COSTCO’S FOOD SAFETY PROGRAM
EXAM QUESTIONS WITH VERIFIED
ANSWERS
How to keep food safe? - ANSWER-Parasites are tiny worms or bugs that live in fish
and meat. They die if they are frozen long enough or cooked long enough. By
keeping food out of the "Danger Zone" (4ºC - 60ºC), you will keep food safe.
What to do when someone gets sick from food? - ANSWER-◎ Symptoms: include
vomiting (nausea), chills, cramps (pain in their belly), loose bowels (diarrhoea) and
fever.
◎ All affected product must be pulled, shrink-wrapped, marked "do not sell" and held
at the required temperature until notified of disposal.
1. Microorganisms grow easily in foods such as:
a. meat
b. poultry
c. eggs
d. all of the above
2. The temperature "Danger Zone" is between:
a. 0ºC - 54ºC
b. 4ºC - 60ºC
c. 10ºC - 66ºC
d. 16ºC - 70ºC
3. The best prevention of the Hepatitis A virus is:
a. cook foods thoroughly
b. cool foods properly
c. wash your hands after using the rest room
d. wear a hair net - ANSWER-1. D. all of the above
2. B. 4~60ºC
3. C. wash hands after using the rest room
Thermometers? - ANSWER-◎ Thermometers are used to measure the temperature
of stored, cooked, hot-held, cold-held and re-heated foods.
WHEN TO CALIBRATE: [inserted deeply into the food.]
◯ Before their first use of the day
◯ If dropped
◯ Whenever accuracy is in question
The Costco HACCP plan requires thermometers to be calibrated daily and recorded
on a thermometer verification form.
◉ ALWAYS REMEMBER TO SANITISE YOUR THERMOMETER PRIOR TO
USING AND BETWEEN PRODUCTS.
For digital and thermocouple thermometers ? - ANSWER-◎ Tip must be immersed
2.5 centimetres or more.
, ◎ Always insert the sensing element of the thermometer into the center or thickest
part of the food.
◎ "Measuring the temperature for soft or liquid foods" => Stir the food before
measuring the temperature to ensure the most accurate reading.
Thawing Frozen Food - ANSWER-Only ONE safe way to thaw frozen food:
◎ PLAN AHEAD TO ALLOW ENOUGH TIME TO DO IT RIGHT! = "Thaw food under
refrigeration in the cooler. It may take hours or a few days."
✕ Never thaw food at room temperature, in a microwave, on a counter or in
warm/cold, still/running water ✕
◎ The only way to be sure food is cooked properly is to insert a thermometer in the
center of the food product.
◎ An internal temperature should be taken from at least one item from each batch
produced and recorded on the temperature verification logs (e.g., rotisserie chicken,
hot dogs, etc).
Cooling Rule? - ANSWER-No. 1 rule to remember about cooling [Leftover
ingredients or food made in advance]:
◎ To cool hot food products to below 4ºC and out of the "Danger Zone" within four
hours.
6 steps to cool soft foods
(ex: meats, refried beans, rice, potatoes, lasagna, macaroni & cheese, ribs, rotisserie
chicken, meat loaf, thick soups or chowders): - ANSWER-1. Wash your hands.
2. Before putting food away, portion food into smaller sizes.
a. Place product in shallow metal pans with the product depth less than 6.5
centimetres deep.
b. For very thick foods like refried beans or chowder, the product depth should be no
more than 5 centimetres deep.
c. For large roasts and turkeys cut into pieces no larger than 2 kilograms.
d. When you cool soup, sauces and gravy, use a shallow 6.5 centimetre metal pan.
Remember, you want food to cool as fast as possible to below 4ºC.
3. Do not cover food until it has cooled to 4ºC in the refrigerator
4. Put all meats and other hot food in the cooler or refrigerator right away; do not let
the food sit at room temperature for more than 30 minutes.
5. Do not stack pans, leave space for air to circulate.
6. Wait until the food has cooled to below 4ºC before covering product
Cold Holding? - ANSWER-◎ Maintain cold foods at 4ºC or less.
◎ Fish, seafood, poultry, milk and red meat will stay safe and fresh longer if kept in
cold storage below 4ºC.
◎ When using ice to keep food cold while on display, (e.g., Seafood Road Show);
Food must be colder then 4ºC when put on ice.
Cold Salads, Sandwiches and Prepared Meals;
◎ When preparing potentially hazardous foods, chill all ingredients (including canned
items) prior to mixing.
Hot Holding - ANSWER-◎ The temperature for hot holding should be "at least 60ºC",
and you must check the food with a "metal stem thermometer".
