Certified Professional Food Safety (CP-FS) Practice Exam

In food safety practices, particularly concerning hand washing in food service environments, it is essential that water flows long enough to effectively eliminate pathogens and contaminants. The recommended minimum duration for water to flow when using a metering faucet is 15 seconds. This time frame is supported by guidelines that stress the importance of ensuring hands are thoroughly rinsed after being washed with soap, as this rinsing aids in the removal of any remaining soap and pathogen residue. This duration helps ensure that the water temperature is sufficiently warm and that the entire surface area of the hands is exposed to water, facilitating proper hygiene practices. It’s vital that food handlers adhere to these time recommendations to maintain safe food handling standards and reduce the risk of foodborne illnesses effectively.