COSTCO FOOD SAFETY 2 EXAM QUESTIONS WITH COMPLETE SOLUTIONS  

Which of the following is considered a TCS (Time and Temperature Controlled for Safety) food? - ANSWERfresh cut fruit Which of these DOES NOT need to be sanitized? - ANSWERsingle use cutlery When using chlorine to chemically sanitize, what is the proper parts per million measurement? - ANSWER50-pp ppm Which elements make for successful implementation of IPM - ANSWERit removes food and water sources, it removes harborage areas that could be used for breeding, works with a PCO, and balances prevention of entry What should be thought of when handling dishwashing machines? - ANSWERcorrect water temperature should be monitored and maintained, and items should be rinsed first, manufacturers operating instructions should be followed Where is the only appropriate place for employees to store personal medication? - ANSWERin the employees locker What are all the sources of chemical contamination? - ANSWERCopper leaching, temperature abused fish, and too much coloration What is the minimum recommended time for proper handwashing? - ANSWER20 seconds When washing utensils in the 3 compartment sink, what is the first step? - ANSWERPre-scrape excess debris into the trash can Which of these bacteria can cause stillbirths? - ANSWERListeria monocytogenes What are all the correct methods for proper cooling? - ANSWERUse and ice paddle, divide into smaller stainless containers and stir, submerge container in an ice bath Which foods are considered to be major allergens? - ANSWERshrimp, milk, wheat What are all the best practices you should follow during an inspection? - ANSWERaccompany the inspector, check their credentials, an take notes What POIs may be checked during an inspection? - ANSWERthe condition and cleanliness of equipment and utensils, hygiene practices of food handlers, and temperature control