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

Cleaning and sanitizing surfaces between uses is essential to prevent cross-contamination because it eliminates pathogens and allergens that may be present from one type of food before switching to another. This practice is critical in environments like kitchens, where raw meats, vegetables, and cooked foods may be prepared in close proximity. By properly cleaning and sanitizing surfaces, foodborne illnesses can be significantly reduced, as harmful bacteria do not have the opportunity to transfer from one food item to another.

Using a single cutting board for all food types can result in bacteria from raw meats contaminating vegetables or cooked foods, leading to unsafe food handling practices. Storing all food products together can also create a risk of cross-contamination if raw foods leak or spill onto ready-to-eat items. Training kitchen staff in cooking techniques alone does not address the crucial aspects of sanitation and hygiene that must be incorporated into daily routines to ensure food safety.