Costco food safety level 1 exam
2024/2025 solved 100%
acceptable for placement in the steel - ANSWER-juice over water is the only acceptable
answer
Bacteria is caused by - ANSWER-Food spoilage
illness
death
bacteria that causes illness - ANSWER-biological hazard
Cold foods should be kept at: - ANSWER-40F or below
Cutting board just had raw meat - ANSWER-Always wash, rinse, and sanitize to prevent
cross contamination
danger zone (hot zone) - ANSWER-bacteria can multiply
An area where individuals can be exposed to electrical hazards such as sharp metal
edges, broken glass, toxic substances, lethal rays, or ignition or explosion of hazardous
materials.
40F and 140F
Food stored on a stationary rack must be how many inches from the floor - ANSWER-6
inches
Fresh meat/ pork, the person responsible for accepting deliveries temp is? - ANSWER-
Below 40 F or 4.4 C
Frozen food inventories should be: - ANSWER-FIFO
First in first out
Good practices for cooling foods include - ANSWER-- breaking food into smaller pieces
- using containers
- stirring food while cooling
Hand washing should done - ANSWER-20 seconds
Hepatitis A can be prevented by: - ANSWER-By washing hands
Hot foods should be kept above: - ANSWER-140F or higher
2024/2025 solved 100%
acceptable for placement in the steel - ANSWER-juice over water is the only acceptable
answer
Bacteria is caused by - ANSWER-Food spoilage
illness
death
bacteria that causes illness - ANSWER-biological hazard
Cold foods should be kept at: - ANSWER-40F or below
Cutting board just had raw meat - ANSWER-Always wash, rinse, and sanitize to prevent
cross contamination
danger zone (hot zone) - ANSWER-bacteria can multiply
An area where individuals can be exposed to electrical hazards such as sharp metal
edges, broken glass, toxic substances, lethal rays, or ignition or explosion of hazardous
materials.
40F and 140F
Food stored on a stationary rack must be how many inches from the floor - ANSWER-6
inches
Fresh meat/ pork, the person responsible for accepting deliveries temp is? - ANSWER-
Below 40 F or 4.4 C
Frozen food inventories should be: - ANSWER-FIFO
First in first out
Good practices for cooling foods include - ANSWER-- breaking food into smaller pieces
- using containers
- stirring food while cooling
Hand washing should done - ANSWER-20 seconds
Hepatitis A can be prevented by: - ANSWER-By washing hands
Hot foods should be kept above: - ANSWER-140F or higher
