NEHA Sanitation Exam Questions with Correct Answers
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NEHA
NEHA Sanitation Exam Questions with Correct Answers
What are the four ways to thaw frozen food? - Answer- In a refrigerator, submergence method (cold running water at 70 degrees or below), during the cooking process, and with a microwave (but only if the food will be immediately cooked)
Micr...
NEHA Sanitation Exam Questions
with Correct Answers
What are the four ways to thaw frozen food? - Answer- In a refrigerator, submergence
method (cold running water at 70 degrees or below), during the cooking process, and
with a microwave (but only if the food will be immediately cooked)
Microwaved foods must reach a temperature of - Answer- 165 degrees F.
What foods must be cooked to 145 Degrees F? - Answer- Cook to order eggs, beef
steaks, fish, pork, veal, lamb and tenderloin, game steaks
What foods must be cooked to 135 Degrees F? - Answer- Fruits and Veg cooked for hot
holding, RTE foods
What foods must be cooked to 155 Degrees F? - Answer- Eggs held for service, ground
meats, beef and pork injected w tenderizers
What foods must be cooked to 165 Degrees F? - Answer- Poultry, stuffing made w TCS
foods, stuffed fish, meat, poultry and pasta, leftovers, reheated foods (non continuous
cooked foods)
What is cross connection? - Answer- The mixing of drinking and contaminated water in
plumbing lines.
What is cleaning? - Answer- The process of removing soil, food residues, dirt, grease.
The chemical used to do this is called detergent.
What is sanitizing? - Answer- To use chemicals or heat to reduce the number of
microorganisms to a safe level
When sanitizing with heat, you need to. . . - Answer- Submerge the item for at least 30
seconds in water that is at least 171 degrees F
HIgh temperature dishwashing machines have a temperature of at least. . - Answer-
180 Degrees F.
What are the minimum temperatures and concentrations for iodine and quat sanitizers?
- Answer- Iodine - 68 Degrees F - 12.5 - 25 ppm
Quats - 75 Degrees F - 200 ppm
, HCS stands for - Answer- Hazard Communication Standard (Hazcom)
What is MSDS? - Answer- Material Safety Data Sheet - created by the producers and
details the hazards of specific chemicals and their direction for use.
A written cleaning schedule is called - Answer- SSOP - Sanitation Standard Operating
Procedure
What does HACCP stand for? - Answer- Hazard Analysis and Critical Control Point
What is the first HACCP principle? - Answer- Conduct a hazard analysis to identify the
hazards across the process and specify control measures
What is the 2nd HACCP principle? - Answer- Determine critical control points CCPs to
pinpoint which of the steps where hazards were identified are critical to food safety.
What is the 3rd HACCP principle? - Answer- Establish critical limits, target levels and
tolerances for each CCP
What is the 4th HACCP principle? - Answer- Establich a monitoring system for each
CCP, through scheduled testing or observations.
What is the 5th HACCP principle? - Answer- Establish corrective actions to be taken
when a CCP is out of control, that is, when a critical limit is breached
What is the 6th HACCP principle? - Answer- Establish verification procedures, which
include appropriate validation, together w a review to confirm that the HACCP program
is working effectively.
What is the 7th HACCP principle? - Answer- Establish documentation and record
keeping for all procedures relevant to these principles and their application.
What are critical limits? - Answer- The values of monitored actions at CCPs that
separate the acceptable from the unacceptable. Critical limits much be measurable.
What is the primary purpose of any inspection program? - Answer- To protect the
public's health by requiring establishments to provide food that is safe, unadulterated
and honestly presented.
What is the difference between a priority item and a core item on a safety inspection? -
Answer- Core items don't have a direct impact on food safety.
What is the primary role of the CDC? - Answer- - the prevention and surveillance of
foodborne disease outbreaks
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