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Illinois Food Handler Practice Test 2026: Test próbny 6

Test próbny 6 z 6 – Illinois Food Handler Practice Test: kolejne pytania z odpowiedziami i wyjaśnieniami (liczba pytań: 20).

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

  1. Pytanie 1 z 20

    Can an empty sanitizer bottle be washed and used to store salad dressing?
    Pokaż odpowiedź

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

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

  2. Pytanie 2 z 20

    Which conditions help bacteria grow fastest?
    Pokaż odpowiedź

    Odpowiedź: B. Warm temperatures, moisture and time

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

  3. Pytanie 3 z 20

    What is one of the best ways to keep pests out?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 4 z 20

    What must you do after thawing raw meat in a microwave?
    Pokaż odpowiedź

    Odpowiedź: B. Cook it right away

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

  5. Pytanie 5 z 20

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

    Odpowiedź: 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. Pytanie 6 z 20

    Which is a sign that pests may be in the kitchen?
    Pokaż odpowiedź

    Odpowiedź: D. Droppings and gnaw marks

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

  7. Pytanie 7 z 20

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

    Odpowiedź: C. Keep a written employee illness policy

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

  8. Pytanie 8 z 20

    Which jewelry may a food worker wear on the hands and arms while preparing food?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 9 z 20

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

    Odpowiedź: 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. Pytanie 10 z 20

    How should dishes dry after sanitizing?
    Pokaż odpowiedź

    Odpowiedź: B. Air-dry

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

  11. Pytanie 11 z 20

    A worker is sneezing and has a runny nose. What should they do?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 12 z 20

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

    Odpowiedź: D. 135°F

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

  13. Pytanie 13 z 20

    How many major food allergens are recognized in the United States?
    Pokaż odpowiedź

    Odpowiedź: D. 9

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

  14. Pytanie 14 z 20

    How do you check that a chemical sanitizer is the right strength?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 15 z 20

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

    Odpowiedź: 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. Pytanie 16 z 20

    When thawing food under running water, what must the water be like?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 17 z 20

    Which is a safe way to thaw a frozen turkey?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 18 z 20

    Where should cleaning chemicals be stored?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 19 z 20

    Where may a restaurant get its food?
    Pokaż odpowiedź

    Odpowiedź: 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. Pytanie 20 z 20

    Which illness is one that a food worker must report if a doctor diagnoses it?
    Pokaż odpowiedź

    Odpowiedź: 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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