COSTCO FOOD SAFETY 2026 EXAM TEST QUESTIONS AND
ANSWERS GRADED A+
✔✔What should a manager do to prevent deliberate
contamination of food by employees?
a. Explain how to label working containers
b. Ask employees to report anything suspicious
c. Check employees' pockets before their shift begins
d. Assign employees with a cough or runny nose to
cleaning tasks - ✔✔b. Ask employees to report anything suspicious
✔✔If the regulatory authority sees food safety violations
during an inspection, what should they do first?
a. Point it out and correct it
b. Make a note to report it later
c. Scold the food workers responsible
d. Talk to the manager about it after the inspection - ✔✔a. Point it out and correct it
✔✔What must a food worker do if they have fingernail
polish or fake nails?
a. Work only in non-food areas
b. Keep fingernails under ¼ inch long
c. Wear gloves when working with food
d. Apply a clear protectant coat to their nails - ✔✔c. Wear gloves when working with
food
✔✔What is the minimum temperature requirement for hot
holding tomato basil soup at a salad bar?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ✔✔a. 135°F (63°C)
✔✔What should a manager do to prevent deliberate
contamination of food by customers?
a. Allow supervised tours of the kitchen
b. Hire a security guard to watch for unusual activity
c. Do not allow customers in non-public areas of the
facility
d. Avoid reusing packaged foods from customers who
look suspicious - ✔✔c. Do not allow customers in non-public areas of the facility
✔✔How long must a manager maintain time and
temperature freezing records after the service or sale of
raw, ready-to-eat fish?
, a. 30 days
b. 60 days
c. 90 days
d. 120 days - ✔✔c. 90 days
✔✔What kind of animal may be brought into an area of the
food establishment where customers are generally
allowed?
a. Pets
b. Service animals
c. Animals without fur
d. Emotional support animals - ✔✔b. Service animals
✔✔What is the maximum temperature allowed while cold
holding a container of salsa?
a. 32°F (0°C)
b. 38°F (3°C)
c. 41°F (5°C)
d. 45°F (7°C) - ✔✔c. 41°F (5°C)
✔✔A manager is picking out a new set of frying pans for the
kitchen. What material should he NOT select?
a. Aluminum
b. Cast iron
c. Stainless steel
d. Galvanized steel - ✔✔d. Galvanzed steel
✔✔Over twenty customers who bought sliced ham at a deli
have reported having severe nausea and vomiting.
What must the manager do immediately?
a. Pull the ham off the shelves
b. Offer full refunds to all affected customers
c. Close the deli and notify the regulatory authority
d. Install a clean in place system for the meat slicer - ✔✔c. Close the deli and notify the
regulatory authority
✔✔An employee pulls out his cell phone while slicing fruit.
According to the FDA food code, what must the
manager ask him to do?
a. Apply hand sanitizer
b. Wash the fruit thoroughly
c. Discard any contaminated fruit and wash his hands
d. Change to a task that does not require handling
food - ✔✔c. Discard any contaminated fruit and wash his hands
ANSWERS GRADED A+
✔✔What should a manager do to prevent deliberate
contamination of food by employees?
a. Explain how to label working containers
b. Ask employees to report anything suspicious
c. Check employees' pockets before their shift begins
d. Assign employees with a cough or runny nose to
cleaning tasks - ✔✔b. Ask employees to report anything suspicious
✔✔If the regulatory authority sees food safety violations
during an inspection, what should they do first?
a. Point it out and correct it
b. Make a note to report it later
c. Scold the food workers responsible
d. Talk to the manager about it after the inspection - ✔✔a. Point it out and correct it
✔✔What must a food worker do if they have fingernail
polish or fake nails?
a. Work only in non-food areas
b. Keep fingernails under ¼ inch long
c. Wear gloves when working with food
d. Apply a clear protectant coat to their nails - ✔✔c. Wear gloves when working with
food
✔✔What is the minimum temperature requirement for hot
holding tomato basil soup at a salad bar?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C) - ✔✔a. 135°F (63°C)
✔✔What should a manager do to prevent deliberate
contamination of food by customers?
a. Allow supervised tours of the kitchen
b. Hire a security guard to watch for unusual activity
c. Do not allow customers in non-public areas of the
facility
d. Avoid reusing packaged foods from customers who
look suspicious - ✔✔c. Do not allow customers in non-public areas of the facility
✔✔How long must a manager maintain time and
temperature freezing records after the service or sale of
raw, ready-to-eat fish?
, a. 30 days
b. 60 days
c. 90 days
d. 120 days - ✔✔c. 90 days
✔✔What kind of animal may be brought into an area of the
food establishment where customers are generally
allowed?
a. Pets
b. Service animals
c. Animals without fur
d. Emotional support animals - ✔✔b. Service animals
✔✔What is the maximum temperature allowed while cold
holding a container of salsa?
a. 32°F (0°C)
b. 38°F (3°C)
c. 41°F (5°C)
d. 45°F (7°C) - ✔✔c. 41°F (5°C)
✔✔A manager is picking out a new set of frying pans for the
kitchen. What material should he NOT select?
a. Aluminum
b. Cast iron
c. Stainless steel
d. Galvanized steel - ✔✔d. Galvanzed steel
✔✔Over twenty customers who bought sliced ham at a deli
have reported having severe nausea and vomiting.
What must the manager do immediately?
a. Pull the ham off the shelves
b. Offer full refunds to all affected customers
c. Close the deli and notify the regulatory authority
d. Install a clean in place system for the meat slicer - ✔✔c. Close the deli and notify the
regulatory authority
✔✔An employee pulls out his cell phone while slicing fruit.
According to the FDA food code, what must the
manager ask him to do?
a. Apply hand sanitizer
b. Wash the fruit thoroughly
c. Discard any contaminated fruit and wash his hands
d. Change to a task that does not require handling
food - ✔✔c. Discard any contaminated fruit and wash his hands
