ILLINOIS FOOD SERVICE LICENSE
EXAM 2025 QUESTIONS AND ANSWERS
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
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
which piece of jewelry can be worn on a food handler's hand or arm? - ANS Plain band ring
which probe should be used to check the temperature of a large stock pot of chili? -
ANS immersion probe
which is a TCS food? - ANS sprouts
what item must customers take each time they return to a self-service area for more food? -
ANS a Clean Plate
what are the most important food safety features to look for When selecting flooring wall and
1
Page
ceiling materials? - ANS smooth and durable
@COPYRIGHT FYNDLAY 2025/2026
, 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
what must be included on the label of TCS food that is prepped in-house? - ANS Date that
the food should be thrown out
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
what is an important measure to prevent foodborne illness? - ANS controlling time and
temperature
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
corrective action? - ANS reheating the soup
parasites are commonly linked with what type of food? - ANS seafood
a food handler has finished trimming raw chicken on a cutting board and needs the board to
prep vegetables. What must be done to The Cutting Board? - ANS it must be washed rinsed
and sanitized
a food handler will be wearing single-use gloves to chop lettuce for an hour. When must the
food handlers hands be washed? - ANS before starting the task
2
what is sanitizing? - ANS Reducing pathogens to safe levels
Page
@COPYRIGHT FYNDLAY 2025/2026
EXAM 2025 QUESTIONS AND ANSWERS
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
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
which piece of jewelry can be worn on a food handler's hand or arm? - ANS Plain band ring
which probe should be used to check the temperature of a large stock pot of chili? -
ANS immersion probe
which is a TCS food? - ANS sprouts
what item must customers take each time they return to a self-service area for more food? -
ANS a Clean Plate
what are the most important food safety features to look for When selecting flooring wall and
1
Page
ceiling materials? - ANS smooth and durable
@COPYRIGHT FYNDLAY 2025/2026
, 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
what must be included on the label of TCS food that is prepped in-house? - ANS Date that
the food should be thrown out
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
what is an important measure to prevent foodborne illness? - ANS controlling time and
temperature
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
corrective action? - ANS reheating the soup
parasites are commonly linked with what type of food? - ANS seafood
a food handler has finished trimming raw chicken on a cutting board and needs the board to
prep vegetables. What must be done to The Cutting Board? - ANS it must be washed rinsed
and sanitized
a food handler will be wearing single-use gloves to chop lettuce for an hour. When must the
food handlers hands be washed? - ANS before starting the task
2
what is sanitizing? - ANS Reducing pathogens to safe levels
Page
@COPYRIGHT FYNDLAY 2025/2026
