WorksheetsIllinois Food Handlers Study Guide
Total questions: 40
Worksheet time: 20mins
What is the maximum required cold holding temperature for cut cantaloupe?
35 degrees
45 degrees
41 degrees
50 degrees
What temperature should vegetables be cooked at to hold them hot?
127 degrees
135 degrees
132 degrees
123 degrees
What is the correct time and temperature for hot holding food?
160 degrees for 15 seconds
150 degrees for 15 seconds
165 degrees for 15 seconds
155 degrees for 10 seconds
What must be done after equipment and utensils are cleaned and sanitized?
Dry with a wet cloth
put away wet
Dry with a paper towel
Air dry
What is the maximum time food can remain in the temperature danger zone?
8 hours
1 hour
4 hours
5 hours
What will the cleaning, sanitization, and storage of the food-contact surfaces of equipment and utensils help prevent?
A serving expired food
B food from tasting like other food
C serving undercooked food
D cross-contamination
How many days are shell stock ID tags required to be kept on site?
120
90
30
60
What does FIFO mean?
employee scheduling
cooking procedures
temperature monitoring
product rotation
Which of the following requires a food handler to wear gloves?
opening a cryovac package of ground meat
assembling ready to eat sandwich
handling raw fish (as fish is cooked it can be handled bare handed)
punching the time clock
What sanitation practice should a food handler follow after touching their cell phone?
A hand washing
B proper storage
C wearing gloves
D return to work promptly
How many inches does food need to be stored above the ground?
6
18
2
12
What must be done after the equipment and utensils are cleaned and sanitized?
A dry with a cloth
B put away wet
C dry with a paper towel
D air dry
What is the best way to reduce bare hand contact while preparing ready to eat food?
A paper towels
B single use gloves
C handwashing
D hand sanitizer
Along with meats, poultry, and seafood, what food may increase your risk of food borne illness if not cooked?
A raw eggs
B pizza sauce
C salami
D mushrooms
To what minimum temperature should food that is cooked, cooled, and reheated for hot holding be reheated?
155 degrees
135 degrees
145 degrees
165 degrees (as leftovers have been heated and cooled, you need to heat them to max temp)
What three characteristics must food contact surfaces have?
Safe, rubber, absorbent
Porous, food safe, easily cleanable
Smooth, non absorbent, easily cleanable
Nontoxic, safe, porous
Where is it acceptable for food handlers to wash their hands?
Food preparation sink
Mop bucket
Warewashing sink
Handwashing sink
Which of the following options lists all the different biological hazards?
Bacteria, viruses, parasites, and fungi
Bacteria
Bacteria and viruses
Bacteria and parasites
What symptoms needs to be reported to the person in charge?
Rash
Allergies
Jaundice
Headache
What is an example of a biological hazard?
Hair
Insulation
Chlorine
Norovirus (bio deals with the human body)
How can food handlers control the potential for cross-contamination while prepping raw animal foods and ready-to-eat foods?
Dipping hands and utensils
Use color coded cutting boards
Utilizing towels to wipe hands off
Placing food side by side
How should trash and recyclables be stored?
In a well ventilated space
In a manner that limits pest access
Bagged and stacked
In an area only accessible to employees
Why are vaping and eating in a food preparation area prohibited?
To avoid excessive handwashing
To ensure employees are staying on task
To prevent contamination
To ensure employee safety
Which item should be rejected upon delivery?
Fish with clear eyes
Green bananas
Dented can
Shell eggs at 41 degrees F
Which of the following items requires an internal cooking temperature of 165 degrees F.
Pork chops
Injected meats
Raw eggs
poultry
Which of the following people are in the greatest danger of becoming ill from raw or undercooked foods?
Oyster shuckers
The chef
Children
Food handlers
What is the maximum receiving temperature in degrees F for cold TCS food in general?
41 degrees F
32 degrees F
45 degrees F
38 degrees F
Which of these areas is prohibited for storing food?
dry storage
walk in refrigerator
dressing rooms
reach in cooler
What temperature should a bimetal stemmed or digital thermometer be calibrated to when using the ice water bath method?
0 degrees F
41 degrees F
45 degrees F
32 degrees F
What is the only allowed jewelry when preparing food?
A medical bracelet
B ring with no more than on small gem
C no jewelry is allowed when preparing food
D plain wedding band
What is the minimum amount of time required to complete the hand washing process?
25 sec
15 sec
30 seconds
20 seconds
Within how many hours must cooked TCS food be cooled from 135 degrees F to 70 degrees F?
4
2
1
6
Which of the following is a major food allergen that must be declared on the food label?
pineapple
sugar
garlic
milk
What is the appropriate approved method of thawing frozen food?
refrigerate at 41 degrees or below
completely submerge without running water
use a microwave then allow time to rest
running water 80 degrees F or above
Where is the correct location for employees to eat, drink, and smoke?
Kitchen
Bathroom
Designated area
Parking lot
What is the correct first step in handwashing?
rinse under cold running water
apply soap and lather for 10-15 seconds
rinse hands under clean warm running water
wipe off debris with a sanitary disposable towel
Which of the following is NOT an approved method of thawing TCS food?
Under refrigeration at 41 degrees or less
As part of the cooking process
Completely submerged under cold running water
In a sheet tray on the counter at room temperature
How many major food allergens are there?
20
9
12
16
What raw meat should always be placed on the bottom shelf in the walk in cooler?
Beef roasts
Ground beef
Shrimp
Poultry
What is a potential problem with strong raw ground beef above head lettuce?
A. Cross-contact
B. Temperature abuse
C. Cross-contamination
D. Clostridium perfringens
