Illinois Food Handler Practice Test 2026: Quiz di prova 4

1. Domanda 1 di 25

   In this handwashing diagram, what is step 6?

   • AAdd soap
   • BWet both hands
   • CRinse under running water
   • DTurn off the tap using the paper towel
   Mostra la risposta

   Risposta: D. Turn off the tap using the paper towel

   Using the paper towel to turn off the tap keeps clean hands from touching the dirty handle.

2. Domanda 2 di 25

   Why is norovirus a big concern in restaurants?

   • AIt can only be spread by raw chicken
   • BIt only grows in canned food
   • CCooking food makes it more dangerous
   • DIt spreads very easily from the hands of sick workers to food
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   Risposta: D. It spreads very easily from the hands of sick workers to food

   Norovirus is very contagious. Workers with vomiting or diarrhea must stay home, and good handwashing helps stop the spread.

3. Domanda 3 di 25

   A cook has had diarrhea since last night. What should happen?

   • AThey can work at the grill but not the salad station
   • BThey can work if they wash their hands more
   • CThey can work if they wear gloves
   • DThey must not work with food until they have been symptom-free for at least 24 hours
   Mostra la risposta

   Risposta: D. They must not work with food until they have been symptom-free for at least 24 hours

   Workers with vomiting or diarrhea are excluded from work and can return once symptoms have been gone for at least 24 hours.

4. Domanda 4 di 25

   When should sanitizer solution in a bucket be changed?

   • ANever, it lasts forever
   • BWhen it is dirty, cloudy or too weak
   • COnce a week
   • DOnly when it runs out
   Mostra la risposta

   Risposta: B. When it is dirty, cloudy or too weak

   Food and dirt use up sanitizer. Replace it when it looks dirty or tests too weak.

5. Domanda 5 di 25

   A food worker lives with someone who has just been diagnosed with a foodborne illness. What should the worker do?

   • AWash their hands one extra time
   • BSay nothing unless they feel sick
   • CTake the next week off without telling anyone
   • DTell the person in charge
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   Risposta: D. Tell the person in charge

   The person in charge needs to know about exposure so they can decide whether the worker must be restricted.

6. Domanda 6 di 25

   Can single-use gloves be washed and used again?

   • ANo, throw them away after one use
   • BYes, if they are washed with soap
   • CYes, if they are rinsed in sanitizer
   • DYes, but only on the same day
   Mostra la risposta

   Risposta: A. No, throw them away after one use

   Single-use gloves are used once and then thrown away.

7. Domanda 7 di 25

   How high above the floor must food be stored?

   • AAt least 6 inches
   • BAt least 1 inch
   • CAt least 2 feet
   • DIt can be stored on the floor
   Mostra la risposta

   Risposta: A. At least 6 inches

   The Food Code requires food to be stored at least 6 inches above the floor to protect it from dirt, water and pests.

8. Domanda 8 di 25

   Which group of people is most likely to get very sick from a foodborne illness?

   • ATeenagers who play sports
   • BHealthy adults between 20 and 40 years old
   • CPeople who work in restaurants
   • DYoung children, older adults, pregnant women and people with weak immune systems
   Mostra la risposta

   Risposta: D. Young children, older adults, pregnant women and people with weak immune systems

   These groups are called a highly susceptible population (HSP). Their bodies have a harder time fighting off germs.

9. Domanda 9 di 25

   What is jaundice?

   • AYellowing of the skin or eyes
   • BA rash on the hands
   • CA runny nose
   • DA painful sore throat
   Mostra la risposta

   Risposta: A. Yellowing of the skin or eyes

   Jaundice can be a sign of hepatitis A. A worker with jaundice must not work with food and the health department must be told.

10. Domanda 10 di 25

    What is the minimum total time for washing your hands?

    • A10 seconds
    • B20 seconds
    • C5 seconds
    • D2 minutes
    Mostra la risposta

    Risposta: B. 20 seconds

    The whole handwashing process should take at least 20 seconds.

11. Domanda 11 di 25

    Who should a food worker tell when they are sick?

    • AThe delivery driver
    • BA regular customer
    • CNo one, if they feel well enough
    • DThe person in charge
    Mostra la risposta

    Risposta: D. The person in charge

    Food workers must report certain symptoms and diagnoses to the person in charge so the right action can be taken.

12. Domanda 12 di 25

    What is the temperature danger zone in the FDA Food Code?

    • A32°F to 41°F
    • B41°F to 135°F
    • C0°F to 32°F
    • D135°F to 212°F
    Mostra la risposta

    Risposta: B. 41°F to 135°F

    Germs grow fastest between 41°F and 135°F, so TCS food should spend as little time as possible in this range.

13. Domanda 13 di 25

    What is the minimum internal cooking temperature for ground beef in the Food Code?

    • A135°F for 15 seconds
    • B155°F for 17 seconds
    • C145°F for 15 seconds
    • D130°F for 1 second
    Mostra la risposta

    Risposta: B. 155°F for 17 seconds

    Ground meat such as hamburgers and sausage must reach 155°F for 17 seconds, because grinding spreads germs through the meat.

