Illinois Food Handler Practice Test 2026: Test d’entraînement 5

1. Question 1 sur 25

   Where should you place the tip of a probe thermometer to check a piece of meat?

   • ATouching the bottom of the pan
   • BTouching the bone
   • CJust under the surface
   • DIn the center of the thickest part
   Voir la réponse

   Réponse: D. In the center of the thickest part

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

2. Question 2 sur 25

   Which of these is one of the major food allergens?

   • AChicken
   • BSesame
   • CCorn
   • DRice
   Voir la réponse

   Réponse: B. Sesame

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

3. Question 3 sur 25

   Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?

   • AFully cooked hard-boiled eggs
   • BToast
   • CRaw or undercooked eggs
   • DCanned peaches
   Voir la réponse

   Réponse: 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 sur 25

   A delivery of cold TCS food arrives. What temperature should it be?

   • A41°F or colder
   • B50°F or colder
   • C60°F or colder
   • DAny temperature, if it is put away quickly
   Voir la réponse

   Réponse: 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 sur 25

   What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?

   • A125°F for 15 seconds
   • B145°F for 15 seconds
   • C135°F for 15 seconds
   • D115°F for 15 seconds
   Voir la réponse

   Réponse: B. 145°F for 15 seconds

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

6. Question 6 sur 25

   Which equipment should you use to reheat food for hot holding?

   • AA steam table
   • BA slow cooker on low
   • CA food warmer
   • DA stove, oven or microwave
   Voir la réponse

   Réponse: 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 sur 25

   Which symptom must a food worker report to the person in charge?

   • AA mild headache
   • BSore muscles from exercise
   • CTired eyes
   • DVomiting
   Voir la réponse

   Réponse: D. Vomiting

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

8. Question 8 sur 25

   What is the difference between cleaning and sanitizing?

   • AThey mean the same thing
   • BCleaning kills germs; sanitizing removes dirt
   • CCleaning removes food and dirt; sanitizing reduces germs to safe levels
   • DSanitizing is only for floors
   Voir la réponse

   Réponse: 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 sur 25

   Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?

   • ANo, they must use utensils, deli tissue or single-use gloves
   • BYes, if they wear a hat
   • CYes, if their hands look clean
   • DYes, if the food will be served cold
   Voir la réponse

   Réponse: 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 sur 25

    What are the three main types of hazards that can make food unsafe?

    • AHot, cold and room temperature
    • BBiological, chemical and physical
    • CSweet, sour and salty
    • DFrozen, canned and fresh
    Voir la réponse

    Réponse: 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 sur 25

    At what temperature must hot TCS food be held?

    • A120°F or hotter
    • B100°F or hotter
    • C135°F or hotter
    • D110°F or hotter
    Voir la réponse

    Réponse: C. 135°F or hotter

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

12. Question 12 sur 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?

    • AOn the bottom shelf
    • BAbove the salad
    • CNext to the cooked food
    • DOn the top shelf
    Voir la réponse

    Réponse: 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 sur 25

    Which tool should be used to scoop ice for drinks?

    • AA clean ice scoop with a handle
    • BBare hands
    • CA coffee mug
    • DA drinking glass
    Voir la réponse

    Réponse: 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 sur 25

    Which is the right way to dry your hands after washing?

    • AA shared cloth towel
    • BYour apron
    • CA single-use paper towel or an air dryer
    • DThe side of your pants
    Voir la réponse

    Réponse: 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 sur 25

    Which of these is a chemical hazard?

    • ACleaning liquid that drips onto food
    • BA hair in the soup
    • CA metal twist tie in a bag of bread
    • DBacteria on raw ground beef
    Voir la réponse

    Réponse: A. Cleaning liquid that drips onto food

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

16. Question 16 sur 25

    The 2026 FDA Food Code added training on food defense. What is food defense?

    • AProtecting food from being contaminated on purpose
    • BKeeping prices low
    • CKeeping food warm during delivery
    • DDefending a restaurant in court
    Voir la réponse

    Réponse: 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 sur 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?

    • AThey must wear intact single-use gloves
    • BThey must work only at the register
    • CThey must wash their hands for 2 minutes
    • DNothing, nail polish is always allowed
    Voir la réponse

    Réponse: 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 sur 25

    What is the minimum internal cooking temperature for a fish fillet?

    • A145°F for 15 seconds
    • B125°F for 15 seconds
    • C135°F for 15 seconds
    • D115°F for 1 minute
    Voir la réponse

    Réponse: 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 sur 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?

    • AMarker 4
    • BMarker 6
    • CMarker 1
    • DMarker 5
    Voir la réponse

    Réponse: C. Marker 1

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

20. Question 20 sur 25

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

    • AWednesday
    • BSunday
    • CThe next Monday
    • DSaturday
    Voir la réponse

    Réponse: B. Sunday

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

21. Question 21 sur 25

    In this diagram, what does marker 4 show?

    • A135°F, the hot holding temperature
    • B41°F, the cold holding temperature
    • C32°F, the freezing point of water
    • D165°F, the cooking temperature for poultry and reheated food
    Voir la réponse

    Réponse: 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 sur 25

    Which of these is a TCS food that must be kept cold once prepared?

    • AA whole uncut apple
    • BA bag of sugar
    • CCut melon
    • DA loaf of bread
    Voir la réponse

    Réponse: 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 sur 25

    Where should food workers wash their hands?

    • AIn the food prep sink
    • BIn the three-compartment dish sink
    • COnly at a sink set aside for handwashing
    • DIn the mop sink
    Voir la réponse

    Réponse: 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 sur 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?

    • A7 days
    • B3 days
    • C10 days
    • D14 days
    Voir la réponse

    Réponse: 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 sur 25

    Where should wet wiping cloths be kept between uses?

    • AOn top of the stove
    • BIn a container of sanitizer solution
    • CIn your pocket
    • DOn the cutting board
    Voir la réponse

    Réponse: B. In a container of sanitizer solution

    Wiping cloths are stored in sanitizer between uses so germs do not grow on them.

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

L’examen réel : Set by the training provider