STATE FOOD SAFETY COMPREHENSIVE
TEST SCRIPT 2026 QUESTIONS WITH
SOLUTIONS 100% CORRECT.
⩥ Blast Chiller. Answer: a device that can rapidly lower a food's
temperature
⩥ Bussing. Answer: to clear away items on the tables of an
establishment
⩥ Calibration. Answer: to adjust a thermometer to give accurate
readings
⩥ Celiac Disease. Answer: an autoimmune disorder in which tiny
amounts of gluten can make someone very sick
⩥ Clean In Place (CIP) Systems. Answer: to clean and sanitize
equipment surfaces without disassembly
⩥ Cleaning. Answer: removing dirt, grime, and pathogens with soap and
water
, ⩥ Concentration. Answer: the amount of sanitizer in a sanitizing
solution
⩥ Consumer Advisory. Answer: a warning about the risk of foodborne
illness from animal products that are raw or undercooked; must include a
disclosure and a reminder
⩥ Contaminated. Answer: an item that contains a physical, chemical, or
biological hazard
⩥ Critical Control Point (CCP). Answer: a step in a good process where
a food hazard can be prevented, eliminated, or reduced to an acceptable
level
⩥ Critical Limit. Answer: a measurable or observable limit that must be
met to control a hazard
⩥ Cross-Contact. Answer: when a food allergen crosses into a non-
allergenic food
⩥ Cross-Contamination. Answer: when a food hazard crosses from one
object or surface to contaminate another
⩥ Deliberate Contamination. Answer: when someone adds a hazard to
food on purpose
TEST SCRIPT 2026 QUESTIONS WITH
SOLUTIONS 100% CORRECT.
⩥ Blast Chiller. Answer: a device that can rapidly lower a food's
temperature
⩥ Bussing. Answer: to clear away items on the tables of an
establishment
⩥ Calibration. Answer: to adjust a thermometer to give accurate
readings
⩥ Celiac Disease. Answer: an autoimmune disorder in which tiny
amounts of gluten can make someone very sick
⩥ Clean In Place (CIP) Systems. Answer: to clean and sanitize
equipment surfaces without disassembly
⩥ Cleaning. Answer: removing dirt, grime, and pathogens with soap and
water
, ⩥ Concentration. Answer: the amount of sanitizer in a sanitizing
solution
⩥ Consumer Advisory. Answer: a warning about the risk of foodborne
illness from animal products that are raw or undercooked; must include a
disclosure and a reminder
⩥ Contaminated. Answer: an item that contains a physical, chemical, or
biological hazard
⩥ Critical Control Point (CCP). Answer: a step in a good process where
a food hazard can be prevented, eliminated, or reduced to an acceptable
level
⩥ Critical Limit. Answer: a measurable or observable limit that must be
met to control a hazard
⩥ Cross-Contact. Answer: when a food allergen crosses into a non-
allergenic food
⩥ Cross-Contamination. Answer: when a food hazard crosses from one
object or surface to contaminate another
⩥ Deliberate Contamination. Answer: when someone adds a hazard to
food on purpose
