Costco food safety level 1 Question And
answers
Time/ temp controlled food - -raw foods
-How can you tell food is cooked properly? - -Calibrated thermometer 1 inch
into product
-Hepatitis A can be prevented by: - -By washing hands
-danger zone (hot zone) - -bacteria can multiply
An area where individuals can be exposed to electrical hazards such as sharp
metal edges, broken glass, toxic substances, lethal rays, or ignition or
explosion of hazardous materials.
40F and 140F
-Important reason to wear a hair restraints: - -PREVENT FOOD handlers from
contaminating their hands by touching their hair
Prevent hair from falling into food or onto food contact surfaces
-Preferred method for thawing food - -refrigerator
-Integrated Pest management system includes - -Combination of sanitiz,
mech, chem
-Bacteria is caused by - -Food spoilage
illness
death
-Fresh meat/ pork, the person responsible for accepting deliveries temp is? -
-Below 40 F or 4.4 C
-Which foods MUST be received at or below Below 40 F or 4.4 C - -Any sliced/
cut fruit
ex: sliced melon
-Which condition req immediate corrective action - -Raw meats that are
stored above ready to eat foods
-How often should you calibrate thermometers - -daily
answers
Time/ temp controlled food - -raw foods
-How can you tell food is cooked properly? - -Calibrated thermometer 1 inch
into product
-Hepatitis A can be prevented by: - -By washing hands
-danger zone (hot zone) - -bacteria can multiply
An area where individuals can be exposed to electrical hazards such as sharp
metal edges, broken glass, toxic substances, lethal rays, or ignition or
explosion of hazardous materials.
40F and 140F
-Important reason to wear a hair restraints: - -PREVENT FOOD handlers from
contaminating their hands by touching their hair
Prevent hair from falling into food or onto food contact surfaces
-Preferred method for thawing food - -refrigerator
-Integrated Pest management system includes - -Combination of sanitiz,
mech, chem
-Bacteria is caused by - -Food spoilage
illness
death
-Fresh meat/ pork, the person responsible for accepting deliveries temp is? -
-Below 40 F or 4.4 C
-Which foods MUST be received at or below Below 40 F or 4.4 C - -Any sliced/
cut fruit
ex: sliced melon
-Which condition req immediate corrective action - -Raw meats that are
stored above ready to eat foods
-How often should you calibrate thermometers - -daily
