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