Certified Professional Food Safety (CP-FS) Practice Exam

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Prepare for the Certified Professional Food Safety (CP-FS) Exam with structured questions, flashcards, and detailed explanations. Boost your food safety knowledge and ace the exam!

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When should cleaning and sanitizing of food-contact surfaces be performed?

Only once a day
After each use or at regular intervals
At the end of a shift
When visibly dirty

The correct answer is: After each use or at regular intervals

Cleaning and sanitizing of food-contact surfaces should be performed after each use or at regular intervals to ensure the safety and integrity of food being prepared or served. This practice prevents the buildup of harmful pathogens and contaminants that could lead to foodborne illnesses. By regularly cleaning and sanitizing these surfaces, food establishments can minimize the risk of cross-contamination between different foods and maintain a safe environment for food preparation. Cleaning after each use is particularly important in busy kitchen settings where multiple food items may be handled in succession. It reduces the chances of transferring bacteria from one surface or food item to another. Regular intervals for cleaning and sanitizing also help in maintaining hygiene standards throughout the food preparation process, rather than only addressing cleanliness as an afterthought. This approach supports overall food safety protocols and aligns with best practices in food service operations.