Facilities, Cleaning & PestsQuestion 309 of 320
In food prep and warewashing areas, what should floors, walls, and ceilings be made of?
a.Smooth, durable, and nonabsorbent materials that are easily cleanable
b.Bare, untreated concrete with open cracks
c.Carpet for comfort underfoot
d.Porous unsealed wood planks
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, cracked concrete, or porous wood absorb spills and are impossible to sanitize. Correct construction materials are a first-line defense against contamination and pests.
Law Reference: FDA Food Code §6-101.11Practice all 320 questions free — no signup required.
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