Food Safety Costco 2
Exam/Accurate Questions with
Solutions
Mold - -threadlike organism that produce spores.
not killed by freezing nor cooking.
Some produce mycotoxins that can cause serious illness
- yeast - -grow especially well in foods with sugar. Aerobic, destroyed by
cooking
- parasite - -killed at 145 degrees, can be killed by freezing as in fish
- viruses - -smaller than bacteria, needs a host, hand washing to prevent
spread
- Clostridium botulinum - botulism - -deadly, if ingested it is 90% fatal, or
you could be paralyzed. Do not eat any anaerobic products that are bloated,
badly dented, or broken seals
- listeria - -can cause miscarriage, meningitis
- shigella - -contaminated water & RTE, proper hand washing and washing of
vegetables and fruits
- thermometer - -0 - 220 degrees
- more than one thermometer - -needs to be labeled
- Storage of dry bakery goods - -are best at 50 to 70*F, humidity level
should be 50 to 60%
- Shelf life cooked vegetable - -3 to 4 days
- shelf life protein salads - -3 to 5 days
- max tcs for rte - -7 days
- Lights in food prep areasareas - -50 foot candles
- lights in self service buffets - -20 foot candles
- lights in walk in cooler - -10 foot candles
Exam/Accurate Questions with
Solutions
Mold - -threadlike organism that produce spores.
not killed by freezing nor cooking.
Some produce mycotoxins that can cause serious illness
- yeast - -grow especially well in foods with sugar. Aerobic, destroyed by
cooking
- parasite - -killed at 145 degrees, can be killed by freezing as in fish
- viruses - -smaller than bacteria, needs a host, hand washing to prevent
spread
- Clostridium botulinum - botulism - -deadly, if ingested it is 90% fatal, or
you could be paralyzed. Do not eat any anaerobic products that are bloated,
badly dented, or broken seals
- listeria - -can cause miscarriage, meningitis
- shigella - -contaminated water & RTE, proper hand washing and washing of
vegetables and fruits
- thermometer - -0 - 220 degrees
- more than one thermometer - -needs to be labeled
- Storage of dry bakery goods - -are best at 50 to 70*F, humidity level
should be 50 to 60%
- Shelf life cooked vegetable - -3 to 4 days
- shelf life protein salads - -3 to 5 days
- max tcs for rte - -7 days
- Lights in food prep areasareas - -50 foot candles
- lights in self service buffets - -20 foot candles
- lights in walk in cooler - -10 foot candles
