STATE FOOD SAFETY FOOD MANAGER
CERTIFICATION EXAM QUESTIONS
AND ANSWERS 100% PASS 2026/2027
Air Gap - ANS the space between the faucet and the flood rim of a plumbing fixture, which
can prevent contamination due to backflow
Allergic Reaction - ANS an immune response to a substance that would otherwise be
harmless
Anaphylactic Shock - ANS a severe allergic reaction in which blood pressure drops and the
lungs and throat swell
Approved - ANS authorized as safe by the regulatory authority
Asymptomatic - ANS diagnosed with an illness but not showing any symptoms
Backflow - ANS when a sudden drop in pressure pulls contaminated water backward through
a water system
Bare-Hand Contact - ANS the act of touching food with an uncovered hand, allowing skin to
touch the food
@2026 ALLRIGHTS RESERVED 1
, Blast Chiller - ANS a device that can rapidly lower a food's temperature
Bussing - ANS to clear away items on the tables of an establishment
Calibration - ANS to adjust a thermometer to give accurate readings
Celiac Disease - ANS an autoimmune disorder in which tiny amounts of gluten can make
someone very sick
Clean In Place (CIP) Systems - ANS to clean and sanitize equipment surfaces without
disassembly
Cleaning - ANS removing dirt, grime, and pathogens with soap and water
Concentration - ANS the amount of sanitizer in a sanitizing solution
Consumer Advisory - ANS a warning about the risk of foodborne illness from animal products
that are raw or undercooked; must include a disclosure and a reminder
Contaminated - ANS an item that contains a physical, chemical, or biological hazard
Critical Control Point (CCP) - ANS a step in a good process where a food hazard can be
prevented, eliminated, or reduced to an acceptable level
Critical Limit - ANS a measurable or observable limit that must be met to control a hazard
@2026 ALLRIGHTS RESERVED 2
CERTIFICATION EXAM QUESTIONS
AND ANSWERS 100% PASS 2026/2027
Air Gap - ANS the space between the faucet and the flood rim of a plumbing fixture, which
can prevent contamination due to backflow
Allergic Reaction - ANS an immune response to a substance that would otherwise be
harmless
Anaphylactic Shock - ANS a severe allergic reaction in which blood pressure drops and the
lungs and throat swell
Approved - ANS authorized as safe by the regulatory authority
Asymptomatic - ANS diagnosed with an illness but not showing any symptoms
Backflow - ANS when a sudden drop in pressure pulls contaminated water backward through
a water system
Bare-Hand Contact - ANS the act of touching food with an uncovered hand, allowing skin to
touch the food
@2026 ALLRIGHTS RESERVED 1
, Blast Chiller - ANS a device that can rapidly lower a food's temperature
Bussing - ANS to clear away items on the tables of an establishment
Calibration - ANS to adjust a thermometer to give accurate readings
Celiac Disease - ANS an autoimmune disorder in which tiny amounts of gluten can make
someone very sick
Clean In Place (CIP) Systems - ANS to clean and sanitize equipment surfaces without
disassembly
Cleaning - ANS removing dirt, grime, and pathogens with soap and water
Concentration - ANS the amount of sanitizer in a sanitizing solution
Consumer Advisory - ANS a warning about the risk of foodborne illness from animal products
that are raw or undercooked; must include a disclosure and a reminder
Contaminated - ANS an item that contains a physical, chemical, or biological hazard
Critical Control Point (CCP) - ANS a step in a good process where a food hazard can be
prevented, eliminated, or reduced to an acceptable level
Critical Limit - ANS a measurable or observable limit that must be met to control a hazard
@2026 ALLRIGHTS RESERVED 2
