Certified Professional Food Manager (CPFM) Practice Test 2026 - Free CPFM Practice Questions and Study Guide

The essential practice for maintaining a sanitary workplace is regularly cleaning surfaces. Frequent cleaning helps remove dirt, food particles, pathogens, and potential contaminants from surfaces where food is prepared or served. This is crucial in preventing foodborne illnesses and ensuring a safe environment for both employees and customers.

Regular cleaning protocols include sanitizing countertops, equipment, and utensils that come into contact with food. By adhering to a consistent cleaning schedule, facilities can effectively minimize the risk of cross-contamination and maintain proper hygiene standards.

The other options do contribute to a pleasant work environment but do not directly ensure sanitation. For example, using bright colors for decoration can enhance aesthetics but does not impact cleanliness. Offering cushioned mats is beneficial for employee comfort but does not address sanitary concerns, and providing snacks is more about employee satisfaction rather than workplace hygiene.