brucella ssp
c. Shigella ssp
d. Clostridium perfringens
Salmonella ssp
Question 87
Which food has the highest acceptable plate count of E coli?
a. cheese
b. unfrozen beef
c. chicken
d. fish
cheese
Question 88
Dry stored goods should be stored off the floor at least __ to prevent their contamination.
a. 2 inches
b. 6 inches
c. 12 inches
d. 24 inches
6 inches
Question 89
Practically all foods, whether canned, pickled, cured or dried
a. perish and become part of the phosphorous cycle
b. are no longer sanitary after six months on the shelf
c. will become unsanitary after eighteen months of storage
d. deteriorate upon storage
deteriorate upon storage
Question 90
The quality of milk reaching the ultimate consumer is largely determined
a. at the plant, where processing and handling occurs
b. at the farm, where the milk is processed
, c. by the USDA through stringent testing and laboratory analysis
d. by the FDA in accordance with Federal regulations
at the farm, where the milk is processed
Question 91
Dairy equipment can be disinfected with a chlorine solution of
a. 20 mg/l
b. 2 mg/l
c. 200 mg/l
d. 220 mg/l
200 mg/l
Question 92
When disinfecting rubber valves and other parts of milking equipment with hot water, the water temperature should
be ______ or a strong chlorine solution of ______ strength can be used instead.
a. 180 to 190F, 200 mg/l
b. 180 to 190F, 190 mg/l
c. 190 to 200F, 200 mg/l
d. 190 to 200F, 190 mg/l
180 to 190F, 200 mg/l
Question 93
In case of emergency, raw milk may be rendered safe for drinking if __ and then immediately cooled.
a. heated in a water bath to a temperature of 165F
b. heated after bottling to a temperature of 165F
c. heated to 145F before bottling
d. heated to 145F after bottling
heated in a water bath to a temperature of 165F
Question 94
The pipeline milker
a. was first introduced in 1854 and is still used today
b. is vastly inferior to Branigien's Quadra-Path Sterilizer
c. was a welcome improvement to Branigien's so called "sterilizer"
d. requires special attention to ensure its sanitary condition
requires special attention to ensure its sanitary condition
Question 95
Milk is considered pasteurized by the Federal Drug Administration if it reaches
a. 145F (63C) for 30 minutes
b. 194F (90C) for 0.5 seconds
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