COSTCO FOOD SAFETY LEVEL 1
EXAM QUESTIONS AND ANSWERS
Most difficult source of contamination to control is: - ANSWER-employee hygiene
Time/ temp controlled for safety foods should be reheated to: - ANSWER-165F
within 2 hours
Destroy disease causing bacteria
Prevent a foodborne illness
Frozen food inventories should be: - ANSWER-FIFO
First in first out
Which condition req immediate corrective action - ANSWER-Raw meats that are
stored above ready to eat foods
How often should you calibrate thermometers - ANSWER-daily
if dropped
Good practices for cooling foods include - ANSWER-- breaking food into smaller
pieces
- using containers
- stirring food while cooling
How to verified cooked foods? - ANSWER-Check biggest piece of cooked foods
Chicken must be at an internal temp of 183F(84C)
Chicken thigh 170F(77C)
Meat is leaking on other foods - ANSWER-cross contamination
Cutting board just had raw meat - ANSWER-Always wash, rinse, and sanitize to
prevent cross contamination
Hand washing should done - ANSWER-20 seconds
acceptable for placement in the steel - ANSWER-juice over water is the only
acceptable answer
bacteria that causes illness - ANSWER-biological hazard
load lines on the coffin causes - ANSWER-can interfere with the cooling system and
the product above the line may be in the danger zone
Proper product rotation - ANSWER-FIFO
first in first out
You washed you hands and you notice the towel dispenser is empty - ANSWER-
Refill and re-wash hands
EXAM QUESTIONS AND ANSWERS
Most difficult source of contamination to control is: - ANSWER-employee hygiene
Time/ temp controlled for safety foods should be reheated to: - ANSWER-165F
within 2 hours
Destroy disease causing bacteria
Prevent a foodborne illness
Frozen food inventories should be: - ANSWER-FIFO
First in first out
Which condition req immediate corrective action - ANSWER-Raw meats that are
stored above ready to eat foods
How often should you calibrate thermometers - ANSWER-daily
if dropped
Good practices for cooling foods include - ANSWER-- breaking food into smaller
pieces
- using containers
- stirring food while cooling
How to verified cooked foods? - ANSWER-Check biggest piece of cooked foods
Chicken must be at an internal temp of 183F(84C)
Chicken thigh 170F(77C)
Meat is leaking on other foods - ANSWER-cross contamination
Cutting board just had raw meat - ANSWER-Always wash, rinse, and sanitize to
prevent cross contamination
Hand washing should done - ANSWER-20 seconds
acceptable for placement in the steel - ANSWER-juice over water is the only
acceptable answer
bacteria that causes illness - ANSWER-biological hazard
load lines on the coffin causes - ANSWER-can interfere with the cooling system and
the product above the line may be in the danger zone
Proper product rotation - ANSWER-FIFO
first in first out
You washed you hands and you notice the towel dispenser is empty - ANSWER-
Refill and re-wash hands
