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Illinois Food Handler Practice Test 2026：第5套练习测试

Illinois Food Handler Practice Test 练习测试第5套（共6套）：再练25道题，附答案和解释。

  • 食品安全
  • 伊利诺伊州
  • 130道题
  • 核对于2026年10月10日

  1. 第1题，共25题

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

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

  2. 第2题，共25题

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

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

  3. 第3题，共25题

    Which food should never be served undercooked to a highly susceptible population, such as in a nursing home?
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    答案: 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. 第4题，共25题

    A delivery of cold TCS food arrives. What temperature should it be?
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    答案: 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. 第5题，共25题

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

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

  6. 第6题，共25题

    Which equipment should you use to reheat food for hot holding?
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    答案: 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. 第7题，共25题

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

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

  8. 第8题，共25题

    What is the difference between cleaning and sanitizing?
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    答案: 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. 第9题，共25题

    Can food workers touch ready-to-eat food, such as sandwich bread, with bare hands?
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    答案: 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. 第10题，共25题

    What are the three main types of hazards that can make food unsafe?
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    答案: 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. 第11题，共25题

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

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

  12. 第12题，共25题

    Where should raw poultry be stored in a refrigerator with ready-to-eat food?
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    答案: 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. 第13题，共25题

    Which tool should be used to scoop ice for drinks?
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    答案: 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. 第14题，共25题

    Which is the right way to dry your hands after washing?
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    答案: 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. 第15题，共25题

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

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

  16. 第16题，共25题

    The 2026 FDA Food Code added training on food defense. What is food defense?
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    答案: 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. 第17题，共25题

    A food worker has nail polish and is preparing exposed food. What does the Food Code require?
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    答案: 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. 第18题，共25题

    What is the minimum internal cooking temperature for a fish fillet?
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    答案: 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. 第19题，共25题

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

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

  20. 第20题，共25题

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

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

  21. 第21题，共25题

    In this diagram, what does marker 4 show?
    °F21241°135°165°1234
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    答案: 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. 第22题，共25题

    Which of these is a TCS food that must be kept cold once prepared?
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    答案: 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. 第23题，共25题

    Where should food workers wash their hands?
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    答案: 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. 第24题，共25题

    How many days can date-marked ready-to-eat TCS food be kept at 41°F or colder?
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    答案: 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. 第25题，共25题

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