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

When determining the need for sanitization of food-contact surfaces, it is essential to follow safe food handling practices to prevent cross-contamination. The correct choice is the scenario involving the handling of raw fruits and vegetables, as it is typically not regarded as a situation necessitating sanitization between uses.

Raw animal foods pose a significant risk for cross-contamination due to pathogens they may carry. Therefore, surfaces require sanitization before each use with different raw animal foods, as well as each time switching between raw and ready-to-eat foods. This ensures that harmful bacteria are not transferred from raw items to foods that will be consumed without further cooking.

In contrast, raw fruits and vegetables generally require washing to remove dirt and pesticides, but they are not regarded as hazardous in the same manner as raw meats. While it is good practice to keep surfaces clean, sanitization specifically may not be deemed necessary after working with produce, provided the surfaces are otherwise clean.

Lastly, the practice of sanitizing surfaces before using a food temperature-measuring device is crucial, as it helps to reduce the risk of contaminating the device and subsequently affecting the food being measured. In summary, the correct option highlights a scenario where the risk of cross-contamination is lower compared to the other