Exam (elaborations)
Illinois food service license Questions and Answers (2024 / 2025) (Verified Answers)
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Illinois food service license Questions and Answers (2024 / 2025) (Verified Answers)
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ILLINOIS FOOD SERVICE LICENSE EXAM1. 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?
ANS Fail to rinse the machine after wiping it down with detergent and
water
2. 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
ANS who to contact about suspicious activity
3. which piece of jewelry can be worn on a food handler's hand or arm?
1/6
,ANS Plain band ring
4. which probe should be used to check the temperature of a large stock
pot of chili?
ANS immersion probe
5. which is a TCS food?
ANS sprouts
6. what item must customers take each time they return to a self-service
area for more food?
ANS a Clean Plate
7. what are the most important food safety features to look for When
selecting flooring wall and ceiling materials?
ANS smooth and durable
8. 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?
ANS 60 minutes
2/6
, 9. what must be included on the label of TCS food that is prepped in-
house?-
ANS Date that the food should be thrown out
10.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?
ANS 135 degrees Fahrenheit for 15 seconds
11.what is an important measure to prevent foodborne illness?
ANS controlling time and temperature
12.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
3/6
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