Examination Practice Questions And

Illinois Food Handler Certification Examination Practice Questions And Correct Answers (Verified Answers) Plus Rationales 2026 Q&A | Instant Download Pdf

• What is the minimum internal temperature for cooking poultry to

ensure safety?

• 135°F
• 145°F
• 155°F
• 165°F

Rationale: Poultry must be cooked to an internal temperature of

165°F to kill harmful bacteria like Salmonella.

• How long can perishable food safely remain in the “Danger Zone”

(40°F–140°F)? 1 / 4

• 1 hour
• 2 hours
• 4 hours
• 6 hours

Rationale: Food should not be in the danger zone for more than 2

hours to prevent rapid bacterial growth.

• Which practice prevents cross-contamination?

a) Using separate cutting boards for raw meat and vegetables

b) Rinsing raw meat before cooking

c) Storing raw meat above ready-to-eat food

d) Using the same knife for raw meat and cooked meat

Rationale: Separate cutting boards reduce the risk of transferring

harmful bacteria from raw to ready-to-eat foods.

• What is the safe thawing method for frozen food?

a) On the counter at room temperature

b) In the refrigerator

c) In direct sunlight

d) Under warm water

Rationale: Thawing in the refrigerator keeps food at a safe

temperature below 40°F.

• Which symptom indicates a food handler should be excluded from

work?

a) Headache 2 / 4

b) Vomiting

c) Fatigue

d) Sneezing

Rationale: Vomiting can indicate a foodborne illness, and the person

should be excluded to prevent contamination.

• What is the correct temperature for storing cold food?
• 50°F
• 40°F or below
• 45°F
• 55°F

Rationale: Cold food must be stored at 40°F or below to prevent

bacterial growth.

• Which is a common food allergen?

a) Rice

b) Corn

c) Peanuts

d) Spinach

Rationale: Peanuts are one of the top eight allergens recognized by

the FDA.

• When should food handlers wash their hands?

a) After touching their hair only

b) Before putting on gloves only

c) After using the restroom and before handling food 3 / 4

d) Only after handling raw meat

Rationale: Handwashing is essential after restroom use and before

handling food to prevent contamination.

• What is the minimum internal temperature for ground beef?
• 140°F
• 145°F
• 155°F
• 165°F

Rationale: Ground beef must reach 155°F to eliminate harmful

bacteria such as E. coli.

• Which food is most at risk for bacterial growth?

a) Dry cereal

b) Bread

c) Cooked rice

d) Hard candy

Rationale: Cooked rice can support the growth of Bacillus cereus if

left at room temperature.

• What is the best method for cooling hot food safely?

a) Leaving it on the counter overnight

b) Dividing it into small containers and placing it in the refrigerator

c) Pouring cold water over it

d) Storing in a single large container

• / 4