Certified Professional Food Safety (CP-FS) Practice Exam

A PIC can demonstrate knowledge of foodborne disease prevention by:

1. Cooking food to a higher temperature

2. Communicating the relationship between personal hygiene and bare hand contact of ready-to-eat foods

3. Wearing gloves at all times

4. Storing food in airtight containers

The correct answer is: Communicating the relationship between personal hygiene and bare hand contact of ready-to-eat foods

The chosen answer highlights a fundamental aspect of food safety: the critical role that personal hygiene plays in preventing foodborne illnesses. A Person in Charge (PIC) must effectively communicate the dangers associated with bare hand contact with ready-to-eat foods, such as salads or deli meats. This knowledge is vital because pathogens can easily transfer from unwashed hands to food, leading to contamination and potential outbreaks of foodborne diseases. By understanding and conveying the importance of proper handwashing and responsible handling of food, a PIC actively promotes safe food practices in a facility. This demonstration of knowledge helps foster a culture of food safety among staff and encourages adherence to safe food handling guidelines. The other options, while they may contribute to food safety, do not directly address the critical link between hygiene practices and the prevention of foodborne illness in the same explicit manner. Cooking food to a higher temperature, for example, does enhance safety by killing pathogens, but it does not address the initial points of contamination that can occur through poor hygiene practices. Similarly, wearing gloves can be beneficial, but without proper handwashing and understanding how and when to use gloves, it may not be sufficient to prevent contamination. Lastly, storing food in airtight containers helps in preserving food quality but does not directly relate to