State Food Safety Complete Test
QUESTIONS & ANSWERS | A+
GRADED 100% VERIFIED
• Allergic Reaction -✓✓an immune response to a substance that would
otherwise be harmless
• Anaphylactic Shock -✓✓a severe allergic reaction in which blood
pressure drops and the lungs and throat swell
• Approved -✓✓authorized as safe by the regulatory authority
• Asymptomatic -✓✓diagnosed with an illness but not showing any
symptoms
• Backflow -✓✓when a sudden drop in pressure pulls contaminated
water backward through a water system
• Bare-Hand Contact -✓✓the act of touching food with an uncovered
hand, allowing skin to touch the food
• Blast Chiller -✓✓a device that can rapidly lower a food's temperature
• Bussing -✓✓to clear away items on the tables of an establishment
• Calibration -✓✓to adjust a thermometer to give accurate readings
, • Celiac Disease -✓✓an autoimmune disorder in which tiny amounts of
gluten can make someone very sick
• Clean In Place (CIP) Systems -✓✓to clean and sanitize equipment
surfaces without disassembly
• Cleaning -✓✓removing dirt, grime, and pathogens with soap and water
• Concentration -✓✓the amount of sanitizer in a sanitizing solution
• Consumer Advisory -✓✓a warning about the risk of foodborne illness
from animal products that are raw or undercooked; must include a
disclosure and a reminder
• Contaminated -✓✓an item that contains a physical, chemical, or
biological hazard
• Critical Control Point (CCP) -✓✓a step in a good process where a food
hazard can be prevented, eliminated, or reduced to an acceptable level
• Critical Limit -✓✓a measurable or observable limit that must be met to
control a hazard
• Cross-Contact -✓✓when a food allergen crosses into a non-allergenic
food
• Cross-Contamination -✓✓when a food hazard crosses from one object
or surface to contaminate another
QUESTIONS & ANSWERS | A+
GRADED 100% VERIFIED
• Allergic Reaction -✓✓an immune response to a substance that would
otherwise be harmless
• Anaphylactic Shock -✓✓a severe allergic reaction in which blood
pressure drops and the lungs and throat swell
• Approved -✓✓authorized as safe by the regulatory authority
• Asymptomatic -✓✓diagnosed with an illness but not showing any
symptoms
• Backflow -✓✓when a sudden drop in pressure pulls contaminated
water backward through a water system
• Bare-Hand Contact -✓✓the act of touching food with an uncovered
hand, allowing skin to touch the food
• Blast Chiller -✓✓a device that can rapidly lower a food's temperature
• Bussing -✓✓to clear away items on the tables of an establishment
• Calibration -✓✓to adjust a thermometer to give accurate readings
, • Celiac Disease -✓✓an autoimmune disorder in which tiny amounts of
gluten can make someone very sick
• Clean In Place (CIP) Systems -✓✓to clean and sanitize equipment
surfaces without disassembly
• Cleaning -✓✓removing dirt, grime, and pathogens with soap and water
• Concentration -✓✓the amount of sanitizer in a sanitizing solution
• Consumer Advisory -✓✓a warning about the risk of foodborne illness
from animal products that are raw or undercooked; must include a
disclosure and a reminder
• Contaminated -✓✓an item that contains a physical, chemical, or
biological hazard
• Critical Control Point (CCP) -✓✓a step in a good process where a food
hazard can be prevented, eliminated, or reduced to an acceptable level
• Critical Limit -✓✓a measurable or observable limit that must be met to
control a hazard
• Cross-Contact -✓✓when a food allergen crosses into a non-allergenic
food
• Cross-Contamination -✓✓when a food hazard crosses from one object
or surface to contaminate another
