Illinois food handler training: the rules and a free practice test
Illinois requires food handler training for food employees, depending on the type of establishment they work in. Employees are generally trained within 30 days of hire and may have to renew every three years, through an ANSI-accredited program or an internal program approved by the Illinois Department of Public Health (IDPH).
Who needs it
Food employees, depending on the type of food establishment.
“In Illinois, food handler training is required for food employees or handlers based on the type of food establishment they work in.”
Deadline and renewal
Generally within 30 days of hire; renewal may be required every three years.
“Generally, employees should receive training within 30 days of hire and may be required to renew their training every three years.”
Which courses count
ANSI-accredited programs, or an employer's internal program approved by IDPH (currently only for non-restaurants).
“Food handler training programs are required to be ANSI accredited or an internal training program approved by IDPH.”
“Currently, IDPH only approves internal training programs for non-restaurants.”
Quotes from Illinois Department of Public Health — Food Handler Training, checked Sep 27, 2026. Rules change and cities or counties can add their own — confirm with your local health department. This is a free practice site: it does not issue cards or certificates.
Illinois food handler practice test
Practice questions from the FDA Food Code 2022, the model code most state and local food safety rules are based on. Pick an answer to see the rule behind it.
1. An employee diagnosed with non-typhoidal Salmonella has been asymptomatic for 30 days. What is the appropriate status adjustment for an employee working in a standard establishment?
Answer: Restrict the employee. The code specifies that employees with non-typhoidal Salmonella who have been asymptomatic for 30 days should be restricted.
FDA Food Code 2022, § 2-201.13: “RESTRICT the FOOD EMPLOYEE, who is ASYMPTOMATIC for at least 30 days until conditions for reinstatement as specified under Subparagraphs (G)(1) or (2)”
2. Which of the following imperfections must be absent from multiuse food-contact surfaces?
Answer: Open seams and cracks. Surfaces must be free of defects like cracks and open seams to ensure they can be properly cleaned and inspected.
FDA Food Code 2022, § 4-202.11: “Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;”
3. How should an ice scoop be stored between uses if it is used only with foods that are not time/temperature control for safety?
Answer: In a clean, protected location. Ice scoops used with non-TCS foods can be stored in a clean, protected location rather than requiring specific water temperatures.
FDA Food Code 2022, § 3-304.12: “In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food;”
4. When is the requirement for specific air-drying locations for wiping cloths not applicable?
Answer: When the wiping cloths are stored after laundering in a sanitizing solution. The rule regarding air-drying locations is waived if the cloths are stored in a sanitizing solution instead.
FDA Food Code 2022, § 4-901.12: “This section does not apply if wiping cloths are stored after laundering in a SANITIZING solution as specified under § 4-501.114.”
5. How must poisonous or toxic materials be used in a food establishment?
Answer: According to the manufacturer's use directions included in labeling. Materials must be used according to the law, the code, and the manufacturer's use directions found on the label.
FDA Food Code 2022, § 7-202.12: “Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling”
6. What is the required microbial reduction standard for juice treated under a HACCP plan?
Answer: A 5-log reduction. The code specifies that juice treated under a HACCP plan must achieve a 5-log reduction of pathogens.
FDA Food Code 2022, § 3-404.11: “Treated under a HACCP PLAN as specified in §8-201.14 to attain a 5log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance;”
7. What is the required accuracy tolerance for an ambient air temperature measuring device that is scaled only in Fahrenheit?
Answer: ±3°F. The code specifies that Fahrenheit-only devices must be accurate within a range of plus or minus 3 degrees Fahrenheit.
FDA Food Code 2022, § 4-203.12: “Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3oF in the intended range of use.”
8. When preparing the wash compartment of a sink for warewashing, which factor primarily determines the specific cleaning agent to use?
Answer: The manufacturer's label instructions for the cleaning agent. The code specifies that the choice of cleaning agent must follow the instructions provided on the manufacturer's label.
FDA Food Code 2022, § 4-501.17: “shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.”
9. When cleaning a multiuse food-contact surface that requires disassembly, which type of tool is permitted for the task?
Answer: Handheld tools commonly available to maintenance personnel, such as screwdrivers or pliers. The code specifies that handheld tools like screwdrivers and pliers are acceptable for easy disassembly to ensure accessibility for cleaning.
