Costco Food Safety Level 1 Complete Questions And
Answers Graded A+
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
if dropped
Good practices for cooling foods include ✔✔- breaking food into smaller pieces
Answers Graded A+
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
if dropped
Good practices for cooling foods include ✔✔- breaking food into smaller pieces
