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Illinois Food Service License Certificate Test Exam with Complete Solutions
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Illinois Food Service License Certificate Test Exam with Complete Solutions
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Illinois Food Service License Certificate Test Exam withComplete Solutions
what is sanitizing? -Answer Reducing pathogens to safe levels
what is the correct temperature for receiving cold TCS Foods? -Answer 41 degrees
Fahrenheit or lower
what should food handlers do to prevent food allergens from being transferred to food? -
Answer clean and sanitize utensils after use
what are the most common symptoms of foodborne illness? -Answer Diarrhea, vomiting,
fever, nausea, abdominal cramps, and jaundice
what must a food handler do immediately after thawing it in the microwave oven? -
Answer
cook it
after which activity must food handlers wash their hands? -Answer Clearing tables
how far must a bimetallic stemmed thermometer be inserted into a food to give an accurate
reading? -Answer up to the dimple in the thermometer stem
,besides information on chemical concentration and water temperature, what other machine
setting information should be posted on dish washing machines? -Answer water pressure
what is the maximum water temperature allowed when thawing food under running water? -
Answer 70 degrees Fahrenheit
a broken water main has caused the water in an operation to appear Brown. What should the
manager do? -Answer contact the local regulatory Authority before use
an operation has a buildup of grease and condensation on the walls and ceiling. What is the
most likely problem? -Answer the ventilation system is not working correctly
what is the best method of checking the temperature of a delivery of fresh fish? -Answer
inserting a thermometer probe into the thickest part of the fish
a food handler drops the end of a hose into a mop bucket and turns the water on to fill it.
What
has the food handler done wrong? -Answer created a cross connection
when storing food using the FIFO method, where should the food with the earliest use by
date
, be stored? -Answer in front of the food with later use by dates
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? -Answer 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 -Answer who to contact about suspicious activity
which piece of jewelry can be worn on a food handler's hand or arm? -Answer Plain band
ring
which probe should be used to check the temperature of a large stock pot of chili? -
Answer
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