Certified Professional Food Safety (CP-FS) Practice Exam

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Prepare for the Certified Professional Food Safety Exam with flashcards and multiple choice questions. Each question includes hints and explanations to ensure you're ready for the test!

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What does the 2005 food code specify regarding soap used for handwashing?

It must be antibacterial
It should be a cleaning compound
It must not contain any fragrances
It should be alcohol-based

The correct answer is: It should be a cleaning compound

The correct specification from the 2005 Food Code regarding soap used for handwashing is that it should be a cleaning compound. This means that the soap must effectively remove dirt, grease, and pathogens from hands, which is crucial for maintaining proper hygiene in food handling environments. The emphasis on using a cleaning compound highlights the importance of ensuring that contaminants are thoroughly removed during the handwashing process, thus minimizing the risk of foodborne illnesses. While antibacterial soaps may provide some additional benefits, the fundamental requirement is that any soap used should be capable of properly cleaning the hands. This understanding aligns with food safety practices, where the focus is on effective cleaning rather than solely relying on antimicrobial properties. The other options, such as specifying that soap must be antibacterial or alcohol-based, do not align with the general guidance of the Food Code. This allows for a wider range of effective handwashing products that can be used in food service environments, ensuring that food safety standards are met while keeping practices practical and accessible.