Illinois Food Handler Practice Test 2026: Test de práctica 6

1. Pregunta 1 de 20

   Can an empty sanitizer bottle be washed and used to store salad dressing?

   • AYes, if it is labeled with the date
   • BNo, chemical containers must never be reused for food
   • CYes, if it is washed with soap
   • DYes, if it is used within one day
   Ver respuesta

   Respuesta: B. No, chemical containers must never be reused for food

   Never reuse chemical containers for food, and never put chemicals in food containers.

2. Pregunta 2 de 20

   Which conditions help bacteria grow fastest?

   • ABright light and wind
   • BWarm temperatures, moisture and time
   • CFreezing temperatures and dryness
   • DVery hot temperatures above 165°F
   Ver respuesta

   Respuesta: B. Warm temperatures, moisture and time

   Bacteria grow fastest in moist TCS food that stays in the danger zone for too long.

3. Pregunta 3 de 20

   What is one of the best ways to keep pests out?

   • AKeep garbage cans open
   • BLeave food uncovered overnight
   • CLeave the back door open for fresh air
   • DKeep doors and windows closed or screened and seal holes
   Ver respuesta

   Respuesta: D. Keep doors and windows closed or screened and seal holes

   Deny pests access, food and shelter: seal openings, cover food and keep garbage in tightly covered cans.

4. Pregunta 4 de 20

   What must you do after thawing raw meat in a microwave?

   • AStore it in the cooler for 2 days first
   • BCook it right away
   • CPut it back in the freezer
   • DLeave it on the counter until dinner service
   Ver respuesta

   Respuesta: B. Cook it right away

   Food thawed in a microwave may get warm in spots, so it must be cooked immediately.

5. Pregunta 5 de 20

   You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?

   • ATurn the board over
   • BWash, rinse and sanitize the board
   • CWipe it with a dry towel
   • DRinse it with cold water only
   Ver respuesta

   Respuesta: B. Wash, rinse and sanitize the board

   Use a separate board, or wash, rinse and sanitize the board after raw meat and before ready-to-eat food.

6. Pregunta 6 de 20

   Which is a sign that pests may be in the kitchen?

   • AA full soap dispenser
   • BA clean floor
   • CCold food at 38°F
   • DDroppings and gnaw marks
   Ver respuesta

   Respuesta: D. Droppings and gnaw marks

   Droppings, gnawed packages, nests and dead insects are signs of pests. Tell the person in charge right away.

7. Pregunta 7 de 20

   What does the 2026 FDA Food Code require food businesses to do about employee illness?

   • ALet sick workers decide for themselves
   • BTest every employee for illness every day
   • CKeep a written employee illness policy
   • DReport every cold to the FDA
   Ver respuesta

   Respuesta: C. Keep a written employee illness policy

   The 2026 Food Code added a requirement for a documented employee illness policy.

8. Pregunta 8 de 20

   Which jewelry may a food worker wear on the hands and arms while preparing food?

   • AA plain ring, such as a wedding band
   • BA bracelet
   • CA watch
   • DA ring with stones
   Ver respuesta

   Respuesta: A. A plain ring, such as a wedding band

   The Food Code allows only a plain ring, and medically necessary devices, on the hands and arms.

9. Pregunta 9 de 20

   How do you check that a thermometer is accurate using the ice-point method?

   • AHold it in the air; it should read 70°F
   • BPut it in boiling water; it should read 100°F
   • CPut it in a cup of crushed ice and water; it should read 32°F
   • DPut it in the freezer; it should read 0°F
   Ver respuesta

   Respuesta: C. Put it in a cup of crushed ice and water; it should read 32°F

   In a glass of ice and water, an accurate thermometer reads 32°F. If not, adjust or replace it.

10. Pregunta 10 de 20

    How should dishes dry after sanitizing?

