PassEveryTest
Nederlands

Illinois Food Handler Practice Test 2026: Oefenexamen 6

Oefenexamen 6 van 6 voor Illinois Food Handler Practice Test: 20 extra vragen met antwoorden en uitleg.

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

  1. Vraag 1 van 20

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    Toon antwoord

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

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

  2. Vraag 2 van 20

    Which conditions help bacteria grow fastest?
    Toon antwoord

    Antwoord: B. Warm temperatures, moisture and time

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

  3. Vraag 3 van 20

    What is one of the best ways to keep pests out?
    Toon antwoord

    Antwoord: 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. Vraag 4 van 20

    What must you do after thawing raw meat in a microwave?
    Toon antwoord

    Antwoord: B. Cook it right away

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

  5. Vraag 5 van 20

    You just cut raw chicken on a cutting board. What must you do before cutting lettuce on it?
    Toon antwoord

    Antwoord: 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. Vraag 6 van 20

    Which is a sign that pests may be in the kitchen?
    Toon antwoord

    Antwoord: D. Droppings and gnaw marks

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

  7. Vraag 7 van 20

    What does the 2026 FDA Food Code require food businesses to do about employee illness?
    Toon antwoord

    Antwoord: C. Keep a written employee illness policy

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

  8. Vraag 8 van 20

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Toon antwoord

    Antwoord: 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. Vraag 9 van 20

    How do you check that a thermometer is accurate using the ice-point method?
    Toon antwoord

    Antwoord: 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. Vraag 10 van 20

    How should dishes dry after sanitizing?
    Toon antwoord

    Antwoord: B. Air-dry

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

  11. Vraag 11 van 20

    A worker is sneezing and has a runny nose. What should they do?
    Toon antwoord

    Antwoord: 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. Vraag 12 van 20

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

    Antwoord: D. 135°F

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

  13. Vraag 13 van 20

    How many major food allergens are recognized in the United States?
    Toon antwoord

    Antwoord: D. 9

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

  14. Vraag 14 van 20

    How do you check that a chemical sanitizer is the right strength?
    Toon antwoord

    Antwoord: 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. Vraag 15 van 20

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

    Antwoord: 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. Vraag 16 van 20

    When thawing food under running water, what must the water be like?
    Toon antwoord

    Antwoord: 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. Vraag 17 van 20

    Which is a safe way to thaw a frozen turkey?
    Toon antwoord

    Antwoord: 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. Vraag 18 van 20

    Where should cleaning chemicals be stored?
    Toon antwoord

    Antwoord: 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. Vraag 19 van 20

    Where may a restaurant get its food?
    Toon antwoord

    Antwoord: 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. Vraag 20 van 20

    Which illness is one that a food worker must report if a doctor diagnoses it?
    Toon antwoord

    Antwoord: B. Hepatitis A

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

Gerelateerde examens