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Illinois Food Handler Practice Test 2026: Quiz di prova 6

Quiz di prova 6 di 6 per Illinois Food Handler Practice Test: altre 20 domande con risposte e spiegazioni.

  • Sicurezza alimentare
  • Illinois
  • 130 domande
  • Verificato: 10 ottobre 2026

  1. Domanda 1 di 20

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

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

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

  2. Domanda 2 di 20

    Which conditions help bacteria grow fastest?
    Mostra la risposta

    Risposta: B. Warm temperatures, moisture and time

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

  3. Domanda 3 di 20

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

    Risposta: 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. Domanda 4 di 20

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

    Risposta: B. Cook it right away

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

  5. Domanda 5 di 20

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

    Risposta: 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. Domanda 6 di 20

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

    Risposta: D. Droppings and gnaw marks

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

  7. Domanda 7 di 20

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

    Risposta: C. Keep a written employee illness policy

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

  8. Domanda 8 di 20

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

    Risposta: 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. Domanda 9 di 20

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

    Risposta: 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. Domanda 10 di 20

    How should dishes dry after sanitizing?
    Mostra la risposta

    Risposta: B. Air-dry

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

  11. Domanda 11 di 20

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

    Risposta: 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. Domanda 12 di 20

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

    Risposta: D. 135°F

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

  13. Domanda 13 di 20

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

    Risposta: D. 9

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

  14. Domanda 14 di 20

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

    Risposta: 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. Domanda 15 di 20

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

    Risposta: 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. Domanda 16 di 20

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

    Risposta: 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. Domanda 17 di 20

    Which is a safe way to thaw a frozen turkey?
    Mostra la risposta

    Risposta: 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. Domanda 18 di 20

    Where should cleaning chemicals be stored?
    Mostra la risposta

    Risposta: 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. Domanda 19 di 20

    Where may a restaurant get its food?
    Mostra la risposta

    Risposta: 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. Domanda 20 di 20

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

    Risposta: B. Hepatitis A

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

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