14. Domanda 14 di 25

    Which of these is a physical hazard?

    • ANorovirus on a worker's hands
    • BSalmonella bacteria on raw chicken
    • CSanitizer that splashed into soup
    • DA piece of broken glass in a salad
    Mostra la risposta

    Risposta: D. A piece of broken glass in a salad

    A physical hazard is an object, such as glass, metal, a staple or a bandage, that ends up in food.

15. Domanda 15 di 25

    How close to the true temperature must a food thermometer in Fahrenheit read?

    • AWithin 20°F
    • BWithin 15°F
    • CWithin 10°F
    • DWithin 2°F
    Mostra la risposta

    Risposta: D. Within 2°F

    The Food Code requires food temperature measuring devices scaled in Fahrenheit to be accurate to within 2°F.

16. Domanda 16 di 25

    What is a foodborne illness?

    • AA sickness caused by eating or drinking contaminated food or drinks
    • BA stomach ache caused by eating too quickly
    • CA skin rash caused by touching cleaning chemicals
    • DAn allergy to the smell of cooking food
    Mostra la risposta

    Risposta: A. A sickness caused by eating or drinking contaminated food or drinks

    A foodborne illness happens when someone eats or drinks food that carries harmful germs, toxins or chemicals.

17. Domanda 17 di 25

    What should you do to a probe thermometer before and after each use?

    • AClean and sanitize it
    • BStore it in your pocket
    • CWipe it on your apron
    • DRun it under hot water only
    Mostra la risposta

    Risposta: A. Clean and sanitize it

    Probe thermometers touch food, so they must be cleaned and sanitized to prevent cross-contamination.

18. Domanda 18 di 25

    Meat that has been injected with a marinade or brine must be cooked to at least what temperature?

    • A145°F for 15 seconds
    • B155°F for 17 seconds
    • C135°F for 15 seconds
    • D125°F for 1 minute
    Mostra la risposta

    Risposta: B. 155°F for 17 seconds

    Injecting or tenderizing pushes germs from the surface into the meat, so it must reach 155°F for 17 seconds.

19. Domanda 19 di 25

    In a three-compartment sink, what is in the third compartment?

    • ASoapy wash water
    • BClear rinse water
    • CSanitizer
    • DIce
    Mostra la risposta

    Risposta: C. Sanitizer

    The three compartments are used to wash, rinse and sanitize, in that order.

20. Domanda 20 di 25

    What is "active managerial control"?

    • AChecking temperatures only once a year
    • BManagers setting procedures, training staff and checking that food safety steps are followed
    • CA health inspector running the kitchen
    • DLetting each worker decide their own food safety rules
    Mostra la risposta

    Risposta: B. Managers setting procedures, training staff and checking that food safety steps are followed

    Active managerial control means managers take charge of food safety with written procedures, training and monitoring.

21. Domanda 21 di 25

    What is the minimum internal cooking temperature for poultry, such as chicken and turkey?

    • A145°F
    • B165°F
    • C135°F
    • D155°F
    Mostra la risposta

    Risposta: B. 165°F

    Poultry must reach 165°F. Higher temperatures are also safe, but 165°F is the minimum.

22. Domanda 22 di 25

    Where may food workers eat, drink or smoke?

    • AAt the prep table
    • BOnly in a designated area away from food and equipment
    • CIn the walk-in cooler
    • DNext to the dish machine
    Mostra la risposta

    Risposta: B. Only in a designated area away from food and equipment

    Eating, drinking and tobacco use belong in a set area where they cannot contaminate food. Wash hands afterward.

23. Domanda 23 di 25

    A customer asks if a dish contains peanuts and you are not sure. What should you do?

    • AGuess based on how the dish looks
    • BAsk the chef or manager and check the ingredients before answering
    • CSay no, because most dishes do not have peanuts
    • DTell them to pick out any peanuts they see
    Mostra la risposta

    Risposta: B. Ask the chef or manager and check the ingredients before answering

    Never guess about allergens. Check with the person who knows the recipe and ingredients.

24. Domanda 24 di 25

    Which item is approved as a sanitizer in many food establishments?

    • AChlorine bleach mixed to the right strength
    • BHot tap water at 100°F
    • CDish soap
    • DVinegar from the kitchen
    Mostra la risposta

    Risposta: A. Chlorine bleach mixed to the right strength

    Common approved sanitizers include chlorine bleach, quaternary ammonium (quat) and iodine, used at the right concentration.

25. Domanda 25 di 25

    In this cooling diagram, what does marker 2 show?

    • AHolding food at 135°F
    • BCooling from 70°F to 41°F within the next 4 hours
    • CReheating food to 165°F
    • DCooling from 135°F to 70°F within 2 hours
    Mostra la risposta

    Risposta: B. Cooling from 70°F to 41°F within the next 4 hours

    Marker 2 is the second stage: from 70°F down to 41°F within 4 more hours, so the total is no more than 6 hours.

Tastiera: 1–4 per rispondere, Invio per la domanda successiva.

Il test reale: Set by the training provider