2
Food Safety Costco 2 Exam with accurate detailed answers
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Mold - ✔✔threadlike organism that produce spores.
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not killed by freezing nor cooking.
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Some produce mycotoxins that can cause serious illness
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yeast - ✔✔grow especially well in foods with sugar. Aerobic, destroyed by cooking
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parasite - ✔✔killed at 145 degrees, can be killed by freezing as in fish
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viruses - ✔✔smaller than bacteria, needs a host, hand washing to prevent spread
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Clostridium botulinum - botulism - ✔✔deadly, if ingested it is 90% fatal, or you could be
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paralyzed. Do not eat any anaerobic products that are bloated, badly dented, or broken seals
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listeria - ✔✔can cause miscarriage, meningitis
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shigella - ✔✔contaminated water & RTE, proper hand washing and washing of vegetables
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and fruits
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thermometer - ✔✔0 - 220 degrees || || || || ||
more than one thermometer - ✔✔needs to be labeled
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Storage of dry bakery goods - ✔✔are best at 50 to 70*F, humidity level should be 50 to 60%
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Food Safety Costco 2 Exam with accurate detailed answers
|| || || || || || || ||
Mold - ✔✔threadlike organism that produce spores.
|| || || || || ||
not killed by freezing nor cooking.
|| || || || ||
Some produce mycotoxins that can cause serious illness
|| || || || || || ||
yeast - ✔✔grow especially well in foods with sugar. Aerobic, destroyed by cooking
|| || || || || || || || || || || ||
parasite - ✔✔killed at 145 degrees, can be killed by freezing as in fish
|| || || || || || || || || || || || ||
viruses - ✔✔smaller than bacteria, needs a host, hand washing to prevent spread
|| || || || || || || || || || || ||
Clostridium botulinum - botulism - ✔✔deadly, if ingested it is 90% fatal, or you could be
|| || || || || || || || || || || || || || || ||
paralyzed. Do not eat any anaerobic products that are bloated, badly dented, or broken seals
|| || || || || || || || || || || || || ||
listeria - ✔✔can cause miscarriage, meningitis
|| || || || ||
shigella - ✔✔contaminated water & RTE, proper hand washing and washing of vegetables
|| || || || || || || || || || || || ||
and fruits
||
thermometer - ✔✔0 - 220 degrees || || || || ||
more than one thermometer - ✔✔needs to be labeled
|| || || || || || || ||
Storage of dry bakery goods - ✔✔are best at 50 to 70*F, humidity level should be 50 to 60%
|| || || || || || || || || || || || || || || || || ||
