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Illinois food service license Questions
and Correct Answers the Latest
Update
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?
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✓ 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
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?
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✓ 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?
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Illinois food service license Questions
and Correct Answers the Latest
Update
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?
Examify | Smart Grades | Latest update
,#Examify | #OnlineExams | #TestPrep | #StudyResources | #AcademicSuccess |
#ExamPreparation | #QuizTime | #LearningTools | #Education | #StudentSupport
✓ 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
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?
Examify | Smart Grades | Latest update
, #Examify | #OnlineExams | #TestPrep | #StudyResources | #AcademicSuccess |
#ExamPreparation | #QuizTime | #LearningTools | #Education | #StudentSupport
✓ 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?
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