Illinois Food Service license Exam with
Complete Solutions
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? - ANSWER-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 - ANSWER-who to contact about suspicious activity
which piece of jewelry can be worn on a food handler's hand or arm? - ANSWER-Plain
band ring
which probe should be used to check the temperature of a large stock pot of chili? -
ANSWER-immersion probe
which is a TCS food? - ANSWER-sprouts
what item must customers take each time they return to a self-service area for more
food? - ANSWER-a Clean Plate
what are the most important food safety features to look for When selecting flooring wall
and ceiling materials? - ANSWER-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? - ANSWER-60 minutes
what must be included on the label of TCS food that is prepped in-house? - ANSWER-
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? - ANSWER-135
degrees Fahrenheit for 15 seconds
what is an important measure to prevent foodborne illness? - ANSWER-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? - ANSWER-reheating the soup
parasites are commonly linked with what type of food? - ANSWER-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? - ANSWER-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? - ANSWER-before starting the task
what is sanitizing? - ANSWER-Reducing pathogens to safe levels
what is the correct temperature for receiving cold TCS Foods? - ANSWER-41 degrees
Fahrenheit or lower
what should food handlers do to prevent food allergens from being transferred to food? -
ANSWER-clean and sanitize utensils after use
what are the most common symptoms of foodborne illness? - ANSWER-Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice
what must a food handler do immediately after thawing it in the microwave oven? -
ANSWER-cook it
after which activity must food handlers wash their hands? - ANSWER-Clearing tables
how far must a bimetallic stemmed thermometer be inserted into a food to give an
accurate reading? - ANSWER-up to the dimple in the thermometer stem
besides information on chemical concentration and water temperature, what other
machine setting information should be posted on dish washing machines? - ANSWER-
water pressure
what is the maximum water temperature allowed when thawing food under running
water? - ANSWER-70 degrees Fahrenheit
a broken water main has caused the water in an operation to appear Brown. What
should the manager do? - ANSWER-contact the local regulatory Authority before use
Complete Solutions
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? - ANSWER-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 - ANSWER-who to contact about suspicious activity
which piece of jewelry can be worn on a food handler's hand or arm? - ANSWER-Plain
band ring
which probe should be used to check the temperature of a large stock pot of chili? -
ANSWER-immersion probe
which is a TCS food? - ANSWER-sprouts
what item must customers take each time they return to a self-service area for more
food? - ANSWER-a Clean Plate
what are the most important food safety features to look for When selecting flooring wall
and ceiling materials? - ANSWER-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? - ANSWER-60 minutes
what must be included on the label of TCS food that is prepped in-house? - ANSWER-
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? - ANSWER-135
degrees Fahrenheit for 15 seconds
what is an important measure to prevent foodborne illness? - ANSWER-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? - ANSWER-reheating the soup
parasites are commonly linked with what type of food? - ANSWER-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? - ANSWER-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? - ANSWER-before starting the task
what is sanitizing? - ANSWER-Reducing pathogens to safe levels
what is the correct temperature for receiving cold TCS Foods? - ANSWER-41 degrees
Fahrenheit or lower
what should food handlers do to prevent food allergens from being transferred to food? -
ANSWER-clean and sanitize utensils after use
what are the most common symptoms of foodborne illness? - ANSWER-Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice
what must a food handler do immediately after thawing it in the microwave oven? -
ANSWER-cook it
after which activity must food handlers wash their hands? - ANSWER-Clearing tables
how far must a bimetallic stemmed thermometer be inserted into a food to give an
accurate reading? - ANSWER-up to the dimple in the thermometer stem
besides information on chemical concentration and water temperature, what other
machine setting information should be posted on dish washing machines? - ANSWER-
water pressure
what is the maximum water temperature allowed when thawing food under running
water? - ANSWER-70 degrees Fahrenheit
a broken water main has caused the water in an operation to appear Brown. What
should the manager do? - ANSWER-contact the local regulatory Authority before use
