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ILLINOIS FOOD SERVICE
LICENSE BRAND NEW ACTUAL
EXAM WITH ANSWERS.
1. What is the required for measuring the sanitizer rinse
temperature in a high-temperature dishwashing machine? -
correct answer -maximum registering thermometer
2. A food handler thought several frozen turkeys on a prep table.
What is the danger that this poses to the food? - correct
answer -time and temperature abuse
3. Frozen shrimp is rejected during receiving for having ice
crystals on the food in packaging. What is the problem that
caused this? - correct answer -time and temperature abuse
4. The deli serves cold sandwiches in a self-serve display. Which
step in the flow of food would it be a critical control point? -
correct answer -storage
, Page | 2
5. A server cleans a dining room table with a wiping cloth and
then puts the cloth in the apron pocket. What is the risk that
could cause a foodborne illness? - correct answer -for cleaning
and sanitizing
6. How should flatware and utensils that have been cleaned and
sanitized be stored? - correct answer -with handles facing up
7. The temperature of a roast is checked to see if it has met the
critical limit of 145 degrees for 4 minutes. This is an example of
which haccp principle? - correct answer -monitoring
8. What should food handlers do after prepping food and before
using the restroom? - correct answer -take off their aprons
9. What the food items that need time and temperature control to
keep it safe - correct answer -chop lettuce, sliced watermelon,
cooked carrots, and cheese
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10. A food handler can cool a stock pot of clam chowder by
placing it into a blank - correct answer -a sink of ice water
11. A guest called a restaurant and told the manager about
getting sick after eating there. The guests complained of
vomiting and diarrhea a few hours after eating the raw oysters.
What pathogen probably caused the illness? - correct answer -
norovirus
12. What is the only completely reliable method for preventing
backflow? - correct answer -air gap
13. Why are preschool-age children at higher risk of foodborne
illness? - correct answer -they have not built up a strong
immune systems
14. What is the most important way to prevent a foodborne
illness from bacteria? - correct answer -control time and
temperature
ILLINOIS FOOD SERVICE
LICENSE BRAND NEW ACTUAL
EXAM WITH ANSWERS.
1. What is the required for measuring the sanitizer rinse
temperature in a high-temperature dishwashing machine? -
correct answer -maximum registering thermometer
2. A food handler thought several frozen turkeys on a prep table.
What is the danger that this poses to the food? - correct
answer -time and temperature abuse
3. Frozen shrimp is rejected during receiving for having ice
crystals on the food in packaging. What is the problem that
caused this? - correct answer -time and temperature abuse
4. The deli serves cold sandwiches in a self-serve display. Which
step in the flow of food would it be a critical control point? -
correct answer -storage
, Page | 2
5. A server cleans a dining room table with a wiping cloth and
then puts the cloth in the apron pocket. What is the risk that
could cause a foodborne illness? - correct answer -for cleaning
and sanitizing
6. How should flatware and utensils that have been cleaned and
sanitized be stored? - correct answer -with handles facing up
7. The temperature of a roast is checked to see if it has met the
critical limit of 145 degrees for 4 minutes. This is an example of
which haccp principle? - correct answer -monitoring
8. What should food handlers do after prepping food and before
using the restroom? - correct answer -take off their aprons
9. What the food items that need time and temperature control to
keep it safe - correct answer -chop lettuce, sliced watermelon,
cooked carrots, and cheese
, Page | 3
10. A food handler can cool a stock pot of clam chowder by
placing it into a blank - correct answer -a sink of ice water
11. A guest called a restaurant and told the manager about
getting sick after eating there. The guests complained of
vomiting and diarrhea a few hours after eating the raw oysters.
What pathogen probably caused the illness? - correct answer -
norovirus
12. What is the only completely reliable method for preventing
backflow? - correct answer -air gap
13. Why are preschool-age children at higher risk of foodborne
illness? - correct answer -they have not built up a strong
immune systems
14. What is the most important way to prevent a foodborne
illness from bacteria? - correct answer -control time and
temperature
