Test Your Knowledge

This Test Your Knowledge quiz will help you to prepare for the Food Safety Manager certification exam required by the Illinois Department of Public Health. Thank you for visiting our website.

John Gescheidle
Foodservice Safe LLC
Your Partners in Food Safety Training

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1) Which food item has been associated with Salmonella Typhi?

2) What symptom requires a food handler to be excluded from the operation?

3) What practice is useful for preventing Norovirus from causing foodborne illness?

4) Parasites are commonly associated with what food?

5) What symptom can indicate a customer is having an allergic reaction?

6) When should a food handler with a sore throat and fever be excluded from the operation?

7) A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

8) What should a food handler do to make gloves easier to put on?

9) What is the purpose of hand antiseptic?

10) What should food handlers do after leaving and returning to the prep area?

11) What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

12) What causes preschool-age children to be at risk for food-borne illness?

13) What temperatures do infrared thermometers measure?

14) Why should food temperatures be taken in 2 different locations?

15) What information must be included on the label of food packaged on-site for retail sale?

16) Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

17) A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

18) What is the minimum internal cooking temperature for a veal chop?

19) How many hours can cold food be held without refrigeration before it must be sold, served or thrown out?

20) Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

21) Which of these food processes does not require a variance from a regulatory authority?

22) What temperature should the water be for manual dishwashing?

23) What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

24) Which responsibility is included in the Food and Drug Administration’s role?

25) A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

26) Which process requires a variance from the regulatory authority?

27) What should a food handler do with food after it is thawed in the microwave?

28) What temperature must stuffed lobster be cooked to?

29) What temperature must cooked vegetables reach to be safely hot-held for service?

30) What should a server do when taking a food order from customers who have concerns about food allergies?