State Food Safety Manager Certification
Exam: 100% Verified Questions and
Correct Answers – 2025 Edition
Air Gap ------------CORRECT ANSWERS--------the space between the faucet
and the flood rim of a plumbing fixture, which can prevent contamination due to
backflow
Allergic Reaction ------------CORRECT ANSWERS--------an immune
response to a substance that would otherwise be harmless
Anaphylactic Shock ------------CORRECT ANSWERS--------a severe allergic
reaction in which blood pressure drops and the lungs and throat swell
Approved ------------CORRECT ANSWERS--------authorized as safe by the
regulatory authority
Asymptomatic ------------CORRECT ANSWERS--------diagnosed with an
illness but not showing any symptoms
Backflow ------------CORRECT ANSWERS--------when a sudden drop in
pressure pulls contaminated water backward through a water system
Bare-Hand Contact ------------CORRECT ANSWERS--------the act of
touching food with an uncovered hand, allowing skin to touch the food
Blast Chiller ------------CORRECT ANSWERS--------a device that can rapidly
lower a food's temperature
, Bussing ------------CORRECT ANSWERS--------to clear away items on the
tables of an establishment
Calibration ------------CORRECT ANSWERS--------to adjust a thermometer to
give accurate readings
Celiac Disease ------------CORRECT ANSWERS--------an autoimmune
disorder in which tiny amounts of gluten can make someone very sick
Clean In Place (CIP) Systems ------------CORRECT ANSWERS--------to clean
and sanitize equipment surfaces without disassembly
Cleaning ------------CORRECT ANSWERS--------removing dirt, grime, and
pathogens with soap and water
Concentration ------------CORRECT ANSWERS--------the amount of sanitizer
in a sanitizing solution
Consumer Advisory ------------CORRECT ANSWERS--------a warning about
the risk of foodborne illness from animal products that are raw or undercooked;
must include a disclosure and a reminder
Contaminated ------------CORRECT ANSWERS--------an item that contains a
physical, chemical, or biological hazard
Critical Control Point (CCP) ------------CORRECT ANSWERS--------a step in
a good process where a food hazard can be prevented, eliminated, or reduced to
an acceptable level
Exam: 100% Verified Questions and
Correct Answers – 2025 Edition
Air Gap ------------CORRECT ANSWERS--------the space between the faucet
and the flood rim of a plumbing fixture, which can prevent contamination due to
backflow
Allergic Reaction ------------CORRECT ANSWERS--------an immune
response to a substance that would otherwise be harmless
Anaphylactic Shock ------------CORRECT ANSWERS--------a severe allergic
reaction in which blood pressure drops and the lungs and throat swell
Approved ------------CORRECT ANSWERS--------authorized as safe by the
regulatory authority
Asymptomatic ------------CORRECT ANSWERS--------diagnosed with an
illness but not showing any symptoms
Backflow ------------CORRECT ANSWERS--------when a sudden drop in
pressure pulls contaminated water backward through a water system
Bare-Hand Contact ------------CORRECT ANSWERS--------the act of
touching food with an uncovered hand, allowing skin to touch the food
Blast Chiller ------------CORRECT ANSWERS--------a device that can rapidly
lower a food's temperature
, Bussing ------------CORRECT ANSWERS--------to clear away items on the
tables of an establishment
Calibration ------------CORRECT ANSWERS--------to adjust a thermometer to
give accurate readings
Celiac Disease ------------CORRECT ANSWERS--------an autoimmune
disorder in which tiny amounts of gluten can make someone very sick
Clean In Place (CIP) Systems ------------CORRECT ANSWERS--------to clean
and sanitize equipment surfaces without disassembly
Cleaning ------------CORRECT ANSWERS--------removing dirt, grime, and
pathogens with soap and water
Concentration ------------CORRECT ANSWERS--------the amount of sanitizer
in a sanitizing solution
Consumer Advisory ------------CORRECT ANSWERS--------a warning about
the risk of foodborne illness from animal products that are raw or undercooked;
must include a disclosure and a reminder
Contaminated ------------CORRECT ANSWERS--------an item that contains a
physical, chemical, or biological hazard
Critical Control Point (CCP) ------------CORRECT ANSWERS--------a step in
a good process where a food hazard can be prevented, eliminated, or reduced to
an acceptable level
