Examination Practice Questions And

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

• What is the minimum internal cooking temperature for poultry?
• 145°F
• 155°F
• 165°F
• 175°F

Rationale: Poultry must reach 165°F to destroy harmful bacteria such

as Salmonella.

• Which of the following is a critical control point in a HACCP plan?

a) Employee schedule

b) Cooking temperature 1 / 4

c) Menu planning

d) Supplier contracts

Rationale: Critical control points are steps where hazards can be

prevented, eliminated, or reduced to safe levels; cooking temperature is a key point.

• How long can ready-to-eat foods be stored in the refrigerator before

they must be discarded?

• 3 days
• 5 days
• 7 days
• 10 days

Rationale: The FDA Food Code recommends 7 days for refrigerated

ready-to-eat foods.

• Which of the following is a chemical hazard in food?

a) Salmonella

b) Cleaning agents

c) Norovirus

d) Listeria

Rationale: Chemical hazards include toxic substances like cleaning

agents, pesticides, or additives.

5. Cross-contamination occurs when:

a) Food is cooked too long

b) Pathogens are transferred from one food to another 2 / 4

c) Food is frozen

d) Food is stored in sealed containers

Rationale: Cross-contamination happens when harmful

microorganisms are transferred from raw to ready-to-eat foods.

• What is the proper handwashing procedure?

a) Rinse hands only

b) Use warm water, soap, and scrub for 20 seconds

c) Wash hands with water under 10 seconds

d) Use sanitizer only

Rationale: Proper handwashing removes pathogens effectively; 20

seconds of scrubbing is recommended.

• What temperature range is considered the "danger zone" for bacterial

growth?

• 32°F–40°F
• 40°F–140°F
• 41°F–135°F
• 140°F–165°F

Rationale: Bacteria grow rapidly between 41°F and 135°F, which is

why this range is called the danger zone.

• Which type of food requires time and temperature control for safety

(TCS)?

a) Bread

b) Meat and dairy 3 / 4

c) Candy

d) Canned vegetables

Rationale: TCS foods are perishable and require temperature control

to prevent pathogen growth.

9. When storing raw meat in a refrigerator, it should be:

a) On the top shelf

b) Next to ready-to-eat foods

c) On the bottom shelf

d) On a counter

Rationale: Raw meat should be on the bottom to prevent juices from

contaminating other foods.

• Which microorganism is commonly associated with

undercooked ground beef?

a) Clostridium botulinum

b) Escherichia coli (E. coli)

c) Hepatitis A

d) Salmonella

Rationale: E. coli is often found in undercooked ground beef and can

cause severe illness.

• What is the primary purpose of a food safety management

system?

a) Reduce food costs

b) Prevent foodborne illness

• / 4