ILLINOIS ROOFING CONTRACTOR LICENSE
ACTUAL EXAM PAPER 2026 QUESTIONS WITH
SOLUTIONS GRADED A+
▶ What strategy can prevent cross-contamination? Answer: Buy food that
does not require prepping
▶ What should a food handler do to make gloves easier to put on? Answer:
select the correct size gloves
▶ Which food process does not require a variance from a regulatory
authority? Answer: buying bean sprouts from a reputable supplier
▶ What should a server do after clearing a table? Answer: wash hands
▶ Why should food temperatures be taken in two different locations?
Answer: temperature may vary in the food
▶ The temperature of duck breast is checked during cooking. According to
the operation's policy, the duck breast must be cooked for 16 minutes to
allow the internal temperature to reach 165°F. What HACCP principle is
addressed by cooking the duck breast to 165°F? Answer: Critical limit
▶ What is the first step in developing a HACCP plan? Answer: Conduct a
hazard analysis
▶ Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? Answer: 24 hours
▶ What practice can help prevent allergic reactions? Answer: Identifying
ingredients for customers
▶ What information must be included on the label of food packaged on-site
for retail sale? Answer: list of ingredients
▶ When can glass thermometers be used? Answer: When enclosed in a
shatterproof casing
,▶ Which item should be rejected? Answer: Bags of organic cookies in torn
packaging
▶ What should be done with a package of flour that is received with signs
of dampness on the bag? Answer: reject the flour and return it to the
supplier
▶ What information must be posted on a dishwasher? Answer: correct
settings
▶ A tuna salad is removed from the cooler at 9:00 a.m. and put out for a
buffet at 11:00 a.m. By what time must the tuna salad be served or thrown
out? Answer: 3:00 p.m.
▶ What scenario can lead to pest infestation? Answer: Storing recyclables
in paper bags
▶ What rule for serving bread should food handlers practice? Answer: do
not re-serve uneaten bread
▶ Which process requires a variance from the regulatory authority?
Answer: sprouting seed or beans
▶ Parasites are commonly associated with what food? Answer: wild game
▶ what is the first step of cleaning and sanitizing stationary equipment?
Answer: unplug the unit
▶ what causes preschool-age children to be at risk for foodborne illness?
Answer: their immunes systems are not strong
▶ Nursing home cafeteria staff are creating new menu items for a breakfast
for residents and their family members. What item is not safe to serve?
Answer: soft boiled eggs
▶ what temperatures do infrared thermometers measure? Answer: surface
, ▶ what temperature must a high-temperature dishwasher's final sanitizing
rinse be? Answer: at least 180ºF
▶ A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? Answer: go home
▶ What is a cross-connection? Answer: Physical link between safe water
and dirty water
▶ A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish?
Answer: April 8
▶ What information must be included on the label of a container of ready-
to-eat TCS food prepped on-site for retail sale? Answer: potential allergens
▶ What rule for serving condiments should be practiced? Answer: serve
condiments in original containers
▶ what temperature must cooked vegetables reach to be safely hot-held
for service? Answer: 135ºF
▶ Where should a food handler wash his or her hands after prepping food?
Answer: designated sink for handwashing
▶ A food handler has cooled a container of chili to 70ºF in 1 hour. How
much time is left to cool the chili to 41ºF? Answer: 5 hours
▶ What condition promotes the growth of bacteria? Answer: Food held
between 70ºF and 125ºF
▶ How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? Answer: 6 hours
▶ What should a server do when taking a food order from customers who
have concerns about food allergies? Answer: describe each item to
customers who ask, including any "secret" ingredients
ACTUAL EXAM PAPER 2026 QUESTIONS WITH
SOLUTIONS GRADED A+
▶ What strategy can prevent cross-contamination? Answer: Buy food that
does not require prepping
▶ What should a food handler do to make gloves easier to put on? Answer:
select the correct size gloves
▶ Which food process does not require a variance from a regulatory
authority? Answer: buying bean sprouts from a reputable supplier
▶ What should a server do after clearing a table? Answer: wash hands
▶ Why should food temperatures be taken in two different locations?
Answer: temperature may vary in the food
▶ The temperature of duck breast is checked during cooking. According to
the operation's policy, the duck breast must be cooked for 16 minutes to
allow the internal temperature to reach 165°F. What HACCP principle is
addressed by cooking the duck breast to 165°F? Answer: Critical limit
▶ What is the first step in developing a HACCP plan? Answer: Conduct a
hazard analysis
▶ Ready-to-eat TCS food prepped in-house must be date marked if it is
held for more than how many hours? Answer: 24 hours
▶ What practice can help prevent allergic reactions? Answer: Identifying
ingredients for customers
▶ What information must be included on the label of food packaged on-site
for retail sale? Answer: list of ingredients
▶ When can glass thermometers be used? Answer: When enclosed in a
shatterproof casing
,▶ Which item should be rejected? Answer: Bags of organic cookies in torn
packaging
▶ What should be done with a package of flour that is received with signs
of dampness on the bag? Answer: reject the flour and return it to the
supplier
▶ What information must be posted on a dishwasher? Answer: correct
settings
▶ A tuna salad is removed from the cooler at 9:00 a.m. and put out for a
buffet at 11:00 a.m. By what time must the tuna salad be served or thrown
out? Answer: 3:00 p.m.
▶ What scenario can lead to pest infestation? Answer: Storing recyclables
in paper bags
▶ What rule for serving bread should food handlers practice? Answer: do
not re-serve uneaten bread
▶ Which process requires a variance from the regulatory authority?
Answer: sprouting seed or beans
▶ Parasites are commonly associated with what food? Answer: wild game
▶ what is the first step of cleaning and sanitizing stationary equipment?
Answer: unplug the unit
▶ what causes preschool-age children to be at risk for foodborne illness?
Answer: their immunes systems are not strong
▶ Nursing home cafeteria staff are creating new menu items for a breakfast
for residents and their family members. What item is not safe to serve?
Answer: soft boiled eggs
▶ what temperatures do infrared thermometers measure? Answer: surface
, ▶ what temperature must a high-temperature dishwasher's final sanitizing
rinse be? Answer: at least 180ºF
▶ A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? Answer: go home
▶ What is a cross-connection? Answer: Physical link between safe water
and dirty water
▶ A food handler is prepping a seafood dish on april 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish?
Answer: April 8
▶ What information must be included on the label of a container of ready-
to-eat TCS food prepped on-site for retail sale? Answer: potential allergens
▶ What rule for serving condiments should be practiced? Answer: serve
condiments in original containers
▶ what temperature must cooked vegetables reach to be safely hot-held
for service? Answer: 135ºF
▶ Where should a food handler wash his or her hands after prepping food?
Answer: designated sink for handwashing
▶ A food handler has cooled a container of chili to 70ºF in 1 hour. How
much time is left to cool the chili to 41ºF? Answer: 5 hours
▶ What condition promotes the growth of bacteria? Answer: Food held
between 70ºF and 125ºF
▶ How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? Answer: 6 hours
▶ What should a server do when taking a food order from customers who
have concerns about food allergies? Answer: describe each item to
customers who ask, including any "secret" ingredients
