Illinois food service license Exam
Questions and Answers 100% Pass
A food handler was assigned to clean the slicer that was to too difficult to move the
slicer was unplugged then the removable parts were taking off the slicer and clean and
sanitized in a three-compartment sink. food bits on the slicer were removed after the
machine was wiped down the detergent and water it was sanitizied and allowed to air-
dry then the food handler put the machine back together. What mistake did the food
handler make? - ✔✔Fail to rinse the machine after wiping it down with detergent and
water
to prevent the deliberate contamination of food a manager should know who is in the
facility monitoring the security of products keeping information related to food Security
on file and know - ✔✔who to contact about suspicious activity
which piece of jewelry can be worn on a food handler's hand or arm? - ✔✔Plain band
ring
which probe should be used to check the temperature of a large stock pot of chili? -
✔✔immersion probe
which is a TCS food? - ✔✔sprouts
what item must customers take each time they return to a self-service area for more
food? - ✔✔a Clean Plate
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
, what are the most important food safety features to look for When selecting flooring
wall and ceiling materials? - ✔✔smooth and durable
when partially cooking food for later service what is the maximum amount of time that
a food can be reheated during the initial cooking step? - ✔✔60 minutes
what must be included on the label of TCS food that is prepped in-house? - ✔✔Date
that the food should be thrown out
a food handler is reheating commercially processed cheese sticks, which will be held on
a buffer. What temperature must the cheese sticks be reheated to? - ✔✔135 degrees
Fahrenheit for 15 seconds
what is an important measure to prevent foodborne illness? - ✔✔controlling time and
temperature
a chef sanitize a thermometer probe and then check the temperature of minestrone soup
being held in a hot holding unit. The temperature was 120 degrees Fahrenheit, which
did not meet the operational critical limit of a 135 degrees Fahrenheit. The chef recorded
the temperature in a log and reheated the soup to 165 degrees Fahrenheit for 15
seconds. Which was the corrective action? - ✔✔reheating the soup
parasites are commonly linked with what type of food? - ✔✔seafood
a food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to The Cutting Board? - ✔✔it must be
washed rinsed and sanitized
a food handler will be wearing single-use gloves to chop lettuce for an hour. When
must the food handlers hands be washed? - ✔✔before starting the task
what is sanitizing? - ✔✔Reducing pathogens to safe levels
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
Questions and Answers 100% Pass
A food handler was assigned to clean the slicer that was to too difficult to move the
slicer was unplugged then the removable parts were taking off the slicer and clean and
sanitized in a three-compartment sink. food bits on the slicer were removed after the
machine was wiped down the detergent and water it was sanitizied and allowed to air-
dry then the food handler put the machine back together. What mistake did the food
handler make? - ✔✔Fail to rinse the machine after wiping it down with detergent and
water
to prevent the deliberate contamination of food a manager should know who is in the
facility monitoring the security of products keeping information related to food Security
on file and know - ✔✔who to contact about suspicious activity
which piece of jewelry can be worn on a food handler's hand or arm? - ✔✔Plain band
ring
which probe should be used to check the temperature of a large stock pot of chili? -
✔✔immersion probe
which is a TCS food? - ✔✔sprouts
what item must customers take each time they return to a self-service area for more
food? - ✔✔a Clean Plate
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
, what are the most important food safety features to look for When selecting flooring
wall and ceiling materials? - ✔✔smooth and durable
when partially cooking food for later service what is the maximum amount of time that
a food can be reheated during the initial cooking step? - ✔✔60 minutes
what must be included on the label of TCS food that is prepped in-house? - ✔✔Date
that the food should be thrown out
a food handler is reheating commercially processed cheese sticks, which will be held on
a buffer. What temperature must the cheese sticks be reheated to? - ✔✔135 degrees
Fahrenheit for 15 seconds
what is an important measure to prevent foodborne illness? - ✔✔controlling time and
temperature
a chef sanitize a thermometer probe and then check the temperature of minestrone soup
being held in a hot holding unit. The temperature was 120 degrees Fahrenheit, which
did not meet the operational critical limit of a 135 degrees Fahrenheit. The chef recorded
the temperature in a log and reheated the soup to 165 degrees Fahrenheit for 15
seconds. Which was the corrective action? - ✔✔reheating the soup
parasites are commonly linked with what type of food? - ✔✔seafood
a food handler has finished trimming raw chicken on a cutting board and needs the
board to prep vegetables. What must be done to The Cutting Board? - ✔✔it must be
washed rinsed and sanitized
a food handler will be wearing single-use gloves to chop lettuce for an hour. When
must the food handlers hands be washed? - ✔✔before starting the task
what is sanitizing? - ✔✔Reducing pathogens to safe levels
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