    • ADry with a cloth towel
    • BAir-dry
    • CDry with your apron
    • DRinse again and wipe
    Ver respuesta

    Respuesta: B. Air-dry

    Towels can put germs back on sanitized dishes. Let them air-dry before stacking or storing.

11. Pregunta 11 de 20

    A worker is sneezing and has a runny nose. What should they do?

    • AUse hand sanitizer and keep working with food
    • BKeep working but sneeze into the sink
    • CNot work with exposed food, utensils or food-contact surfaces
    • DKeep working at the salad station
    Ver respuesta

    Respuesta: C. Not work with exposed food, utensils or food-contact surfaces

    Workers with sneezing, coughing or a runny nose should not handle food or food-contact items.

12. Pregunta 12 de 20

    Ready-to-eat food from a sealed commercial package, such as canned chili, must be heated to what temperature for hot holding?

    • A165°F
    • B155°F
    • C100°F
    • D135°F
    Ver respuesta

    Respuesta: D. 135°F

    Commercially processed ready-to-eat food from an intact package only needs to reach 135°F for hot holding.

13. Pregunta 13 de 20

    How many major food allergens are recognized in the United States?

    • A14
    • B6
    • C12
    • D9
    Ver respuesta

    Respuesta: D. 9

    The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.

14. Pregunta 14 de 20

    How do you check that a chemical sanitizer is the right strength?

    • ATaste a drop
    • BUse a test strip or test kit
    • CSmell it
    • DLook at its color
    Ver respuesta

    Respuesta: B. Use a test strip or test kit

    Test strips show whether the sanitizer concentration is correct. Measure sanitizer carefully when you mix it.

15. Pregunta 15 de 20

    When dishes are sanitized with hot water in a three-compartment sink, the water must be at least what temperature?

    • A100°F
    • B110°F
    • C171°F
    • D135°F
    Ver respuesta

    Respuesta: C. 171°F

    For hot water sanitizing in a manual sink, the Food Code requires water of at least 171°F, with items immersed for at least 30 seconds.

16. Pregunta 16 de 20

    When thawing food under running water, what must the water be like?

    • ARunning and at least 100°F
    • BStill and salty
    • CStill and hot
    • DRunning and 70°F or colder
    Ver respuesta

    Respuesta: D. Running and 70°F or colder

    Food must be fully under cold running water at 70°F or colder, in a food prep sink.

17. Pregunta 17 de 20

    Which is a safe way to thaw a frozen turkey?

    • AIn the refrigerator
    • BIn a sink of hot water
    • COn the counter overnight
    • DOutside in the sun
    Ver respuesta

    Respuesta: A. In the refrigerator

    Thawing in the refrigerator keeps the food at 41°F or colder. It is the best method but takes planning.

18. Pregunta 18 de 20

    Where should cleaning chemicals be stored?

    • ABelow and away from food and food-contact surfaces
    • BIn empty food containers
    • CNext to the spices
    • DOn a shelf above the prep table
    Ver respuesta

    Respuesta: A. Below and away from food and food-contact surfaces

    Chemicals should be stored where they cannot drip or spill onto food, such as on a lower shelf in a separate area.

19. Pregunta 19 de 20

    Where may a restaurant get its food?

    • AFrom an approved, licensed source
    • BFrom a worker's home kitchen
    • CFrom a customer who brings it in
    • DFrom any roadside stand
    Ver respuesta

    Respuesta: A. From an approved, licensed source

    Food must come from approved sources that follow food safety laws. Food made in a private home is not allowed unless the law permits it.

20. Pregunta 20 de 20

    Which illness is one that a food worker must report if a doctor diagnoses it?

    • ASeasonal pollen allergy
    • BHepatitis A
    • CA tension headache
    • DAthlete's foot
    Ver respuesta

    Respuesta: B. Hepatitis A

    Diagnoses that must be reported include norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, typhoid fever and nontyphoidal Salmonella.

Teclado: 1–4 para responder, Intro para la siguiente pregunta.

El examen real: Set by the training provider