2
COSTCO FOOD SAFETY 2 EXAM QUESTIONS WITH ANSWERS
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Which of the following is considered a TCS (Time and Temperature Controlled for Safety)
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food? - ✔✔fresh cut fruit
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Which of these DOES NOT need to be sanitized? - ✔✔single use cutlery
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When using chlorine to chemically sanitize, what is the proper parts per million
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measurement? - ✔✔50-pp ppm || || ||
What is the minimum recommended time for proper handwashing? - ✔✔20 seconds
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When washing utensils in the 3 compartment sink, what is the first step? - ✔✔Pre-scrape
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excess debris into the trash can
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Which of these bacteria can cause stillbirths? - ✔✔Listeria monocytogenes
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Where is the only appropriate place for employees to store personal medication? - ✔✔in the
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employees locker
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What are all the sources of chemical contamination? - ✔✔Copper leaching, temperature
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abused fish, and too much coloration
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What are all the correct methods for proper cooling? - ✔✔Use and ice paddle, divide into
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smaller stainless containers and stir, submerge container in an ice bath
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Which foods are considered to be major allergens? - ✔✔shrimp, milk, wheat
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COSTCO FOOD SAFETY 2 EXAM QUESTIONS WITH ANSWERS
|| || || || || || ||
Which of the following is considered a TCS (Time and Temperature Controlled for Safety)
|| || || || || || || || || || || || || ||
food? - ✔✔fresh cut fruit
|| || || ||
Which of these DOES NOT need to be sanitized? - ✔✔single use cutlery
|| || || || || || || || || || || ||
When using chlorine to chemically sanitize, what is the proper parts per million
|| || || || || || || || || || || || ||
measurement? - ✔✔50-pp ppm || || ||
What is the minimum recommended time for proper handwashing? - ✔✔20 seconds
|| || || || || || || || || || ||
When washing utensils in the 3 compartment sink, what is the first step? - ✔✔Pre-scrape
|| || || || || || || || || || || || || || ||
excess debris into the trash can
|| || || || ||
Which of these bacteria can cause stillbirths? - ✔✔Listeria monocytogenes
|| || || || || || || || ||
Where is the only appropriate place for employees to store personal medication? - ✔✔in the
|| || || || || || || || || || || || || ||
employees locker
|| ||
What are all the sources of chemical contamination? - ✔✔Copper leaching, temperature
|| || || || || || || || || || || ||
abused fish, and too much coloration
|| || || || ||
What are all the correct methods for proper cooling? - ✔✔Use and ice paddle, divide into
|| || || || || || || || || || || || || || || ||
smaller stainless containers and stir, submerge container in an ice bath
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Which foods are considered to be major allergens? - ✔✔shrimp, milk, wheat
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