COSTCO Food Safety Training| Approved
Q&A 2024/2025| Complete Solutions
What is the primary purpose of food safety training in food handling environments?
To reduce the risk of foodborne illnesses by educating staff on safe food handling practices.
What temperature range is known as the "danger zone" for food storage?
41°F to 135°F (5°C to 57°C).
Which of the following is a common symptom of foodborne illness?
Nausea.
What is the most effective way to prevent cross-contamination in the kitchen?
Using separate cutting boards for raw meat and vegetables.
How often should food safety training be conducted for staff?
At least once a year or whenever there are significant changes in procedures.
What is the minimum internal cooking temperature for poultry to ensure safety?
165°F (74°C).
Why is it essential to wash hands before handling food?
To remove bacteria and prevent food contamination.
1
, What method is recommended for thawing frozen food safely?
In the refrigerator, under cold running water, or in the microwave.
How should leftovers be stored to maintain food safety?
In airtight containers and labeled with the date.
What is the best practice for storing raw meat in the refrigerator?
On the bottom shelf to prevent juices from dripping onto other foods.
Which cleaning solution is recommended for sanitizing food contact surfaces?
A solution of 1 tablespoon of unscented liquid chlorine bleach in 1 gallon of water.
How can you tell if food has been left out too long?
Check if it has been in the danger zone for more than two hours.
What is the recommended practice for checking the temperature of cooked food?
Use a food thermometer inserted into the thickest part of the food.
What is the role of the Hazard Analysis and Critical Control Points (HACCP) system?
To identify and manage potential food safety hazards.
2
Q&A 2024/2025| Complete Solutions
What is the primary purpose of food safety training in food handling environments?
To reduce the risk of foodborne illnesses by educating staff on safe food handling practices.
What temperature range is known as the "danger zone" for food storage?
41°F to 135°F (5°C to 57°C).
Which of the following is a common symptom of foodborne illness?
Nausea.
What is the most effective way to prevent cross-contamination in the kitchen?
Using separate cutting boards for raw meat and vegetables.
How often should food safety training be conducted for staff?
At least once a year or whenever there are significant changes in procedures.
What is the minimum internal cooking temperature for poultry to ensure safety?
165°F (74°C).
Why is it essential to wash hands before handling food?
To remove bacteria and prevent food contamination.
1
, What method is recommended for thawing frozen food safely?
In the refrigerator, under cold running water, or in the microwave.
How should leftovers be stored to maintain food safety?
In airtight containers and labeled with the date.
What is the best practice for storing raw meat in the refrigerator?
On the bottom shelf to prevent juices from dripping onto other foods.
Which cleaning solution is recommended for sanitizing food contact surfaces?
A solution of 1 tablespoon of unscented liquid chlorine bleach in 1 gallon of water.
How can you tell if food has been left out too long?
Check if it has been in the danger zone for more than two hours.
What is the recommended practice for checking the temperature of cooked food?
Use a food thermometer inserted into the thickest part of the food.
What is the role of the Hazard Analysis and Critical Control Points (HACCP) system?
To identify and manage potential food safety hazards.
2