FDA Food Code 2022, § 4-202.11: “By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.”
10. How long may the ambient air temperature in a hot holding vending machine be below 57°C (135°F) immediately after being filled?
Answer: No more than 120 minutes. Hot holding machines are allowed up to two hours for the temperature to stabilize after being restocked.
FDA Food Code 2022, § 4-204.19: “In a hot holding vending machine, the ambient air temperature may not be less than 57 oC (135 oF) for more than 120 minutes immediately after the machine is filled, serviced, or restocked.”
11. How should poisonous or toxic materials be separated from food and supplies to prevent contamination?
Answer: By spacing or partitioning. Physical separation through spacing or partitions ensures that chemicals do not come into direct contact with food or clean items.
FDA Food Code 2022, § 7-201.11: “Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning;”
12. What is the minimum height requirement for storing cleaned equipment and utensils above the floor?
Answer: At least 15 cm (6 inches). The code mandates that these items be stored at least 15 cm (6 inches) off the floor to prevent contamination.
FDA Food Code 2022, § 4-903.11: “Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.”
13. When sanitizing utensils using hot water in a mechanical dishwasher, what surface temperature must be achieved?
Answer: 71°C (160°F). The code specifies that mechanical hot water sanitizing requires the utensil surface to reach 71°C (160°F).
FDA Food Code 2022, § 4-703.11: “achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator”
14. What is the required method for verifying that foods received during non-operating hours are safe?
Answer: Ensuring they are from approved sources, at required temperatures, protected from contamination, and accurately presented. Workers must actively verify source approval, temperature, protection, and presentation even when deliveries happen outside normal hours.
FDA Food Code 2022, § 2-103.11: “EMPLOYEES are verifying that FOODS delivered to the FOOD ESTABLISHMENT during non-operating hours are from APPROVED sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unADULTERATED, and accurately presented;”
15. Before placing food on a cutting board, what condition must the surface meet?
Answer: It must be cleaned and sanitized. The code requires that equipment and utensil surfaces contacting food must be both cleaned and sanitized.
FDA Food Code 2022, § 3-304.11: “FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code;”
16. A food employee has a boil on their wrist that is currently draining pus. What is the required method to protect this lesion while working?
Answer: Cover it with an impermeable cover such as a finger cot and wear a single-use glove over it. The code specifically requires an impermeable cover plus a single-use glove for lesions on hands or wrists, whereas other body parts have different covering requirements.
FDA Food Code 2022, § 2-201.11: “On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLEUSE glove is worn over the impermeable cover”
17. What is the correct procedure for sanitizing cleaned multiuse equipment and utensils before reuse?
Answer: Monitoring solution temperature and exposure time for hot water, or chemical concentration, pH, temperature, and exposure time for chemicals. Effective sanitizing requires monitoring specific parameters like temperature, time, concentration, and pH depending on the method used.
FDA Food Code 2022, § 2-103.11: “EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING;”
18. Under what specific condition may a food establishment serve wild mushrooms without needing a specific approval for the establishment itself?
Answer: When the mushrooms are cultivated wild species grown, harvested, and processed in a regulated operation. The rule exempts cultivated wild mushrooms from the approval requirement if the growing and processing operation is regulated by the relevant food agency.
FDA Food Code 2022, § 3-201.16: “This section does not apply to: (1) Cultivated wild mushroom species that are grown, harvested, and processed in an operation that is regulated by the FOOD regulatory agency that has jurisdiction over the operation;”
19. When using a non-continuous cooking process for raw animal foods, what is the maximum duration allowed for the initial heating process?
Answer: Sixty minutes. The regulation limits the initial heating phase to a maximum of sixty minutes.
FDA Food Code 2022, § 3-401.14: “Subject to an initial heating process that is no longer than sixty minutes in duration;”
20. A food employee has a diagnosed infection from Shigella spp. and is currently asymptomatic. The establishment does not serve a highly susceptible population. What is the required action?
Answer: Restrict the employee. For asymptomatic Shigella infections in non-highly susceptible settings, the employee is restricted rather than excluded.
FDA Food Code 2022, § 2-201.12: “Restrict the food employee who works in a food establishment not serving a highly susceptible population.”