FOOD SAFETY COSTCO EXAM
QUESTIONS WITH VERIFIED
ANSWERS
temping the chickens - ANSWER-What is the monitoring point of the Rotisseree
HACCP?
at the warmest part - ANSWER-According to Food Code where do you temp a wet
depot truck?
motivate, teach supervise, test - ANSWER-What are the 4 stages of training?
39.2 - ANSWER-At what temperature should fish be stored to prevent scombro toxic
poisoning?
concentration of chlorine as sanitizer - ANSWER-50 to 99 ppm
min temp for hand washing - ANSWER-100 degree F
cold holding temp - ANSWER-41 degree F or less
shellfish certification tag - ANSWER-90 days
solid: beef, fish, lamb, pork, eggs for immediate consumption - ANSWER-145 degree
F
ground meats, tenderized, injected meats, eggs at buffet - ANSWER-155 degree F
poultry, stuffed products, reheating - costco temp 180 - ANSWER-165 degree F
mechanical final rinse temp - ANSWER-180 degree F
storage height off the ground for product/ equipment - ANSWER-6"
jaundice, vomit, diarrhea, sore throat with fever, open wounds that cannot be coverd
- ANSWER-5 reportable symptoms
contact time and temp for manual sanitation - ANSWER-171 degree F for 30
seconds
concentration for quats - ANSWER-200ppm
wash and rinse sink temp - ANSWER-110 degree F
hot holding temp - costco is 140 - ANSWER-135 degree or higher
danger zone - ANSWER-41 degree- 135 degree
QUESTIONS WITH VERIFIED
ANSWERS
temping the chickens - ANSWER-What is the monitoring point of the Rotisseree
HACCP?
at the warmest part - ANSWER-According to Food Code where do you temp a wet
depot truck?
motivate, teach supervise, test - ANSWER-What are the 4 stages of training?
39.2 - ANSWER-At what temperature should fish be stored to prevent scombro toxic
poisoning?
concentration of chlorine as sanitizer - ANSWER-50 to 99 ppm
min temp for hand washing - ANSWER-100 degree F
cold holding temp - ANSWER-41 degree F or less
shellfish certification tag - ANSWER-90 days
solid: beef, fish, lamb, pork, eggs for immediate consumption - ANSWER-145 degree
F
ground meats, tenderized, injected meats, eggs at buffet - ANSWER-155 degree F
poultry, stuffed products, reheating - costco temp 180 - ANSWER-165 degree F
mechanical final rinse temp - ANSWER-180 degree F
storage height off the ground for product/ equipment - ANSWER-6"
jaundice, vomit, diarrhea, sore throat with fever, open wounds that cannot be coverd
- ANSWER-5 reportable symptoms
contact time and temp for manual sanitation - ANSWER-171 degree F for 30
seconds
concentration for quats - ANSWER-200ppm
wash and rinse sink temp - ANSWER-110 degree F
hot holding temp - costco is 140 - ANSWER-135 degree or higher
danger zone - ANSWER-41 degree- 135 degree
