COSTCO FOOD SAFETY LEVEL 1
Time/ temp controlled food - Answers-raw foods
How can you tell food is cooked properly? - Answers-Calibrated thermometer 1 inch into
product
Hepatitis A can be prevented by: - Answers-By washing hands
danger zone (hot zone) - Answers-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
Fresh meat/ pork, the person responsible for accepting deliveries temp is? - Answers-
Below 40 F or 4.4 C
Which foods MUST be received at or below Below 40 F or 4.4 C - Answers-Any sliced/
cut fruit
ex: sliced melon
Which condition req immediate corrective action - Answers-Raw meats that are stored
above ready to eat foods
How often should you calibrate thermometers - Answers-daily
if dropped
Good practices for cooling foods include - Answers-- breaking food into smaller pieces
- using containers
- stirring food while cooling
How to verified cooked foods? - Answers-Check biggest piece of cooked foods
Chicken must be at an internal temp of 183F(84C)
Chicken thigh 170F(77C)
Meat is leaking on other foods - Answers-cross contamination
Cutting board just had raw meat - Answers-Always wash, rinse, and sanitize to prevent
cross contamination
Hand washing should done - Answers-20 seconds
Time/ temp controlled food - Answers-raw foods
How can you tell food is cooked properly? - Answers-Calibrated thermometer 1 inch into
product
Hepatitis A can be prevented by: - Answers-By washing hands
danger zone (hot zone) - Answers-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
Fresh meat/ pork, the person responsible for accepting deliveries temp is? - Answers-
Below 40 F or 4.4 C
Which foods MUST be received at or below Below 40 F or 4.4 C - Answers-Any sliced/
cut fruit
ex: sliced melon
Which condition req immediate corrective action - Answers-Raw meats that are stored
above ready to eat foods
How often should you calibrate thermometers - Answers-daily
if dropped
Good practices for cooling foods include - Answers-- breaking food into smaller pieces
- using containers
- stirring food while cooling
How to verified cooked foods? - Answers-Check biggest piece of cooked foods
Chicken must be at an internal temp of 183F(84C)
Chicken thigh 170F(77C)
Meat is leaking on other foods - Answers-cross contamination
Cutting board just had raw meat - Answers-Always wash, rinse, and sanitize to prevent
cross contamination
Hand washing should done - Answers-20 seconds
