CCIL EXAM PAPER 2026 QUESTIONS WITH
100% CORRECT SOLUTIONS
◉ Foodborne illness. Answer: Several people became ill with
Bacillus cereus gastroenteritis after eating teime-temperature abuse
rice. This result is an example of what?
◉ Their immune systems are not yet fully developed.. Answer: Why
are young children at a higher risk for foodborne illness?
◉ Deny pests food, water, and a nesting or hiding place.. Answer:
What is the second basic rule of an integrated pest management
program?
◉ touching the walls.. Answer: Food stored in a dry-storage area
should NOT be
◉ 90 days after the container has been emptied or that last shellfish
was served from the container. Answer: How long must shellstock
tags be kept on file?
◉ 24 hours.. Answer: You should label all ready-to-eat TCS food that
is prepped in-house and held longer than
,◉ Reducing the number of pathogens on a surface to safe levels.
Answer: What is the definition of sanitizing?
◉ Labels on food. Answer: When transporting food off-site, how
should information such as use-by date and time be communicated
to the off-site staff?
◉ Deny pests access to the facility.. Answer: What is the first basic
rule of an IPM program?
◉ chemical.. Answer: The three potential hazards to food are
biological, physical, and
◉ become ill themselves.. Answer: People who are "carriers" are
able to carry pathogens in their systems and infect others, yet they
never
◉ Air gap. Answer: What is the only certain way to prevent
backflow?
◉ When hired, and then periodicially after that. Answer: When
should employees receive food safety training?
, ◉ individuals or small groups. Answer: On-the-job training works
best for
◉ 165°F (74°C). Answer: Chili that is being rehated for hot-holding
must reach what temperature for 15 seconds within 2 hours?
◉ bandage the wound and wear a single-use glove.. Answer: To work
with food, a foodhandler with a hand wound must
◉ Modeling proper behavior at all times. Answer: How can
managers play a key role in promoting good personal hygiene?
◉ Show if food has been time-temperature abused during shipment.
Answer: What do time-temperature indicators do?
◉ At room temperature. Answer: What is one way that food should
NEVER be thawed?
◉ 165°F (74°C). Answer: What is the minimum internal cooking
temperature for poultry?
◉ Conduct a hazard analysis.. Answer: What is the first step in
developing a HACCP plan?
100% CORRECT SOLUTIONS
◉ Foodborne illness. Answer: Several people became ill with
Bacillus cereus gastroenteritis after eating teime-temperature abuse
rice. This result is an example of what?
◉ Their immune systems are not yet fully developed.. Answer: Why
are young children at a higher risk for foodborne illness?
◉ Deny pests food, water, and a nesting or hiding place.. Answer:
What is the second basic rule of an integrated pest management
program?
◉ touching the walls.. Answer: Food stored in a dry-storage area
should NOT be
◉ 90 days after the container has been emptied or that last shellfish
was served from the container. Answer: How long must shellstock
tags be kept on file?
◉ 24 hours.. Answer: You should label all ready-to-eat TCS food that
is prepped in-house and held longer than
,◉ Reducing the number of pathogens on a surface to safe levels.
Answer: What is the definition of sanitizing?
◉ Labels on food. Answer: When transporting food off-site, how
should information such as use-by date and time be communicated
to the off-site staff?
◉ Deny pests access to the facility.. Answer: What is the first basic
rule of an IPM program?
◉ chemical.. Answer: The three potential hazards to food are
biological, physical, and
◉ become ill themselves.. Answer: People who are "carriers" are
able to carry pathogens in their systems and infect others, yet they
never
◉ Air gap. Answer: What is the only certain way to prevent
backflow?
◉ When hired, and then periodicially after that. Answer: When
should employees receive food safety training?
, ◉ individuals or small groups. Answer: On-the-job training works
best for
◉ 165°F (74°C). Answer: Chili that is being rehated for hot-holding
must reach what temperature for 15 seconds within 2 hours?
◉ bandage the wound and wear a single-use glove.. Answer: To work
with food, a foodhandler with a hand wound must
◉ Modeling proper behavior at all times. Answer: How can
managers play a key role in promoting good personal hygiene?
◉ Show if food has been time-temperature abused during shipment.
Answer: What do time-temperature indicators do?
◉ At room temperature. Answer: What is one way that food should
NEVER be thawed?
◉ 165°F (74°C). Answer: What is the minimum internal cooking
temperature for poultry?
◉ Conduct a hazard analysis.. Answer: What is the first step in
developing a HACCP plan?
