COSTCO FOOD SAFETY FINAL EXAM ACTUAL 2026
QUESTIONS AND ANSWERS GRADED A+
✔✔50 to 99 ppm - ✔✔concentration of chlorine as sanitizer
✔✔41 degree- 135 degree F - ✔✔Temperature Danger Zone
✔✔2 or More people getting sick from same product is - ✔✔Definition of "Outbreak"
✔✔What is pasteurization? - ✔✔Heat treatment to reduce bacteria to safe levels
✔✔pH 4.6-7.0 - ✔✔Slightly acidic to Neutral levels that supports bacteria growth
✔✔7 seconds - ✔✔contact time for equipment in chlorine sanitizer
✔✔10-15 seconds - ✔✔scrubbing time during hand washing
✔✔20 seconds - ✔✔total hand washing time
✔✔FDA only allows what piece of jewelry to be worn - ✔✔plain wedding band - costco
doesn't allow any
✔✔2 hours - ✔✔max time to reheat a product
✔✔4 hours - ✔✔max time in the danger zone
✔✔6 hours - ✔✔total time for 2 stage cooling
✔✔2 degree F - ✔✔- or + when calibrating a thermometer
✔✔32 degree F - ✔✔calibrating thermometer temp
✔✔100 degree F - ✔✔min temp for hand washing
✔✔41 degree F or less - ✔✔cold holding temp
✔✔90 days - ✔✔shellfish certification tag
✔✔145 degree F - ✔✔solid: beef, fish, lamb, pork, eggs for immediate consumption
✔✔155 degree F - ✔✔ground meats, tenderized, injected meats, eggs at buffet
✔✔165 degree F - ✔✔poultry, stuffed products, reheating - costco temp 180
QUESTIONS AND ANSWERS GRADED A+
✔✔50 to 99 ppm - ✔✔concentration of chlorine as sanitizer
✔✔41 degree- 135 degree F - ✔✔Temperature Danger Zone
✔✔2 or More people getting sick from same product is - ✔✔Definition of "Outbreak"
✔✔What is pasteurization? - ✔✔Heat treatment to reduce bacteria to safe levels
✔✔pH 4.6-7.0 - ✔✔Slightly acidic to Neutral levels that supports bacteria growth
✔✔7 seconds - ✔✔contact time for equipment in chlorine sanitizer
✔✔10-15 seconds - ✔✔scrubbing time during hand washing
✔✔20 seconds - ✔✔total hand washing time
✔✔FDA only allows what piece of jewelry to be worn - ✔✔plain wedding band - costco
doesn't allow any
✔✔2 hours - ✔✔max time to reheat a product
✔✔4 hours - ✔✔max time in the danger zone
✔✔6 hours - ✔✔total time for 2 stage cooling
✔✔2 degree F - ✔✔- or + when calibrating a thermometer
✔✔32 degree F - ✔✔calibrating thermometer temp
✔✔100 degree F - ✔✔min temp for hand washing
✔✔41 degree F or less - ✔✔cold holding temp
✔✔90 days - ✔✔shellfish certification tag
✔✔145 degree F - ✔✔solid: beef, fish, lamb, pork, eggs for immediate consumption
✔✔155 degree F - ✔✔ground meats, tenderized, injected meats, eggs at buffet
✔✔165 degree F - ✔✔poultry, stuffed products, reheating - costco temp 180
