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Illinois Food Handler Practice Test 2026: Test próbny 5

Test próbny 5 z 6 – Illinois Food Handler Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 25).

  • Higiena żywności
  • Illinois
  • Pytania: 130
  • Sprawdzono 10 października 2026

  1. Pytanie 1 z 25

    Where should you place the tip of a probe thermometer to check a piece of meat?
    1234
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    Odpowiedź: D. In the center of the thickest part

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

  2. Pytanie 2 z 25

    Which of these is one of the major food allergens?
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    Odpowiedź: B. Sesame

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

  3. Pytanie 3 z 25

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
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    Odpowiedź: 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. Pytanie 4 z 25

    A delivery of cold TCS food arrives. What temperature should it be?
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    Odpowiedź: 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. Pytanie 5 z 25

    What is the minimum internal cooking temperature for raw eggs cracked and cooked to order for a customer?
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    Odpowiedź: B. 145°F for 15 seconds

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

  6. Pytanie 6 z 25

    Which equipment should you use to reheat food for hot holding?
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    Odpowiedź: 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. Pytanie 7 z 25

    Which symptom must a food worker report to the person in charge?
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    Odpowiedź: D. Vomiting

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

  8. Pytanie 8 z 25

    What is the difference between cleaning and sanitizing?
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    Odpowiedź: 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. Pytanie 9 z 25

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    Odpowiedź: 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. Pytanie 10 z 25

    What are the three main types of hazards that can make food unsafe?
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    Odpowiedź: 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. Pytanie 11 z 25

    At what temperature must hot TCS food be held?
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    Odpowiedź: C. 135°F or hotter

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

  12. Pytanie 12 z 25

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
    123456
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    Odpowiedź: 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. Pytanie 13 z 25

    Which tool should be used to scoop ice for drinks?
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    Odpowiedź: 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. Pytanie 14 z 25

    Which is the right way to dry your hands after washing?
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    Odpowiedź: 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. Pytanie 15 z 25

    Which of these is a chemical hazard?
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    Odpowiedź: A. Cleaning liquid that drips onto food

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

  16. Pytanie 16 z 25

    The 2026 FDA Food Code added training on food defense. What is food defense?
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    Odpowiedź: 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. Pytanie 17 z 25

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
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    Odpowiedź: 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. Pytanie 18 z 25

    What is the minimum internal cooking temperature for a fish fillet?
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    Odpowiedź: 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. Pytanie 19 z 25

    In this fridge diagram, which marker shows the shelf for ready-to-eat food?
    123456
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    Odpowiedź: C. Marker 1

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

  20. Pytanie 20 z 25

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

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

  21. Pytanie 21 z 25

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 22 z 25

    Which of these is a TCS food that must be kept cold once prepared?
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    Odpowiedź: 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. Pytanie 23 z 25

    Where should food workers wash their hands?
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    Odpowiedź: 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. Pytanie 24 z 25

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
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    Odpowiedź: 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. Pytanie 25 z 25

    Where should wet wiping cloths be kept between uses?
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    Odpowiedź: 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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