Certified Professional Food Safety (CP-FS) Practice Exam

Smoking by food handlers is prohibited in food storage and preparation areas because it can contaminate food by:

1. Carrying smoke particles on clothing

2. Carrying saliva from mouth to the hands

3. Introducing contaminants from the air

4. Releasing harmful chemicals into the food

The correct answer is: Carrying saliva from mouth to the hands

The most accurate reason why smoking by food handlers is prohibited in food storage and preparation areas revolves around how smoking can introduce various contaminants that can affect food safety. One key aspect is that smoking can lead to the introduction of contaminants from the air. When a person smokes, the smoke can carry particulates and chemical residues that can settle on surfaces and potentially contaminate food, utensils, and equipment. These airborne contaminants can come from the combustion of tobacco and other substances, leading to a higher risk of foodborne illness if they come into contact with food. In addition, smoking releases harmful chemicals and toxins that can adhere to hands, clothing, and other surfaces, further increasing the risk of food contamination. The combination of these factors substantiates the prohibition against smoking in areas where food is prepared and stored to ensure a safe food environment.