Illinois Food Handler Practice Test 2026: Übungstest 3

Übungstest 3 von 6 für den Test „Illinois Food Handler Practice Test“: 25 weitere Fragen mit Antworten und Erklärungen.

Lebensmittelhygiene
Illinois
130 Fragen
Geprüft am 10. Oktober 2026

Frage 1 von 25
What is cross-contamination?
- Cooking two foods in the same oven
- The spread of germs from one food or surface to another
- Storing food in a freezer
- Mixing two sauces together
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Antwort: B. The spread of germs from one food or surface to another
Cross-contamination happens when germs move from raw food, dirty hands or dirty surfaces onto food that is ready to eat.
Frage 2 von 25
Raw shell eggs may be received at an air temperature of no more than what?
- 55°F
- 45°F
- 65°F
- 70°F
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Antwort: B. 45°F
The Food Code allows raw shell eggs to be received in refrigerated equipment at an air temperature of 45°F or colder.
Frage 3 von 25
In this diagram, which marker shows where the tip of the probe should be?
- Marker 2
- Marker 3
- Marker 1
- Marker 4
Antwort anzeigen
Antwort: C. Marker 1
Marker 1 is the center of the thickest part. Markers 2 and 3 are the bone and the tray, which the probe must not touch.
Frage 4 von 25
In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?
- Fish is heavier than poultry
- Fish needs a lower cooking temperature than poultry
- Fish should always be eaten first
- Poultry needs to be colder than fish
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Antwort: B. Fish needs a lower cooking temperature than poultry
Raw foods are stored by cooking temperature: those needing the lowest cooking temperature go higher, and poultry (165°F) goes on the bottom.
Frage 5 von 25
Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?
- No, ice used to cool food or containers cannot be used as food
- Yes, if it is rinsed first
- Yes, if it is still frozen
- Yes, if it is used within 1 hour
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Antwort: A. No, ice used to cool food or containers cannot be used as food
The Food Code does not allow ice used as a coolant to be used as food or in drinks.
Frage 6 von 25
What does TCS food mean?
- Food that is only served at breakfast
- Food that has been tested, cleaned and sealed
- Food that comes in a tin can
- Food that needs time and temperature control for safety
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Antwort: D. Food that needs time and temperature control for safety
TCS foods let germs grow quickly, so they must be kept out of the danger zone and used within safe time limits.
Frage 7 von 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 4
- Marker 2
- Marker 1
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Antwort: C. Marker 2
Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.
Frage 8 von 25
The power goes out and the walk-in cooler stops working. What should the person in charge do?
- Open the cooler often to check the food
- Contact the health department and check whether the food stayed at safe temperatures
- Move all food to the counter
- Keep serving food as normal
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Antwort: B. Contact the health department and check whether the food stayed at safe temperatures
Power outages, water loss and sewage backups are emergencies. Food that left safe temperatures may need to be thrown out.
Frage 9 von 25
Can hand sanitizer be used instead of washing your hands?
- Yes, but only after handling raw meat
- No, it can only be used after washing hands
- Yes, it works just as well
- Yes, if your hands look clean
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Antwort: B. No, it can only be used after washing hands
Hand antiseptics are not a substitute for handwashing. Use them only after washing, if at all.
Frage 10 von 25
In this diagram, what does marker 3 show?
- The chicken should be cut after the salad on the same board
- The salad must be cut on the red board
- The knives can be shared if they are wiped
- Raw chicken, its juices and its knife must never touch the salad
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Antwort: D. Raw chicken, its juices and its knife must never touch the salad
Marker 3 is the crossed-out arrow: nothing from the raw chicken board should reach the ready-to-eat salad.
Frage 11 von 25
What is the total time allowed to cool cooked food from 135°F to 41°F?
- 6 hours
- 8 hours
- 4 hours
- 2 hours
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Antwort: A. 6 hours
Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.
Frage 12 von 25
What is the safest choice if you are not sure whether food is safe?
- Throw it out
- Freeze it and serve it later
- Taste it to check
- Serve it quickly
Antwort anzeigen
Antwort: A. Throw it out
