Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

Washing hands frequently is a fundamental practice for preventing cross-contamination in the kitchen. Handwashing removes pathogens and harmful bacteria that can be transferred from one surface or food item to another, thereby reducing the risk of foodborne illness. This practice is crucial especially after handling raw foods, such as meat, poultry, or seafood, and before touching ready-to-eat foods.

Maintaining proper hand hygiene creates a barrier against the spread of contaminants and is an essential aspect of food safety protocols. Regular handwashing ensures that food preparers do not inadvertently transfer harmful microorganisms to clean foods or surfaces, thus promoting a safer food handling environment. Emphasizing handwashing as a key practice reinforces overall sanitation efforts in the kitchen.