Which characteristics should multiuse food-contact surfaces and equipment have under the Food Code?
a.Rough, nonslip, textured, and secure when wet
b.Smooth, durable, nonabsorbent, and easy to clean
c.Built from raw, untreated, unsealed wood for a rustic look
d.Absorbent so that spills soak in instead of spreading
Explanation
Multiuse food-contact surfaces must be smooth, durable, nonabsorbent, corrosion-resistant, and easy to clean, so they can actually be cleaned and sanitized and do not harbor pathogens. A rough texture gives soil and bacteria somewhere to lodge where a cloth cannot reach, untreated raw wood absorbs moisture and cannot be sanitized reliably, and an absorbent surface holds the spill inside the material. Choosing the right construction material is a foundational facility-design decision.
Law Reference: FDA Food Code §4-101.11Practice all 500 questions free — no signup required.
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