Illinois Food Handler Practice Test 2026: Test d’entraînement 3

1. Question 1 sur 25

   What is cross-contamination?

   • ACooking two foods in the same oven
   • BThe spread of germs from one food or surface to another
   • CStoring food in a freezer
   • DMixing two sauces together
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 25

   Raw shell eggs may be received at an air temperature of no more than what?

   • A55°F
   • B45°F
   • C65°F
   • D70°F
   Voir la réponse

   Réponse: 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.

3. Question 3 sur 25

   In this diagram, which marker shows where the tip of the probe should be?

   • AMarker 2
   • BMarker 3
   • CMarker 1
   • DMarker 4
   Voir la réponse

   Réponse: 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.

4. Question 4 sur 25

   In this fridge diagram, why is raw fish (marker 4) stored above raw poultry (marker 6)?

   • AFish is heavier than poultry
   • BFish needs a lower cooking temperature than poultry
   • CFish should always be eaten first
   • DPoultry needs to be colder than fish
   Voir la réponse

   Réponse: 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.

5. Question 5 sur 25

   Ice was used in an ice bath to cool a pot of soup. Can that ice be used in drinks?

   • ANo, ice used to cool food or containers cannot be used as food
   • BYes, if it is rinsed first
   • CYes, if it is still frozen
   • DYes, if it is used within 1 hour
   Voir la réponse

   Réponse: 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.

6. Question 6 sur 25

   What does TCS food mean?

   • AFood that is only served at breakfast
   • BFood that has been tested, cleaned and sealed
   • CFood that comes in a tin can
   • DFood that needs time and temperature control for safety
   Voir la réponse

   Réponse: 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.

7. Question 7 sur 25

   In this diagram, which marker shows the temperature danger zone?

   • AMarker 3
   • BMarker 4
   • CMarker 2
   • DMarker 1
   Voir la réponse

   Réponse: C. Marker 2

   Marker 2 is the red band from 41°F to 135°F, where bacteria grow fast.

8. Question 8 sur 25

   The power goes out and the walk-in cooler stops working. What should the person in charge do?

   • AOpen the cooler often to check the food
   • BContact the health department and check whether the food stayed at safe temperatures
   • CMove all food to the counter
   • DKeep serving food as normal
   Voir la réponse

   Réponse: 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.

9. Question 9 sur 25

   Can hand sanitizer be used instead of washing your hands?

   • AYes, but only after handling raw meat
   • BNo, it can only be used after washing hands
   • CYes, it works just as well
   • DYes, if your hands look clean
   Voir la réponse

   Réponse: 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.

10. Question 10 sur 25

    In this diagram, what does marker 3 show?

    • AThe chicken should be cut after the salad on the same board
    • BThe salad must be cut on the red board
    • CThe knives can be shared if they are wiped
    • DRaw chicken, its juices and its knife must never touch the salad
    Voir la réponse

    Réponse: 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.

11. Question 11 sur 25

    What is the total time allowed to cool cooked food from 135°F to 41°F?

    • A6 hours
    • B8 hours
    • C4 hours
    • D2 hours
    Voir la réponse

    Réponse: A. 6 hours

    Food must reach 70°F within 2 hours and 41°F within a total of 6 hours.

12. Question 12 sur 25

    What is the safest choice if you are not sure whether food is safe?

    • AThrow it out
    • BFreeze it and serve it later
    • CTaste it to check
    • DServe it quickly
    Voir la réponse

    Réponse: A. Throw it out

    "When in doubt, throw it out." Tasting cannot tell you whether food has harmful germs.

13. Question 13 sur 25

    Tuna salad is made with canned tuna that was at room temperature. How fast must it cool to 41°F?

    • AWithin 8 hours
    • BWithin 4 hours
    • CWithin 24 hours
    • DWithin 12 hours
    Voir la réponse

    Réponse: B. Within 4 hours

    TCS food made from room-temperature ingredients must cool to 41°F or colder within 4 hours.

14. Question 14 sur 25

    Who publishes the Food Code that most states base their food safety rules on?

    • AThe Internal Revenue Service
    • BThe U.S. Department of Transportation
    • CEach restaurant owner
    • DThe U.S. Food and Drug Administration (FDA)
    Voir la réponse

    Réponse: 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.

15. Question 15 sur 25

    What should you do before putting on single-use gloves?

    • ABlow into the gloves
    • BPut on hand lotion
    • CWash your hands
    • DNothing, gloves keep germs off
    Voir la réponse

    Réponse: C. Wash your hands

    Gloves can pick up germs from dirty hands. Always wash hands before putting gloves on.

16. Question 16 sur 25

    Which of these foods is a TCS food?

    • ACooked rice
    • BDry beans in a sealed bag
    • CSaltine crackers
    • DUncooked dry pasta
    Voir la réponse

    Réponse: A. Cooked rice

    Cooked rice, cooked beans and cooked potatoes are TCS foods. Dry foods are not, until they are cooked.

17. Question 17 sur 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?

    • A24 hours
    • B7 days
    • C4 hours
    • D2 hours
    Voir la réponse

    Réponse: A. 24 hours

    Ready-to-eat TCS food held cold for more than 24 hours must be labeled with a date.

18. Question 18 sur 25

    When should you change single-use gloves?

    • AWhen they are torn, dirty or you change tasks
    • BOnce every 8 hours
    • COnly when a customer asks
    • DOnly at the end of the shift
    Voir la réponse

    Réponse: 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.

19. Question 19 sur 25

    What must you do when cooking raw meat, poultry, fish or eggs in a microwave?

    • ACook it to 135°F and serve it right away
    • BCook it uncovered on high for exactly 1 minute
    • CCook to 165°F, cover it, rotate or stir it, and let it stand 2 minutes
    • DCook it to 145°F and put it in the cooler
    Voir la réponse

    Réponse: 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.

20. Question 20 sur 25

    A pan of chili on the steam table reads 128°F. What is the problem?

    • ANothing, any temperature above 100°F is safe
    • BIt is below 135°F, so it is in the danger zone
    • CIt must be frozen right away
    • DIt is too hot and will burn customers
    Voir la réponse

    Réponse: 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.

21. Question 21 sur 25

    When must a food worker wash their hands?

    • AAfter touching their hair or face
    • BOnly when hands look dirty
    • COnly at the start of the shift
    • DOnly after eating lunch
    Voir la réponse

    Réponse: 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.

22. Question 22 sur 25

    A food worker has a small cut on a finger. What should they do?

    • ALeave it open so it heals faster
    • BKeep working without telling anyone
    • CCover it with a bandage and wear a single-use glove over it
    • DCover it with tape only
    Voir la réponse

    Réponse: 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.

23. Question 23 sur 25

    Under the Food Code, what must at least one supervisor or manager in most food establishments hold?

    • AA college degree in chemistry
    • BFood protection manager certification
    • CA commercial driver's license
    • DA pest control license
    Voir la réponse

    Réponse: 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.

24. Question 24 sur 25

    Who is responsible for food safety during a shift under the Food Code?

    • AThe newest employee
    • BThe person in charge
    • CThe delivery driver
    • DThe first customer of the day
    Voir la réponse

    Réponse: B. The person in charge

    A person in charge must be present during operating hours to make sure food safety rules are followed.

25. Question 25 sur 25

    Food-contact surfaces that are in constant use must be cleaned and sanitized at least every how many hours?

    • A4 hours
    • B8 hours
    • C12 hours
    • D24 hours
    Voir la réponse

    Réponse: A. 4 hours

    Clean and sanitize surfaces that touch food at least every 4 hours while in use, and whenever they may be contaminated.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : Set by the training provider