Costco Food Safety Level 1 Complete Questions And
Answers Graded A+
41 degree- 135 degree F - ANSWER Temperature Danger Zone
2 or More people getting sick from same product is - ANSWER Definition of
"Outbreak"
What is pasteurization? - ANSWER Heat treatment to reduce bacteria to safe levels
pH 4.6-7.0 - ANSWER Slightly acidic to Neutral levels that supports bacteria growth
7 seconds - ANSWER contact time for equipment in chlorine sanitizer
10-15 seconds - ANSWER scrubbing time during hand washing
20 seconds - ANSWER total hand washing time
FDA only allows what piece of jewelry to be worn - ANSWER plain wedding band -
costco doesn't allow any
2 hours - ANSWER max time to reheat a product
4 hours - ANSWER max time in the danger zone
6 hours - ANSWER total time for 2 stage cooling
2 degree F - ANSWER - or + when calibrating a thermometer
32 degree F - ANSWER calibrating thermometer temp
100 degree F - ANSWER min temp for hand washing
41 degree F or less - ANSWER cold holding temp
90 days - ANSWER shellfish certification tag
145 degree F - ANSWER solid: beef, fish, lamb, pork, eggs for immediate
consumption
155 degree F - ANSWER ground meats, tenderized, injected meats, eggs at buffet
165 degree F - ANSWER poultry, stuffed products, reheating - costco temp 180
180 degree F - ANSWER mechanical final rinse temp
Answers Graded A+
41 degree- 135 degree F - ANSWER Temperature Danger Zone
2 or More people getting sick from same product is - ANSWER Definition of
"Outbreak"
What is pasteurization? - ANSWER Heat treatment to reduce bacteria to safe levels
pH 4.6-7.0 - ANSWER Slightly acidic to Neutral levels that supports bacteria growth
7 seconds - ANSWER contact time for equipment in chlorine sanitizer
10-15 seconds - ANSWER scrubbing time during hand washing
20 seconds - ANSWER total hand washing time
FDA only allows what piece of jewelry to be worn - ANSWER plain wedding band -
costco doesn't allow any
2 hours - ANSWER max time to reheat a product
4 hours - ANSWER max time in the danger zone
6 hours - ANSWER total time for 2 stage cooling
2 degree F - ANSWER - or + when calibrating a thermometer
32 degree F - ANSWER calibrating thermometer temp
100 degree F - ANSWER min temp for hand washing
41 degree F or less - ANSWER cold holding temp
90 days - ANSWER shellfish certification tag
145 degree F - ANSWER solid: beef, fish, lamb, pork, eggs for immediate
consumption
155 degree F - ANSWER ground meats, tenderized, injected meats, eggs at buffet
165 degree F - ANSWER poultry, stuffed products, reheating - costco temp 180
180 degree F - ANSWER mechanical final rinse temp
