Illinois Food Handler Practice Test 2026: Practice test 2

1. Question 1 of 25

   When a customer orders a raw or undercooked animal food, such as a rare burger, what must the menu have?

   • AA written consumer advisory
   • BThe cook's name
   • CA price discount
   • DA picture of the food
   Show answer

   Answer: A. A written consumer advisory

   A consumer advisory tells customers that eating raw or undercooked meat, seafood or eggs may increase their risk of foodborne illness.

2. Question 2 of 25

   A worker at a nursing home kitchen has a sore throat with a fever. What should happen?

   • AThey can work if they wear a mask
   • BThey should be excluded from working with food
   • CThey can work if they drink hot tea
   • DThey can work with raw food only
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   Answer: B. They should be excluded from working with food

   Sore throat with fever leads to exclusion when the worker serves a highly susceptible population, such as a nursing home.

3. Question 3 of 25

   Within how long must leftovers be reheated to 165°F for hot holding?

   • A4 hours
   • B2 hours
   • C6 hours
   • D8 hours
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   Answer: B. 2 hours

   Reheating must be done quickly, within 2 hours, so the food does not sit in the danger zone.

4. Question 4 of 25

   A customer has trouble breathing after eating. They say they have a food allergy. What should you do first?

   • AOffer them a free dessert
   • BGive them a glass of water and wait
   • CCall 911 right away
   • DTell them to drive to a clinic
   Show answer

   Answer: C. Call 911 right away

   A severe allergic reaction can be life-threatening. Call 911 immediately.

5. Question 5 of 25

   A whole beef roast can be cooked to 145°F if it is held at that temperature for how long?

   • A15 seconds
   • B30 minutes
   • C4 minutes
   • D1 second
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   Answer: C. 4 minutes

   The Food Code allows whole meat roasts to be cooked to 145°F for 4 minutes, or to other time and temperature combinations.

6. Question 6 of 25

   Which is a safe way to cool a large pot of soup?

   • ALeave it on the counter overnight
   • BDivide it into shallow pans and stir it in an ice bath
   • CPut the whole pot in the cooler with a tight lid
   • DWrap the pot in towels to keep heat in
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   Answer: B. Divide it into shallow pans and stir it in an ice bath

   Large, deep containers cool too slowly. Shallow pans, ice baths, ice paddles and blast chillers speed up cooling.

7. Question 7 of 25

   Under time as a public health control, how long can TCS food be kept without temperature control before it must be served or thrown out?

   • A4 hours
   • B8 hours
   • C24 hours
   • D12 hours
   Show answer

   Answer: A. 4 hours

   When a written plan uses time instead of temperature, the food is marked and must be used or discarded within 4 hours.

8. Question 8 of 25

   Under the Food Code, cold food can be held without temperature control for up to 6 hours if what is true?

   • AIt starts at 41°F or colder and never goes above 70°F
   • BIt is served only to adults
   • CIt is covered with plastic wrap
   • DIt starts at room temperature and is stirred often
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   Answer: A. It starts at 41°F or colder and never goes above 70°F

   The 6-hour option for cold food only works if the food starts at 41°F or colder and stays at 70°F or below.

9. Question 9 of 25

   What does FIFO mean when storing food?

   • AFill it full, then order
   • BFreeze it fast, then open it
   • CFish in front, other foods behind
   • DFirst in, first out: use older food before newer food
   Show answer

   Answer: D. First in, first out: use older food before newer food

   Put new deliveries behind older stock so the older food is used first.

10. Question 10 of 25

    Under the Food Code, a handwashing sink must provide water at what temperature?

    • AAt least 100°F
    • BAt least 165°F
    • CAt least 70°F
    • DAt least 135°F
    Show answer

    Answer: A. At least 100°F

    Handwashing sinks must supply warm water at 100°F or more.

11. Question 11 of 25

    Fish that will be served raw, such as in sushi, must first be treated in what way to kill parasites?

    • AStored in the cooler for 24 hours
    • BRinsed in cold water for 1 minute
    • CSoaked in lemon juice
    • DFrozen at -4°F or colder for 7 days
    Show answer

    Answer: D. Frozen at -4°F or colder for 7 days

    The Food Code requires parasite destruction by freezing, for example at -4°F or colder for 7 days, unless the fish is exempt.

12. Question 12 of 25

    Vegetables, fruits and grains that are cooked to be held hot must reach what temperature?

    • A165°F
    • B135°F
    • C100°F
    • D155°F
    Show answer

    Answer: B. 135°F

    Plant foods cooked for hot holding must reach at least 135°F.

13. Question 13 of 25

    Under the Food Code, cooked food must cool from 135°F to 70°F within how long?

