what three characteristics must food contact surfaces have?

From a sanitary design perspective, food contact surfaces should be smooth, impervious, free of cracks and crevices, non-porous, non-absorbent, non-contaminating, non-reactive, corrosion-resistant, durable, and cleanable.

From a sanitary design perspective, it is important that food contact surfaces be designed and constructed in a way that minimizes the risk of contamination and ensures the safety of the food that comes into contact with them.

There are several key characteristics that food contact surfaces should have in order to achieve these goals:

1. Smooth

Smooth surfaces are easier to clean and less likely to harbor bacteria and other contaminants than rough or uneven surfaces. This is especially important for surfaces that come into direct contact with food, as rough or uneven surfaces can provide a place for bacteria and other contaminants to hide and multiply.

2. Impervious

Impervious surfaces are non-porous and do not allow liquids or other substances to pass through them. This is important for food contact surfaces, as it helps to prevent the absorption of food particles, bacteria, and other contaminants that could potentially cause illness or other health problems.

3. Free of cracks and crevices

Surfaces with cracks and crevices are difficult to clean and are more likely to harbor bacteria and other contaminants. Food contact surfaces should be designed to be free of cracks and crevices, or if they do have cracks or crevices, they should be small and easy to clean.

4. Non-porous

Non-porous surfaces do not have any small pores or openings that could potentially harbor bacteria or other contaminants. This is especially important for food contact surfaces, as it helps to prevent the accumulation of bacteria and other contaminants that could potentially cause illness or other health problems.

5. Non-absorbent

Non-absorbent surfaces do not absorb liquids or other substances, which helps to prevent the accumulation of bacteria and other contaminants that could potentially cause illness or other health problems.

6. Non-contaminating

Food contact surfaces should not be able to contaminate food with chemicals, toxins, or other harmful substances. This is especially important for surfaces that come into direct contact with food, as it helps to ensure the safety and quality of the food that is consumed.

7. Non-reactive

Food contact surfaces should not react with the food that comes into contact with them in a way that could potentially cause harm or alter the quality of the food. This is important for maintaining the safety and quality of the food that is consumed.

8. Corrosion resistant

 Food contact surfaces should be able to withstand the wear and tear of daily use without deteriorating or corroding. This is important for maintaining the safety and quality of the food that is consumed, as well as for the durability and longevity of the food contact surface itself.

9. Durable

 Food contact surfaces should be able to withstand the wear and tear of daily use and be able to hold up over time. This is important for maintaining the safety and quality of the food that is consumed, as well as for the overall efficiency and effectiveness of the food processing or food service operation.

10. Cleanable

Food contact surfaces should be easy to clean and maintain, and they should be able to withstand the cleaning and sanitizing agents that are used to keep them hygienic. This is important for maintaining the safety and quality of the food that is consumed, as well as for the overall efficiency and effectiveness of the food processing or food service operation.

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