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Illinois Food Handler Practice Test 2026: Practice test 5

Practice test 5 of 6 for the Illinois Food Handler Practice Test: 25 more questions with answers and explanations.

  • Food safety
  • Illinois
  • 130 questions
  • Checked October 10, 2026

  1. Question 1 of 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
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    Answer: D. In the center of the thickest part

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

  2. Question 2 of 25

    Which of these is one of the major food allergens?
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    Answer: B. Sesame

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

  3. Question 3 of 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
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    Answer: 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. Question 4 of 25

    A delivery of cold TCS food arrives. What temperature should it be?
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    Answer: 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. Question 5 of 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
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    Answer: B. 145°F for 15 seconds

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

  6. Question 6 of 25

    Which equipment should you use to reheat food for hot holding?
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    Answer: 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. Question 7 of 25

    Which symptom must a food worker report to the person in charge?
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    Answer: D. Vomiting

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

  8. Question 8 of 25

    What is the difference between cleaning and sanitizing?
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    Answer: 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. Question 9 of 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    Answer: 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. Question 10 of 25

    What are the three main types of hazards that can make food unsafe?
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    Answer: 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. Question 11 of 25

    At what temperature must hot TCS food be held?
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    Answer: C. 135°F or hotter

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

  12. Question 12 of 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    Answer: 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. Question 13 of 25

    Which tool should be used to scoop ice for drinks?
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    Answer: 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. Question 14 of 25

    Which is the right way to dry your hands after washing?
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    Answer: 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. Question 15 of 25

    Which of these is a chemical hazard?
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    Answer: A. Cleaning liquid that drips onto food

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

  16. Question 16 of 25

    The 2026 FDA Food Code added training on food defense. What is food defense?
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    Answer: 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. Question 17 of 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
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    Answer: 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. Question 18 of 25

    What is the minimum internal cooking temperature for a fish fillet?
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    Answer: 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. Question 19 of 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
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    Answer: C. Marker 1

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

  20. Question 20 of 25

    Chicken salad was made on Monday. Monday counts as day 1. What is the last day it can be served?
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    Answer: B. Sunday

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

  21. Question 21 of 25

    In this diagram, what does marker 4 show?
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    Answer: 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. Question 22 of 25

    Which of these is a TCS food that must be kept cold once prepared?
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    Answer: 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. Question 23 of 25

    Where should food workers wash their hands?
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    Answer: 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. Question 24 of 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
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    Answer: 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. Question 25 of 25

    Where should wet wiping cloths be kept between uses?
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    Answer: 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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