FOOD SAFETY COSTCO EXAM
QUESTIONS AND ANSWERS
How many days once product is open do you have to dispose of that product? -
ANSWER-7 days
Four approved cooling methods - ANSWER-divide into shallow container, ice bath,
stirring & turning, adding ice
What is the monitoring point of the Rotisseree HACCP? - ANSWER-temping the
chickens
According to Food Code where do you temp a wet depot truck? - ANSWER-at the
warmest part
What are the 4 stages of training? - ANSWER-motivate, teach supervise, test
At what temperature should fish be stored to prevent scombrotoxic poisoning? -
ANSWER-39.2
50 to 99 ppm - ANSWER-concentration of chlorine as sanitizer
32 degree F - ANSWER-calibrating thermometer temp
100 degree F - ANSWER-min temp for hand washing
41 degree F or less - ANSWER-cold holding temp
90 days - ANSWER-shellfish certification tag
145 degree F - ANSWER-solid: beef, fish, lamb, pork, eggs for immediate
consumption
155 degree F - ANSWER-ground meats, tenderized, injected meats, eggs at buffet
165 degree F - ANSWER-poultry, stuffed products, reheating - costco temp 180
180 degree F - ANSWER-mechanical final rinse temp
6" - ANSWER-storage height off the ground for product/ equipment
5 reportable symptoms - ANSWER-jaundice, vomit, diarrhea, sore throat with fever,
open wounds that cannot be coverd
171 degree F for 30 seconds - ANSWER-contact time and temp for manual
sanitation
QUESTIONS AND ANSWERS
How many days once product is open do you have to dispose of that product? -
ANSWER-7 days
Four approved cooling methods - ANSWER-divide into shallow container, ice bath,
stirring & turning, adding ice
What is the monitoring point of the Rotisseree HACCP? - ANSWER-temping the
chickens
According to Food Code where do you temp a wet depot truck? - ANSWER-at the
warmest part
What are the 4 stages of training? - ANSWER-motivate, teach supervise, test
At what temperature should fish be stored to prevent scombrotoxic poisoning? -
ANSWER-39.2
50 to 99 ppm - ANSWER-concentration of chlorine as sanitizer
32 degree F - ANSWER-calibrating thermometer temp
100 degree F - ANSWER-min temp for hand washing
41 degree F or less - ANSWER-cold holding temp
90 days - ANSWER-shellfish certification tag
145 degree F - ANSWER-solid: beef, fish, lamb, pork, eggs for immediate
consumption
155 degree F - ANSWER-ground meats, tenderized, injected meats, eggs at buffet
165 degree F - ANSWER-poultry, stuffed products, reheating - costco temp 180
180 degree F - ANSWER-mechanical final rinse temp
6" - ANSWER-storage height off the ground for product/ equipment
5 reportable symptoms - ANSWER-jaundice, vomit, diarrhea, sore throat with fever,
open wounds that cannot be coverd
171 degree F for 30 seconds - ANSWER-contact time and temp for manual
sanitation
