In food prep and warewashing areas, what should floors, walls, and ceilings be made of?
a.Carpeting in the prep aisles to cushion the staff standing a full shift
b.Porous unsealed wood planks that can be sanded smooth whenever they stain
c.Smooth, durable, and nonabsorbent materials that are easily cleanable
d.Bare concrete, untreated and cracked, that lets spills drain away fast
Explanation
In areas subject to moisture and food debris, floors, walls, and ceilings must be built of smooth, durable, nonabsorbent, and easily cleanable materials so they can be kept clean and do not harbor moisture or pests. Carpet soaks up spills, unsealed wood absorbs moisture through its grain, and cracked concrete holds debris where it cannot be reached — none of the three can be sanitized. Correct construction materials are a first-line defense against contamination and pests.
Law Reference: FDA Food Code §6-101.11Practice all 500 questions free — no signup required.
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