COSTCO FOOD SAFETY STUDY 2026 GUIDE QUESTIONS
AND ANSWERS GRADED A+
✔✔41 degree - 135 degree - ✔✔Danger Zone
✔✔2 or more - ✔✔Definition of "Outbreak" - 2 or more people ill from the same product
✔✔70 degree - 125 degree - ✔✔Where bacteria divides and multiplies the most rapidly
✔✔pH 4.6-7.0 - ✔✔Slightly acidic to Nuetral levels that support bacteria growth
✔✔7 seconds - ✔✔Contact time for equipment in Chlorine Sanitizer
✔✔10-15 Seconds - ✔✔Time a person should scrub their hands during washing
✔✔20 seconds - ✔✔Total Hand washing time
✔✔30 seconds - ✔✔Minimum contact time for equipment in Quats and Iodine sanitizing
✔✔2 hours - ✔✔Maximum time to reheat products
✔✔4 hours - ✔✔Maximum time in the Danger Zone
✔✔6 hours - ✔✔Total cooling time
✔✔2 degree F - ✔✔- or + when calibrating thermometer
✔✔32 degree F - ✔✔Temperature for calibrated thermometer
✔✔100 degree F - ✔✔Minimum temperature for hands to be washed
✔✔41 degree F or less - ✔✔Cold holding temperature
✔✔50 degree - 70 degree - ✔✔Dry Storage temperature range
✔✔90 days - ✔✔Shellfish tag kept once all product from product is sold
✔✔145 degree F - ✔✔Fish (solid portions), beef, lamb, pork, eggs for immediate
consumption
AND ANSWERS GRADED A+
✔✔41 degree - 135 degree - ✔✔Danger Zone
✔✔2 or more - ✔✔Definition of "Outbreak" - 2 or more people ill from the same product
✔✔70 degree - 125 degree - ✔✔Where bacteria divides and multiplies the most rapidly
✔✔pH 4.6-7.0 - ✔✔Slightly acidic to Nuetral levels that support bacteria growth
✔✔7 seconds - ✔✔Contact time for equipment in Chlorine Sanitizer
✔✔10-15 Seconds - ✔✔Time a person should scrub their hands during washing
✔✔20 seconds - ✔✔Total Hand washing time
✔✔30 seconds - ✔✔Minimum contact time for equipment in Quats and Iodine sanitizing
✔✔2 hours - ✔✔Maximum time to reheat products
✔✔4 hours - ✔✔Maximum time in the Danger Zone
✔✔6 hours - ✔✔Total cooling time
✔✔2 degree F - ✔✔- or + when calibrating thermometer
✔✔32 degree F - ✔✔Temperature for calibrated thermometer
✔✔100 degree F - ✔✔Minimum temperature for hands to be washed
✔✔41 degree F or less - ✔✔Cold holding temperature
✔✔50 degree - 70 degree - ✔✔Dry Storage temperature range
✔✔90 days - ✔✔Shellfish tag kept once all product from product is sold
✔✔145 degree F - ✔✔Fish (solid portions), beef, lamb, pork, eggs for immediate
consumption
