Costco food - Study guides, Class notes & Summaries

Costco Food Safety Level 1 Complete Questions And Answers Graded A+ Time/ temp controlled food raw foods How can you tell food is cooked properly? Calibrated thermometer 1 inch into product Hepatitis A can be prevented by: By washing hands danger zone (hot zone) 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 ...

COSTCO FOOD SAFETY 2 EXAM

COSTCO FOOD SAFETY LEVEL 1

COSTCO Food Safety Training| Approved Q&A 2024/2025| Complete Solutions What is the primary purpose of food safety training in food handling environments? To reduce the risk of foodborne illnesses by educating staff on safe food handling practices. What temperature range is known as the "danger zone" for food storage? 41°F to 135°F (5°C to 57°C). Which of the following is a common symptom of foodborne illness? Nausea. What is the most effective way to prevent cross-conta...

Costco Food Safety Level 1 Latest & Complete Questions With Answers Graded A+ Time/ temp controlled food - Correct Answer raw foods How can you tell food is cooked properly? - Correct Answer Calibrated thermometer 1 inch into product Hepatitis A can be prevented by: - Correct Answer By washing hands danger zone (hot zone) - Correct Answer bacteria can multiply An area where individuals can be exposed to electrical hazards such as sharp metal edges, broken glass, toxic...

Costco food safety level 1 Questions And Correct Answers | Guaranteed Success

41 degree- 135 degree F - ANS Temperature Danger Zone 2 or More people getting sick from same product is - ANS Definition of "Outbreak" What is pasteurization? - ANS Heat treatment to reduce bacteria to safe levels pH 4.6-7.0 - ANS Slightly acidic to Neutral levels that supports bacterial growth 7 seconds - ANS contact time for equipment in chlorine sanitizer 10-15 seconds - ANS scrubbing time during hand washing 20 seconds - ANS total handwashing tim...

Time/ temp controlled food - ANS raw foods How can you tell food is cooked properly? - ANS Calibrated thermometer 1 inch into product Hepatitis A can be prevented by: - ANS By washing hands danger zone (hot zone) - ANS 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 Important reason to wear a ...

COSTCO FOOD SAFETY 2 EXAM ANSWERED CORRECTLY!!!

Which of the following is considered a TCS (Time and Temperature Controlled for Safety) food? - ANS fresh cut fruit Which of these DOES NOT need to be sanitized? - ANS single use cutlery When using chlorine to chemically sanitize, what is the proper parts per million measurement? - ANS 50-pp ppm What is the minimum recommended time for proper handwashing? - ANS 20 seconds When washing utensils in the 3 compartment sink, what is the first step? - ANS Pre-scrape excess d...