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Illinois Food Handler Practice Test 2026: الاختبار التدريبي 5

الاختبار التدريبي 5 من 6 في «Illinois Food Handler Practice Test»: 25 من الأسئلة الإضافية مع الإجابات والشروح.

  • سلامة الأغذية
  • إلينوي
  • عدد الأسئلة: 130
  • تمت المراجعة في 10 أكتوبر 2026

  1. السؤال 1 من 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    أظهر الإجابة

    الإجابة: D. In the center of the thickest part

    The thickest part heats last. Bones and pans can give a false reading.

  2. السؤال 2 من 25

    Which of these is one of the major food allergens?
    أظهر الإجابة

    الإجابة: B. Sesame

    Sesame became the ninth major food allergen in the United States in 2023.

  3. السؤال 3 من 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
    أظهر الإجابة

    الإجابة: C. Raw or undercooked eggs

    Highly susceptible populations should not be served undercooked meat, fish or eggs, raw oysters, raw sprouts, or unpasteurized milk or juice.

  4. السؤال 4 من 25

    A delivery of cold TCS food arrives. What temperature should it be?
    أظهر الإجابة

    الإجابة: A. 41°F or colder

    Check deliveries on arrival. Cold TCS food should be at 41°F or colder, and frozen food should still be frozen.

  5. السؤال 5 من 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
    أظهر الإجابة

    الإجابة: B. 145°F for 15 seconds

    Eggs cooked for immediate service must reach 145°F for 15 seconds.

  6. السؤال 6 من 25

    Which equipment should you use to reheat food for hot holding?
    أظهر الإجابة

    الإجابة: D. A stove, oven or microwave

    Hot holding equipment heats food too slowly. Reheat quickly on a stove, in an oven or in a microwave, then move it to hot holding.

  7. السؤال 7 من 25

    Which symptom must a food worker report to the person in charge?
    أظهر الإجابة

    الإجابة: D. Vomiting

    Workers must report vomiting, diarrhea, jaundice, sore throat with fever, and infected wounds on the hands or arms.

  8. السؤال 8 من 25

    What is the difference between cleaning and sanitizing?
    أظهر الإجابة

    الإجابة: C. Cleaning removes food and dirt; sanitizing reduces germs to safe levels

    Clean first with soap and water, then sanitize with heat or an approved chemical.

  9. السؤال 9 من 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
    أظهر الإجابة

    الإجابة: A. No, they must use utensils, deli tissue or single-use gloves

    Bare hands can spread germs. Ready-to-eat food will not be cooked again, so it must be handled with gloves or utensils.

  10. السؤال 10 من 25

    What are the three main types of hazards that can make food unsafe?
    أظهر الإجابة

    الإجابة: B. Biological, chemical and physical

    Germs are biological hazards, cleaners and pesticides are chemical hazards, and objects such as glass or metal are physical hazards.

  11. السؤال 11 من 25

    At what temperature must hot TCS food be held?
    أظهر الإجابة

    الإجابة: C. 135°F or hotter

    Hot holding means keeping TCS food at 135°F or hotter.

  12. السؤال 12 من 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    أظهر الإجابة

    الإجابة: A. On the bottom shelf

    Raw poultry needs the highest cooking temperature, so it goes lowest. That way its juices cannot drip onto other food.

  13. السؤال 13 من 25

    Which tool should be used to scoop ice for drinks?
    أظهر الإجابة

    الإجابة: A. A clean ice scoop with a handle

    Glasses can break in the ice and hands carry germs. Use a scoop and store it so the handle does not touch the ice.

  14. السؤال 14 من 25

    Which is the right way to dry your hands after washing?
    أظهر الإجابة

    الإجابة: C. A single-use paper towel or an air dryer

    Use paper towels or a hand dryer. Aprons and shared towels can put germs back on clean hands.

  15. السؤال 15 من 25

    Which of these is a chemical hazard?
    أظهر الإجابة

    الإجابة: A. Cleaning liquid that drips onto food

    Cleaners, sanitizers and pesticides are chemical hazards. Store them below and away from food.

  16. السؤال 16 من 25

    The 2026 FDA Food Code added training on food defense. What is food defense?
    أظهر الإجابة

    الإجابة: A. Protecting food from being contaminated on purpose

    Food defense is about preventing intentional contamination of food, for example by limiting access to food areas.

  17. السؤال 17 من 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
    أظهر الإجابة

    الإجابة: A. They must wear intact single-use gloves

    Nail polish and fake nails can chip into food or hide dirt. They are allowed only if the worker wears intact gloves.

  18. السؤال 18 من 25

    What is the minimum internal cooking temperature for a fish fillet?
    أظهر الإجابة

    الإجابة: A. 145°F for 15 seconds

    Fish, seafood, and steaks or chops of beef, pork, veal and lamb must reach 145°F for 15 seconds.

  19. السؤال 19 من 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    أظهر الإجابة

    الإجابة: C. Marker 1

    Ready-to-eat food goes on the top shelf (marker 1), above all raw meat, fish and poultry.

  20. السؤال 20 من 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
    أظهر الإجابة

    الإجابة: B. Sunday

    Day 1 is Monday, so day 7 is Sunday. After that, the food must be thrown out.

  21. السؤال 21 من 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    أظهر الإجابة

    الإجابة: D. 165°F, the cooking temperature for poultry and reheated food

    Marker 4 is the green line at 165°F, used for poultry, stuffed foods and reheating food for hot holding.

  22. السؤال 22 من 25

    Which of these is a TCS food that must be kept cold once prepared?
    أظهر الإجابة

    الإجابة: C. Cut melon

    Once melons are cut, germs can grow on the moist flesh, so cut melon must be kept at 41°F or colder.

  23. السؤال 23 من 25

    Where should food workers wash their hands?
    أظهر الإجابة

    الإجابة: C. Only at a sink set aside for handwashing

    Handwashing sinks are only for washing hands. Never use food prep, dish or mop sinks.

  24. السؤال 24 من 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
    أظهر الإجابة

    الإجابة: A. 7 days

    The food must be used or thrown out within 7 days. The day it was made or opened counts as day 1.

  25. السؤال 25 من 25

    Where should wet wiping cloths be kept between uses?
    أظهر الإجابة

    الإجابة: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

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