To avoid foodborne disease, a food contact surface must be prepared with a long-lasting, non-toxic substance. And food contact surfaces that retain their existing qualities under normal use condition are considered
Food-contact surfaces are those that come into touch with food on a regular basis. Utensils, chopping boards, flatware, tables, and highchairs are just a few examples. Surfaces where food may leak, drain, or splash, such as the interior of a microwave oven or refrigerator, are also included.
Surfaces in the food preparation area that do not come into touch with exposed food are known as non-food contact surfaces. Smooth, non-absorbent, and readily cleanable surfaces must be planned, manufactured, and maintained.
Temperature and contact time
The quantity of minerals in the water is referred to as water hardness.
concentration of chemicals
After each usage, all food contact surfaces must be washed and sanitized. Each time you start working with a new sort of food or when a job is halted, you should clean and sanitize. Every four hours, if objects are in continual use, they must be cleaned and sanitized.
https://bowie1983book.com/ will answer food contact surfaces that retain their existing qualities under normal use condition are considered