EXAM QUESTIONS WITH VERIFIED
ANSWERS
How to keep food safe? - ANSWER-Parasites are tiny worms or bugs that live in fish
and meat. They die if they are frozen long enough or cooked long enough. By
keeping food out of the "Danger Zone" (4ºC - 60ºC), you will keep food safe.
What to do when someone gets sick from food? - ANSWER-◎ Symptoms: include
vomiting (nausea), chills, cramps (pain in their belly), loose bowels (diarrhoea) and
fever.
◎ All affected product must be pulled, shrink-wrapped, marked "do not sell" and held
at the required temperature until notified of disposal.
1. Microorganisms grow easily in foods such as:
a. meat
b. poultry
c. eggs
d. all of the above
2. The temperature "Danger Zone" is between:
a. 0ºC - 54ºC
b. 4ºC - 60ºC
c. 10ºC - 66ºC
d. 16ºC - 70ºC
3. The best prevention of the Hepatitis A virus is:
a. cook foods thoroughly
b. cool foods properly
c. wash your hands after using the rest room
d. wear a hair net - ANSWER-1. D. all of the above
2. B. 4~60ºC
3. C. wash hands after using the rest room
Thermometers? - ANSWER-◎ Thermometers are used to measure the temperature
of stored, cooked, hot-held, cold-held and re-heated foods.
WHEN TO CALIBRATE: [inserted deeply into the food.]
◯ Before their first use of the day
◯ If dropped
◯ Whenever accuracy is in question
The Costco HACCP plan requires thermometers to be calibrated daily and recorded
on a thermometer verification form.
◉ ALWAYS REMEMBER TO SANITISE YOUR THERMOMETER PRIOR TO
USING AND BETWEEN PRODUCTS.
For digital and thermocouple thermometers ? - ANSWER-◎ Tip must be immersed
2.5 centimetres or more.
, ◎ Always insert the sensing element of the thermometer into the center or thickest
part of the food.
◎ "Measuring the temperature for soft or liquid foods" => Stir the food before
measuring the temperature to ensure the most accurate reading.
Thawing Frozen Food - ANSWER-Only ONE safe way to thaw frozen food:
◎ PLAN AHEAD TO ALLOW ENOUGH TIME TO DO IT RIGHT! = "Thaw food under
refrigeration in the cooler. It may take hours or a few days."
✕ Never thaw food at room temperature, in a microwave, on a counter or in
warm/cold, still/running water ✕
◎ The only way to be sure food is cooked properly is to insert a thermometer in the
center of the food product.
◎ An internal temperature should be taken from at least one item from each batch
produced and recorded on the temperature verification logs (e.g., rotisserie chicken,
hot dogs, etc).
Cooling Rule? - ANSWER-No. 1 rule to remember about cooling [Leftover
ingredients or food made in advance]:
◎ To cool hot food products to below 4ºC and out of the "Danger Zone" within four
hours.
6 steps to cool soft foods
(ex: meats, refried beans, rice, potatoes, lasagna, macaroni & cheese, ribs, rotisserie
chicken, meat loaf, thick soups or chowders): - ANSWER-1. Wash your hands.
2. Before putting food away, portion food into smaller sizes.
a. Place product in shallow metal pans with the product depth less than 6.5
centimetres deep.
b. For very thick foods like refried beans or chowder, the product depth should be no
more than 5 centimetres deep.
c. For large roasts and turkeys cut into pieces no larger than 2 kilograms.
d. When you cool soup, sauces and gravy, use a shallow 6.5 centimetre metal pan.
Remember, you want food to cool as fast as possible to below 4ºC.
3. Do not cover food until it has cooled to 4ºC in the refrigerator
4. Put all meats and other hot food in the cooler or refrigerator right away; do not let
the food sit at room temperature for more than 30 minutes.
5. Do not stack pans, leave space for air to circulate.
6. Wait until the food has cooled to below 4ºC before covering product
Cold Holding? - ANSWER-◎ Maintain cold foods at 4ºC or less.
◎ Fish, seafood, poultry, milk and red meat will stay safe and fresh longer if kept in
cold storage below 4ºC.
◎ When using ice to keep food cold while on display, (e.g., Seafood Road Show);
Food must be colder then 4ºC when put on ice.
Cold Salads, Sandwiches and Prepared Meals;
◎ When preparing potentially hazardous foods, chill all ingredients (including canned
items) prior to mixing.
Hot Holding - ANSWER-◎ The temperature for hot holding should be "at least 60ºC",
and you must check the food with a "metal stem thermometer".
