CCIL PRACTICE EXAM 2026 FULLY SOLVED
QUESTIONS AND ANSWERS
◉ using shields on fluorescent lighbulbs where food is stored..
Answer: The risk of physical contaimination can be reduced by
◉ 41°F to 135°F (5°C to 57°C). Answer: What is the temperature
range of the temperature danger zone?
◉ Spore. Answer: What is a form some bacteria take to keep from
dying when they do not have enough food?
◉ State. Answer: Most regulations for food service operations are
written at what level?
◉ cross-contamination.. Answer: Using one set of cutting boards for
raw TCS food and another set of cutting boards for ready-to-eat food
reduces the risk of
◉ Single-use paper towel. Answer: What should be used to dry
hands after washing them?
,◉ 41°F (5°C) or lower. Answer: At what internal temperature should
raw meat, poultry, and seafood be stored?
◉ Food allergies. Answer: Peanuts and soy products are dangerous
for people with what condition?
◉ Insulated. Answer: What type of container should be used to
transport TCS food from the place of preparation to the place of
service?
◉ practice the skill.. Answer: To learn a new skill, learners must be
given the opportunity to
◉ plain-band ring.. Answer: What is the only jewelry that may be
worn on the hands or arms while handling food?
◉ Pest control operator. Answer: Who should apply pesticides inan
operation?
◉ Close the affected area and clean it.. Answer: A backup of raw
sewage has occurred in the kitchen. What should happen next?
, ◉ Minimum internal cooking temperature of food. Answer: When
using a bottom -to-top shelving order, what determines the best
placement of food in a cooler?
◉ cross-connection.. Answer: A hose connected to ta running faucet
that is left submerged in a bucket is an example of a(n)
◉ Reduce pathogens on skin. Answer: What is the intended use for a
hand antiseptic?
◉ sliced cantaloupe.. Answer: An example of TCS food is
◉ Wheezing. Answer: A customer having an allergic reaction may
show which symptom?
◉ pasteurized. Answer: Raw or undercooked dishes made for high-
risk populations must use eggs that have been
◉ color.. Answer: The effectiveness of chemilcal sanitizers is NOT
affected by its
◉ The foodhandler failed to wash hands and change gloves after
handling the raw meat.. Answer: After forming raw ground beef into
QUESTIONS AND ANSWERS
◉ using shields on fluorescent lighbulbs where food is stored..
Answer: The risk of physical contaimination can be reduced by
◉ 41°F to 135°F (5°C to 57°C). Answer: What is the temperature
range of the temperature danger zone?
◉ Spore. Answer: What is a form some bacteria take to keep from
dying when they do not have enough food?
◉ State. Answer: Most regulations for food service operations are
written at what level?
◉ cross-contamination.. Answer: Using one set of cutting boards for
raw TCS food and another set of cutting boards for ready-to-eat food
reduces the risk of
◉ Single-use paper towel. Answer: What should be used to dry
hands after washing them?
,◉ 41°F (5°C) or lower. Answer: At what internal temperature should
raw meat, poultry, and seafood be stored?
◉ Food allergies. Answer: Peanuts and soy products are dangerous
for people with what condition?
◉ Insulated. Answer: What type of container should be used to
transport TCS food from the place of preparation to the place of
service?
◉ practice the skill.. Answer: To learn a new skill, learners must be
given the opportunity to
◉ plain-band ring.. Answer: What is the only jewelry that may be
worn on the hands or arms while handling food?
◉ Pest control operator. Answer: Who should apply pesticides inan
operation?
◉ Close the affected area and clean it.. Answer: A backup of raw
sewage has occurred in the kitchen. What should happen next?
, ◉ Minimum internal cooking temperature of food. Answer: When
using a bottom -to-top shelving order, what determines the best
placement of food in a cooler?
◉ cross-connection.. Answer: A hose connected to ta running faucet
that is left submerged in a bucket is an example of a(n)
◉ Reduce pathogens on skin. Answer: What is the intended use for a
hand antiseptic?
◉ sliced cantaloupe.. Answer: An example of TCS food is
◉ Wheezing. Answer: A customer having an allergic reaction may
show which symptom?
◉ pasteurized. Answer: Raw or undercooked dishes made for high-
risk populations must use eggs that have been
◉ color.. Answer: The effectiveness of chemilcal sanitizers is NOT
affected by its
◉ The foodhandler failed to wash hands and change gloves after
handling the raw meat.. Answer: After forming raw ground beef into
