Cleaning & SanitizingQuestion 132 of 319
Food-contact surfaces (counters, cutting boards, utensils) must be made of materials that are:
a.Smooth, non-absorbent, durable, and easily cleanable
b.Rough on top so food does not slip
c.Wood, painted, and brightly colored
d.Porous so they absorb spills quickly
Explanation
California Retail Food Code and the FDA Food Code require food-contact surfaces to be smooth, non-absorbent, durable, corrosion-resistant, and easily cleanable. Porous or absorbent materials harbor bacteria. Bare wood is allowed only for limited uses (e.g., hard maple cutting boards), not for all surfaces.
Law Reference: Cal. H&S Code §114130This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
Practice all 319 questions free — no signup required.
Own the complete Food Handler Card guide — PDF + EPUB, $9.99 →
Related questions on this topic
- May a designated handwashing sink be used to rinse dishes when the warewashing sink is full?
- What is the primary purpose of a mop sink (janitorial sink) in a food facility?
- When buying new commercial kitchen equipment such as a slicer or food processor, what certification mark indicates it meets food-safety design standards?
- A cook accidentally mixes a chlorine sanitizer at 400 ppm, much higher than the required range. What is the problem?
- Chlorine sanitizer is MOST effective when the solution's pH is:
- Why might a quaternary ammonium (quat) sanitizer fail to disinfect a surface even when mixed at the correct concentration?
Last reviewed: · editorial process
PrepPass team · Verified against California Food Handler Card Exam · How we review