Costco Food Safety Exam |Complete Q’s and
A’s
41 degree - 135 degree - -Danger Zone
- 2 or more - -Definition of "Outbreak" - 2 or more people ill from the same
product
- 70 degree - 125 degree - -Where bacteria divides and multiplies the most
rapidly
- pH 4.6-7.0 - -Slightly acidic to Nuetral levels that support bacteria growth
- 7 seconds - -Contact time for equipment in Chlorine Sanitizer
- 10-15 Seconds - -Time a person should scrub their hands during washing
- 20 seconds - -Total Hand washing time
- 30 seconds - -Minimum contact time for equipment in Quats and Iodine
sanitizing
- 2 hours - -Maximum time to reheat products
- 4 hours - -Maximum time in the Danger Zone
- 6 hours - -Total cooling time
- 2 degree F - -- or + when calibrating thermometer
- 32 degree F - -Temperature for calibrated thermometer
- 100 degree F - -Minimum temperature for hands to be washed
- 41 degree F or less - -Cold holding temperature
- 50 degree - 70 degree - -Dry Storage temperature range
- 90 days - -Shellfish tag kept once all product from product is sold
- 145 degree F - -Fish (solid portions), beef, lamb, pork, eggs for immediate
consumption
- 155 degree F - -Ground beef, ground meat tenderized, injected meats,
eggs at buffet
A’s
41 degree - 135 degree - -Danger Zone
- 2 or more - -Definition of "Outbreak" - 2 or more people ill from the same
product
- 70 degree - 125 degree - -Where bacteria divides and multiplies the most
rapidly
- pH 4.6-7.0 - -Slightly acidic to Nuetral levels that support bacteria growth
- 7 seconds - -Contact time for equipment in Chlorine Sanitizer
- 10-15 Seconds - -Time a person should scrub their hands during washing
- 20 seconds - -Total Hand washing time
- 30 seconds - -Minimum contact time for equipment in Quats and Iodine
sanitizing
- 2 hours - -Maximum time to reheat products
- 4 hours - -Maximum time in the Danger Zone
- 6 hours - -Total cooling time
- 2 degree F - -- or + when calibrating thermometer
- 32 degree F - -Temperature for calibrated thermometer
- 100 degree F - -Minimum temperature for hands to be washed
- 41 degree F or less - -Cold holding temperature
- 50 degree - 70 degree - -Dry Storage temperature range
- 90 days - -Shellfish tag kept once all product from product is sold
- 145 degree F - -Fish (solid portions), beef, lamb, pork, eggs for immediate
consumption
- 155 degree F - -Ground beef, ground meat tenderized, injected meats,
eggs at buffet
