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Illinois Food Handler Practice Test 2026: Oefenexamen 5

Oefenexamen 5 van 6 voor Illinois Food Handler Practice Test: 25 extra vragen met antwoorden en uitleg.

  • Voedselveiligheid
  • Illinois
  • 130 vragen
  • Gecontroleerd op 10 oktober 2026

  1. Vraag 1 van 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
    Toon antwoord

    Antwoord: D. In the center of the thickest part

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

  2. Vraag 2 van 25

    Which of these is one of the major food allergens?
    Toon antwoord

    Antwoord: B. Sesame

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

  3. Vraag 3 van 25

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

    Antwoord: 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. Vraag 4 van 25

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

    Antwoord: 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. Vraag 5 van 25

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

    Antwoord: B. 145°F for 15 seconds

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

  6. Vraag 6 van 25

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

    Antwoord: 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. Vraag 7 van 25

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

    Antwoord: D. Vomiting

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

  8. Vraag 8 van 25

    What is the difference between cleaning and sanitizing?
    Toon antwoord

    Antwoord: 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. Vraag 9 van 25

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

    Antwoord: 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. Vraag 10 van 25

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

    Antwoord: 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. Vraag 11 van 25

    At what temperature must hot TCS food be held?
    Toon antwoord

    Antwoord: C. 135°F or hotter

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

  12. Vraag 12 van 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
    Toon antwoord

    Antwoord: 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. Vraag 13 van 25

    Which tool should be used to scoop ice for drinks?
    Toon antwoord

    Antwoord: 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. Vraag 14 van 25

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

    Antwoord: 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. Vraag 15 van 25

    Which of these is a chemical hazard?
    Toon antwoord

    Antwoord: A. Cleaning liquid that drips onto food

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

  16. Vraag 16 van 25

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

    Antwoord: 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. Vraag 17 van 25

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

    Antwoord: 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. Vraag 18 van 25

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

    Antwoord: 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. Vraag 19 van 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
    Toon antwoord

    Antwoord: C. Marker 1

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

  20. Vraag 20 van 25

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

    Antwoord: B. Sunday

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

  21. Vraag 21 van 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    Toon antwoord

    Antwoord: 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. Vraag 22 van 25

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

    Antwoord: 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. Vraag 23 van 25

    Where should food workers wash their hands?
    Toon antwoord

    Antwoord: 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. Vraag 24 van 25

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

    Antwoord: 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. Vraag 25 van 25

    Where should wet wiping cloths be kept between uses?
    Toon antwoord

    Antwoord: B. In a container of sanitizer solution

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

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