"When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.
Frage 13 von 25
Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?
- Within 8 hours
- Within 4 hours
- Within 24 hours
- Within 12 hours
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Antwort: B. Within 4 hours
TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.
Frage 14 von 25
Who publishes the Food Code that most states base their food safety rules on?
- The Internal Revenue Service
- The U.S. Department of Transportation
- Each restaurant owner
- The U.S. Food and Drug Administration (FDA)
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Antwort: D. The U.S. Food and Drug Administration (FDA)
The FDA Food Code is a model that state, local, tribal and territorial governments can adopt as their own rules.
Frage 15 von 25
What should you do before putting on single-use gloves?
- Blow into the gloves
- Put on hand lotion
- Wash your hands
- Nothing, gloves keep germs off
Antwort anzeigen
Antwort: C. Wash your hands
Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.
Frage 16 von 25
Which of these foods is a TCS food?
- Cooked rice
- Dry beans in a sealed bag
- Saltine crackers
- Uncooked dry pasta
Antwort anzeigen
Antwort: A. Cooked rice
Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.
Frage 17 von 25
Ready-to-eat TCS food made in house must be date marked if it will be kept in the refrigerator longer than how long?
- 24 hours
- 7 days
- 4 hours
- 2 hours
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Antwort: A. 24 hours
Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.
Frage 18 von 25
When should you change single-use gloves?
- When they are torn, dirty or you change tasks
- Once every 8 hours
- Only when a customer asks
- Only at the end of the shift
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Antwort: A. When they are torn, dirty or you change tasks
Change gloves when they rip or get dirty, and after handling raw meat before touching ready-to-eat food.
Frage 19 von 25
What must you do when cooking raw meat, poultry, fish or eggs in a microwave?
- Cook it to 135°F and serve it right away
- Cook it uncovered on high for exactly 1 minute
- Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
- Cook it to 145°F and put it in the cooler
Antwort anzeigen
Antwort: C. Cook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
Microwaves heat unevenly. Raw animal foods cooked in a microwave must reach 165°F and stand covered for 2 minutes.
Frage 20 von 25
A pan of chili on the steam table reads 128°F. What is the problem?
- Nothing, any temperature above 100°F is safe
- It is below 135°F, so it is in the danger zone
- It must be frozen right away
- It is too hot and will burn customers
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Antwort: B. It is below 135°F, so it is in the danger zone
Hot held food must stay at 135°F or hotter. At 128°F it is in the danger zone, so follow your manager's corrective action.
Frage 21 von 25
When must a food worker wash their hands?
- After touching their hair or face
- Only when hands look dirty
- Only at the start of the shift
- Only after eating lunch
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Antwort: A. After touching their hair or face
Wash after touching hair or face, using the restroom, handling raw meat, taking out garbage, eating, drinking, smoking, and more.
Frage 22 von 25
A food worker has a small cut on a finger. What should they do?
- Leave it open so it heals faster
- Keep working without telling anyone
- Cover it with a bandage and wear a single-use glove over it
- Cover it with tape only
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Antwort: C. Cover it with a bandage and wear a single-use glove over it
A bandage plus a glove keeps germs from the wound out of food. Tell the person in charge about an infected wound.
Frage 23 von 25
Under the Food Code, what must at least one supervisor or manager in most food establishments hold?
- A college degree in chemistry
- Food protection manager certification
- A commercial driver's license
- A pest control license
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Antwort: B. Food protection manager certification
The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager.
Frage 24 von 25
Who is responsible for food safety during a shift under the Food Code?
- The newest employee
- The person in charge
- The delivery driver
- The first customer of the day
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Antwort: B. The person in charge
A person in charge must be present during operating hours to make sure food safety rules are followed.
Frage 25 von 25
Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?
- 4 hours
- 8 hours
- 12 hours
- 24 hours
Antwort anzeigen
Antwort: A. 4 hours
Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

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