What should a non food contact surface be like? There are a few common characteristics to look for. They should be easy to clean, free of grease and oils, and resistant to chipping and corrosion. However, there are also several important considerations that you should keep in mind. If you want to avoid problems, consider buying a non-food contact surface made from non-metallic materials.

Easily cleanable

Food-contact surfaces must be smooth, nonporous, and easily cleanable. Large irregularities on the surface may hinder the release of food materials or the development of microorganisms. The rougher the surface is, the longer the cleaning process will take. The most commonly used measure of surface roughness is the Ra value, which is the average deviation of the profile from the calculated center line. Although a single measurement can be misleading, this standard is generally acceptable, provided that the cleanliness of the surface is not impacted.

Ideally, food contact surfaces are nonabsorbent and corrosion-resistant. Nonfood surfaces should have cleanability characteristics equal to or better than stainless steel. They should also be smooth and free of projections or pits, and must be easily cleanable and nonabsorbent. In addition to smoothness, nonfood contact surfaces must be corrosion-resistant, nonabsorbent, and non-reactive.

Free of oils, grease, and other food residues

To ensure the cleanliness of all non-food-contact surfaces, it is essential to choose a detergent that is free of food residues, including fats, oils, and grease. Food residues are not only unsightly, but they can also harbor harmful bacteria and inhibit the effectiveness of sanitizers. Listed below are some examples of non-compliant surfaces:

Corrosion-resistant

To be safe and effective, cleaning equipment must have corrosion-resistant, smooth, and nonabsorbent surfaces. For best results, these surfaces should be resistant to acids, alkalis, and other corrosive materials. Choosing the right material for your kitchen can help you avoid the risks and costs associated with a compromised cleaning process. In addition, corrosion-resistant materials are also easier to maintain and clean than other materials.

Smooth, sanitary surfaces must be easily cleaned. They must be free of folds, crevices, and large irregularities. Surface roughness is thought to affect the attachment of food materials and the elimination of microorganisms, as a rougher surface will require longer cleaning. The most common measurement of surface roughness is the Ra value, which represents the average deviation of the profile from a centre line. A surface with Ra values of 0.8 or higher is acceptable, as long as it is cleanable.

Resistant to chipping

ANSI sanitation standards require that all UTENSILS meet strict requirements. The materials used must be nonabsorbent, durable, and corrosion-resistant. They must also be finished to provide a cleanable surface. In addition, they must be resistant to damage. In my walk-in cooler, I found cardboard lining the shelves, which made the cleaning process more difficult than it should be.

A high-quality stainless steel sink is an essential piece of equipment for food handling. The surface should be smooth and free of chips, cracks, and scuff marks. The sink and faucets should be resistant to chipping and scratching. Non-food contact surfaces should also be nonabsorbent and easy to clean. Copper alloys may be incompatible with food handling equipment.

Scratch-resistant

For proper sanitization and cleanliness, food-contact surfaces must be smooth, sanitary, and free from large irregularities. Surface roughness is thought to influence the attachment of food materials and the removal of microorganisms. The rougher the surface, the longer it will take to clean. The most commonly used roughness measurement is Ra, which is a measure of the average deviation of the surface profile from a center line.

Stainless-steel and glass surfaces can be scuffed by a sharp blade or plastic scraper. Metal blades may leave grey marks on the surface; however, ordinary scouring pads can remove these. Because TCS and other food-contact surfaces are so prone to scratches, they must be cleaned every four hours. Sanitizing solutions, such as chlorine or quat-based cleaners, should be rinsed off completely and allowed to air-dry.

Resistant to decomposition

Food contact surfaces are prone to soiling, or unwanted matter. The main contributors to soil buildup are the food itself, but they are also affected by cleaning compounds and mineral residues from water. Microbiological biofilms also contribute to soil buildup. These films have various compositions, and no single detergent can remove all of them. Food soils are complex films containing various components, such as surface oil, insoluble cleaner components, and hard-water salts.