COSTCO FOOD SAFETY EVALUATION EXAM 2026
QUESTIONS AND ANSWERS GRADED A+
✔✔What is the correct order of steps in the handwashing
process?
a. Wet, rinse, apply soap, scrub, dry
b. Apply soap, scrub, rinse, wet, dry
c. Wet, apply soap, scrub, rinse, dry
d. Apply soap, wet, scrub, rinse, dry - ✔✔c. Wet, apply soap, scrub, rinse, dry
✔✔A food worker decides to thaw a pound of ground beef
by submerging it under running water. What is the
maximum temperature that the water can be?
a. 41°F (5°C)
b. 70°F (21°C)
c. 86°F (38°C)
d. 135°F (57°C) - ✔✔b. 70°F (21°C)
✔✔How should a food manager prevent cross-contact?
a. Restrict sick food workers to cleaning tasks
b. Avoid disclosing a customer's food allergy to
employees
c. Provide separate ware items to handle dishes for
allergic customers
d. Ask cooks to rinse hands and re-glove before
preparing dishes for allergic customers - ✔✔c. Provide separate ware items to handle
dishes for allergic customers
✔✔Where should liquid waste, such as mop water, be
disposed of?
a. In a service sink
b. In a food preparation sink
c. In the outdoor dumpster area
d. In a hazardous waste container - ✔✔a. In a service sink
✔✔What should a food worker scrub for at least 15 seconds
during the handwashing process?
a. Hands only
b. Hands and wrists only
c. Hands, wrists, and lower arms only
d. Hands, wrists, and arms just past the elbow - ✔✔c. Hands, wrists, and lower arms
only
✔✔A large pot of chicken noodle soup needs to be cooled.
What is an acceptable method to cool the soup?
, a. Use an ice paddle to stir the soup
b. Place the pot of soup in the freezer
c. Place the pot of soup in front of an open window
d. Cover the soup with a tight lid and put it in the
refrigerator - ✔✔a. Use an ice paddle to stir the soup
✔✔According to the FDA, what is in one of the eight major
food allergen groups?
a. Pork
b. Walnuts
c. Avocado
d. Chocolate - ✔✔b. Walnuts
✔✔When would a food establishment be required to obtain
a variance from the local regulatory authority?
a. Sprouting broccoli seeds
b. Washing raw fruit with chemicals
c. Using a non-continuous cooking process
d. Learning that an employee was diagnosed with
norovirus - ✔✔A. Sprouting broccoli seeds
✔✔How often should a pair of single-use gloves be
changed if an employee is working continuously on the
same task?
a. After one hour
b. After two hours
c. After three hours
d. After four hours - ✔✔d. After four hours
✔✔An employee has cooled a pan of mashed potatoes
from 135°F (57°C) to 68°F (20°C) in two hours. How
much time does she have left to cool the mashed
potatoes to 41°F (5°C)?
a. One hour
b. Two hours
c. Four hours
d. Six hours - ✔✔c. Four hours
✔✔According to the FDA, what is in one of the eight major
food allergen groups?
a. Corn
b. Mango
c. Soymilk
d. Sesame seeds - ✔✔c. Soymilk
QUESTIONS AND ANSWERS GRADED A+
✔✔What is the correct order of steps in the handwashing
process?
a. Wet, rinse, apply soap, scrub, dry
b. Apply soap, scrub, rinse, wet, dry
c. Wet, apply soap, scrub, rinse, dry
d. Apply soap, wet, scrub, rinse, dry - ✔✔c. Wet, apply soap, scrub, rinse, dry
✔✔A food worker decides to thaw a pound of ground beef
by submerging it under running water. What is the
maximum temperature that the water can be?
a. 41°F (5°C)
b. 70°F (21°C)
c. 86°F (38°C)
d. 135°F (57°C) - ✔✔b. 70°F (21°C)
✔✔How should a food manager prevent cross-contact?
a. Restrict sick food workers to cleaning tasks
b. Avoid disclosing a customer's food allergy to
employees
c. Provide separate ware items to handle dishes for
allergic customers
d. Ask cooks to rinse hands and re-glove before
preparing dishes for allergic customers - ✔✔c. Provide separate ware items to handle
dishes for allergic customers
✔✔Where should liquid waste, such as mop water, be
disposed of?
a. In a service sink
b. In a food preparation sink
c. In the outdoor dumpster area
d. In a hazardous waste container - ✔✔a. In a service sink
✔✔What should a food worker scrub for at least 15 seconds
during the handwashing process?
a. Hands only
b. Hands and wrists only
c. Hands, wrists, and lower arms only
d. Hands, wrists, and arms just past the elbow - ✔✔c. Hands, wrists, and lower arms
only
✔✔A large pot of chicken noodle soup needs to be cooled.
What is an acceptable method to cool the soup?
, a. Use an ice paddle to stir the soup
b. Place the pot of soup in the freezer
c. Place the pot of soup in front of an open window
d. Cover the soup with a tight lid and put it in the
refrigerator - ✔✔a. Use an ice paddle to stir the soup
✔✔According to the FDA, what is in one of the eight major
food allergen groups?
a. Pork
b. Walnuts
c. Avocado
d. Chocolate - ✔✔b. Walnuts
✔✔When would a food establishment be required to obtain
a variance from the local regulatory authority?
a. Sprouting broccoli seeds
b. Washing raw fruit with chemicals
c. Using a non-continuous cooking process
d. Learning that an employee was diagnosed with
norovirus - ✔✔A. Sprouting broccoli seeds
✔✔How often should a pair of single-use gloves be
changed if an employee is working continuously on the
same task?
a. After one hour
b. After two hours
c. After three hours
d. After four hours - ✔✔d. After four hours
✔✔An employee has cooled a pan of mashed potatoes
from 135°F (57°C) to 68°F (20°C) in two hours. How
much time does she have left to cool the mashed
potatoes to 41°F (5°C)?
a. One hour
b. Two hours
c. Four hours
d. Six hours - ✔✔c. Four hours
✔✔According to the FDA, what is in one of the eight major
food allergen groups?
a. Corn
b. Mango
c. Soymilk
d. Sesame seeds - ✔✔c. Soymilk
