What characteristics must food contact surfaces possess?

Food contact surfaces must be smooth and cleanable to ensure that they do not harbor bacteria and can be maintained in a sanitary condition. Smooth surfaces prevent the accumulation of food residue, dirt, and other contaminants that can promote the growth of pathogens. When surfaces are cleanable, it is easier to sanitize them effectively, which is critical in preventing foodborne illness.

Smooth, cleanable materials are typically non-porous, which means they do not absorb liquids or food particles, further aiding in hygiene. Items like stainless steel or certain plastics can fulfill these criteria effectively, allowing food establishments to maintain high standards of cleanliness and safety.

In contrast, surfaces that are absorbent or cracked can harbor bacteria and are difficult to sanitize properly. Rugged or textured surfaces may trap food particles and liquids, making them challenging to clean thoroughly. Flexible and porous materials can also absorb contaminants, which poses a risk for food safety, making them unsuitable for any surface that comes into direct contact with food.