    • A4 hours
    • B8 hours
    • C6 hours
    • D2 hours
    Show answer

    Answer: D. 2 hours

    The first stage of cooling, from 135°F to 70°F, must happen within 2 hours because germs grow fastest in this range.

14. Question 14 of 25

    Leftover cooked food that will be held hot must be reheated to what temperature?

    • A165°F for 15 seconds
    • B145°F for 15 seconds
    • C120°F for 1 minute
    • D135°F for 15 seconds
    Show answer

    Answer: A. 165°F for 15 seconds

    Cooked and cooled TCS food that will be hot held must be reheated to 165°F for 15 seconds.

15. Question 15 of 25

    What is the correct order for cleaning and sanitizing a food-contact surface?

    • ASanitize, wash, rinse, towel-dry
    • BWash, rinse, sanitize, air-dry
    • CRinse, sanitize, wash, air-dry
    • DWash, sanitize, rinse, towel-dry
    Show answer

    Answer: B. Wash, rinse, sanitize, air-dry

    Sanitizer does not work well on dirty surfaces, so wash and rinse first, then sanitize and let it air-dry.

16. Question 16 of 25

    What must food workers wear to keep hair out of food?

    • AHair spray
    • BA hat, hair covering, hairnet or beard restraint
    • CA headband only
    • DNothing, if their hair is short
    Show answer

    Answer: B. A hat, hair covering, hairnet or beard restraint

    The Food Code requires effective hair restraints for food employees who work with exposed food.

17. Question 17 of 25

    How long should you scrub your hands with soap during handwashing?

    • A10 to 15 seconds
    • B1 to 2 seconds
    • CNo scrubbing is needed
    • D45 to 60 seconds
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    Answer: A. 10 to 15 seconds

    Scrub for 10 to 15 seconds, including between fingers, under fingernails and wrists, as part of the 20-second wash.

18. Question 18 of 25

    At what temperature must cold TCS food be held?

    • A55°F or colder
    • B41°F or colder
    • C45°F or colder
    • D50°F or colder
    Show answer

    Answer: B. 41°F or colder

    Cold holding means keeping TCS food at 41°F or colder.

19. Question 19 of 25

    Which step helps prevent allergen cross-contact when making an allergy-safe meal?

    • AUse the knife you just used on nuts
    • BWash hands, change gloves and use clean, sanitized equipment
    • CUse the same fryer oil as the breaded shrimp
    • DWipe the board with your apron
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    Answer: B. Wash hands, change gloves and use clean, sanitized equipment

    Clean tools and surfaces, fresh gloves and clean hands keep allergens out of food meant to be allergen-free.

20. Question 20 of 25

    Which delivery should you refuse?

    • AA case of cans that are dented and swollen
    • BCold milk at 38°F
    • CFrozen food that is frozen solid
    • DSealed boxes with no damage
    Show answer

    Answer: A. A case of cans that are dented and swollen

    Swollen or badly damaged cans can mean the food inside is unsafe. Packages should be sealed and undamaged.

21. Question 21 of 25

    How long must shellfish tags for oysters, clams and mussels be kept?

    • A7 days
    • B90 days
    • C30 days
    • D1 year
    Show answer

    Answer: B. 90 days

    Keep shellfish identification tags for 90 days so the source can be traced if people get sick.

22. Question 22 of 25

    Who should apply pesticides in a food establishment?

    • AA customer who knows about pests
    • BThe newest employee
    • CA licensed pest control operator
    • DAny food worker
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    Answer: C. A licensed pest control operator

    Pesticides are dangerous chemicals. Use a licensed pest control professional, and never use home-style pesticides.

23. Question 23 of 25

    A worker vomits in the dining room. What should be used to clean it up?

    • AA disinfectant that works against norovirus, following written cleanup steps
    • BA dry mop only
    • CPlain water and a towel
    • DThe same sanitizer used on cutting boards
    Show answer

    Answer: A. A disinfectant that works against norovirus, following written cleanup steps

    Kitchen sanitizers do not kill norovirus well. Follow the written procedure and use a disinfectant that works against norovirus.

24. Question 24 of 25

    What is the minimum internal cooking temperature for stuffing made with meat, fish or poultry?

    • A145°F
    • B165°F
    • C155°F
    • D135°F
    Show answer

    Answer: B. 165°F

    Stuffing and stuffed meats, fish, poultry and pasta must reach 165°F.

25. Question 25 of 25

    What is cross-contact?

    • AWhen an allergen gets into a food that should not contain it
    • BWhen two hot dishes touch on a plate
    • CWhen a server touches a customer's hand
    • DWhen food is cooked twice
    Show answer

    Answer: A. When an allergen gets into a food that should not contain it

    Shared gloves, utensils, cutting boards and fryer oil can move allergens into allergen-free food.

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