COSTCO FOOD SAFETY TEST PAPER 2026 EXAM
QUESTIONS AND ANSWERS GRADED A+
✔✔An employee comes to work with an infected cut on her
arm. What should a manager require her to do before
working?
a. Apply antibiotic ointment to the cut
b. Wear long sleeves that cover the cut
c. Cover the cut with a waterproof bandage
d. Cover the cut with a dry, tight-fitting bandage - ✔✔c. Cover the cut with a waterproof
bandage
✔✔Which characteristic could qualify a food as
time/temperature control for safety food (TCS/PHF)?
a. Neutral pH level
b. Low oxygen level
c. Low moisture content
d. High sodium content - ✔✔a. Neutral pH level
✔✔A food worker is learning how to clean and sanitize
dishes in a three-compartment sink. What is the third
step of the five-step process?
a. Air dry the dishes
b. Place dishes in a sanitizing solution
c. Rinse the dishes with clear, clean water
d. Use soap and warm water to scrub the dishes - ✔✔c. Rinse the dishes with clear,
clean water
✔✔A manager comes into the establishment in the
morning to find that the water supply was shut off
overnight. What action must he take first?
a. Wait until the water is back on and resume
operations
b. Contact neighboring facilities to see if their water is
off
c. Close the establishment and notify the regulatory
authority
d. Tap into the emergency water supply and resume
operations - ✔✔c. Close the establishment and notify the regulatory authority
✔✔Which scenario is considered a contamination event,
requiring a written cleanup procedure, according to the
FDA food code?
a. An employee coughs frequently while serving food
b. A food worker eats food while preparing ready-toeat
, food
c. A customer goes into anaphylactic shock and is
hospitalized
d. A child vomits before making it to the restaurant
bathroom - ✔✔d. A child vomits before making it to the restaurant bathroom
✔✔Which of the following practices helps to control crosscontamination?
a. Reusing linens for bread baskets
b. Storing utensils with the handle up
c. Wiping off a knife between cutting raw meat and
bread
d. Storing products with more pathogens above other
foods - ✔✔b. Storing utensils with the handle up
✔✔A food worker has several dirty plates and needs to start
a dishwashing cycle. What should she do as she loads
the dishwasher?
a. Place the plates face-down on the trays
b. Fit as many plates on the trays as possible
c. Scrape or rinse large food particles off the plates
d. Clean and sanitize the plates before loading them - ✔✔c. Scrape or rinse large food
particles off the plates
✔✔What is the manager's primary responsibility when
giving a facility tour to a news reporter?
a. To organize and tidy the kitchen beforehand
b. To ask employees to be on their best behavior
c. To protect any exposed food from contamination
d. To ensure that the reporter uses hand sanitizer
before entering - ✔✔c. To protect any exposed food from contamination
✔✔Which package of frozen food would be acceptable to
receive?
a. Chicken nuggets at 14°F (-10°C)
b. Berries soaking in their own juice
c. Vegetables that are partially thawed
d. Beef with small ice crystals on the inside - ✔✔a. Chicken nuggets at 14°F (-10°C)
✔✔How should a food worker avoid contaminating readyto-
eat food?
a. Use a napkin as a barrier
b. Apply hand sanitizer first
c. Use tongs or other utensils
d. Use the thumb and pointer finger - ✔✔c. Use tongs or other utensils
QUESTIONS AND ANSWERS GRADED A+
✔✔An employee comes to work with an infected cut on her
arm. What should a manager require her to do before
working?
a. Apply antibiotic ointment to the cut
b. Wear long sleeves that cover the cut
c. Cover the cut with a waterproof bandage
d. Cover the cut with a dry, tight-fitting bandage - ✔✔c. Cover the cut with a waterproof
bandage
✔✔Which characteristic could qualify a food as
time/temperature control for safety food (TCS/PHF)?
a. Neutral pH level
b. Low oxygen level
c. Low moisture content
d. High sodium content - ✔✔a. Neutral pH level
✔✔A food worker is learning how to clean and sanitize
dishes in a three-compartment sink. What is the third
step of the five-step process?
a. Air dry the dishes
b. Place dishes in a sanitizing solution
c. Rinse the dishes with clear, clean water
d. Use soap and warm water to scrub the dishes - ✔✔c. Rinse the dishes with clear,
clean water
✔✔A manager comes into the establishment in the
morning to find that the water supply was shut off
overnight. What action must he take first?
a. Wait until the water is back on and resume
operations
b. Contact neighboring facilities to see if their water is
off
c. Close the establishment and notify the regulatory
authority
d. Tap into the emergency water supply and resume
operations - ✔✔c. Close the establishment and notify the regulatory authority
✔✔Which scenario is considered a contamination event,
requiring a written cleanup procedure, according to the
FDA food code?
a. An employee coughs frequently while serving food
b. A food worker eats food while preparing ready-toeat
, food
c. A customer goes into anaphylactic shock and is
hospitalized
d. A child vomits before making it to the restaurant
bathroom - ✔✔d. A child vomits before making it to the restaurant bathroom
✔✔Which of the following practices helps to control crosscontamination?
a. Reusing linens for bread baskets
b. Storing utensils with the handle up
c. Wiping off a knife between cutting raw meat and
bread
d. Storing products with more pathogens above other
foods - ✔✔b. Storing utensils with the handle up
✔✔A food worker has several dirty plates and needs to start
a dishwashing cycle. What should she do as she loads
the dishwasher?
a. Place the plates face-down on the trays
b. Fit as many plates on the trays as possible
c. Scrape or rinse large food particles off the plates
d. Clean and sanitize the plates before loading them - ✔✔c. Scrape or rinse large food
particles off the plates
✔✔What is the manager's primary responsibility when
giving a facility tour to a news reporter?
a. To organize and tidy the kitchen beforehand
b. To ask employees to be on their best behavior
c. To protect any exposed food from contamination
d. To ensure that the reporter uses hand sanitizer
before entering - ✔✔c. To protect any exposed food from contamination
✔✔Which package of frozen food would be acceptable to
receive?
a. Chicken nuggets at 14°F (-10°C)
b. Berries soaking in their own juice
c. Vegetables that are partially thawed
d. Beef with small ice crystals on the inside - ✔✔a. Chicken nuggets at 14°F (-10°C)
✔✔How should a food worker avoid contaminating readyto-
eat food?
a. Use a napkin as a barrier
b. Apply hand sanitizer first
c. Use tongs or other utensils
d. Use the thumb and pointer finger - ✔✔c. Use tongs or other utensils
