Food contact surfaces are any surfaces that come into direct contact with food during preparation, cooking, or serving. In order to ensure the safety of the food that we eat, it is important that these surfaces meet certain standards. Here are the three characteristics that food contact surfaces must have:
1. Non-Toxic
The first characteristic that food contact surfaces must have is that they should be non-toxic. This means that the materials used to make these surfaces should not release any harmful chemicals or substances that can contaminate the food. In addition, the surfaces should not be made from materials that can react with the food or alter its taste or appearance.
2. Smooth and Non-Absorbent
The second characteristic that food contact surfaces must have is that they should be smooth and non-absorbent. This means that the surfaces should not have any cracks, crevices, or pores that can trap food particles and bacteria. Additionally, the surfaces should not absorb any liquids, as this can lead to the growth of harmful bacteria.
3. Easy to Clean and Sanitize
The third and final characteristic that food contact surfaces must have is that they should be easy to clean and sanitize. This means that the surfaces should be smooth and free of any cracks or crevices that can make cleaning difficult. Additionally, the surfaces should be able to withstand frequent cleaning and sanitizing without being damaged.
To maintain the safety of food contact surfaces, it is important to clean and sanitize them regularly. This involves removing any visible dirt or debris and then using a sanitizing solution to kill any remaining bacteria or germs. Follow the manufacturer’s instructions for the proper use of sanitizing products.
In conclusion, food contact surfaces must be non-toxic, smooth and non-absorbent, and easy to clean and sanitize. By following these guidelines, we can help ensure the safety of the food that we eat and maintain a clean and healthy kitchen environment.