Exam (elaborations)
COSTCO FOOD SAFETY 2 EXAM
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COSTCO FOOD SAFETY 2 EXAM
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COSTCO FOOD SAFETY 2 EXAMWhich of the following is considered a TCS (Time and Temperature Controlled for
Safety) food? - Answers-fresh cut fruit
Which of these DOES NOT need to be sanitized? - Answers-single use cutlery
When using chlorine to chemically sanitize, what is the proper parts per million
measurement? - Answers-50-pp ppm
What is the minimum recommended time for proper handwashing? - Answers-20
seconds
Which foods are considered to be major allergens? - Answers-shrimp, milk, wheat
What are all the best practices you should follow during an inspection? - Answers-
accompany the inspector, check their credentials, an take notes
What POIs may be checked during an inspection? - Answers-the condition and
cleanliness of equipment and utensils, hygiene practices of food handlers, and
temperature control
How can pests enter the building? - Answers-through gaps and holes in the building,
through improperly closed windows and doors, via food deliver, or via person
Which elements make for successful implementation of IPM - Answers-it removes food
and water sources, it removes harborage areas that could be used for breeding, works
with a PCO, and balances prevention of entry
What should be thought of when handling dishwashing machines? - Answers-correct
water temperature should be monitored and maintained, and items should be rinsed
first, manufacturers operating instructions should be followed
What should apply to CIP equipment - Answers-it should have sufficient access points
to allow inspection and should be self draining
When washing utensils in the 3 compartment sink, what is the first step? - Answers-Pre-
scrape excess debris into the trash can
Which of these bacteria can cause stillbirths? - Answers-Listeria monocytogenes
Where is the only appropriate place for employees to store personal medication? -
Answers-in the employees locker
What are all the sources of chemical contamination? - Answers-Copper leaching,
temperature abused fish, and too much coloration
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