COSTCO FOOD SAFETY UPDATED EXAM SCRIPT 2026
QUESTIONS AND ANSWERS GRADED A+
✔✔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
✔✔180 degree F - ✔✔mechanical final rinse temp
✔✔6" - ✔✔storage height off the ground for product/ equipment
✔✔5 reportable symptoms - ✔✔jaundice, vomit, diarrhea, sore throat with fever, open
wounds that cannot be coverd
✔✔171 degree F for 30 seconds - ✔✔contact time and temp for manual sanitation
✔✔200ppm - ✔✔concentration for quats
✔✔110 degree F - ✔✔wash and rinse sink temp
✔✔135 degree or higher - ✔✔hot holding temp - costco is 140
✔✔41 degree- 135 degree - ✔✔danger zone
✔✔8 major Allergens - ✔✔milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy/
soybeans
✔✔6 reportable illnesses - ✔✔salmonella both typhoid and non, shigella, e.coli,
Norovirus, Hepatitis A
✔✔3 major hazards - ✔✔physical, chemical, biological
✔✔Define HACCP - ✔✔hazard, analysis, critical, control, points
✔✔FIFO - ✔✔first in first out
✔✔Four approved thawing methods - ✔✔refrigerator, under cold running water,
microwave, cooking process
✔✔What does R.O.P. stand for - ✔✔reduced oxygen packaging
QUESTIONS AND ANSWERS GRADED A+
✔✔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
✔✔180 degree F - ✔✔mechanical final rinse temp
✔✔6" - ✔✔storage height off the ground for product/ equipment
✔✔5 reportable symptoms - ✔✔jaundice, vomit, diarrhea, sore throat with fever, open
wounds that cannot be coverd
✔✔171 degree F for 30 seconds - ✔✔contact time and temp for manual sanitation
✔✔200ppm - ✔✔concentration for quats
✔✔110 degree F - ✔✔wash and rinse sink temp
✔✔135 degree or higher - ✔✔hot holding temp - costco is 140
✔✔41 degree- 135 degree - ✔✔danger zone
✔✔8 major Allergens - ✔✔milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy/
soybeans
✔✔6 reportable illnesses - ✔✔salmonella both typhoid and non, shigella, e.coli,
Norovirus, Hepatitis A
✔✔3 major hazards - ✔✔physical, chemical, biological
✔✔Define HACCP - ✔✔hazard, analysis, critical, control, points
✔✔FIFO - ✔✔first in first out
✔✔Four approved thawing methods - ✔✔refrigerator, under cold running water,
microwave, cooking process
✔✔What does R.O.P. stand for - ✔✔reduced oxygen packaging
