Any surface that comes into contact is considered a food contact surface. The first is to remove bacteria and other microbes from safe food during preparation, storage, and serving to limit the risk of contamination. And food contact surfaces that retain their existing qualities under normal use conditions 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.
Utensils, graters, scoops, spatulas, pots, pans, mixing bowls, colanders, cutting boards, and even hands are examples of food contact surfaces. All surfaces that come into touch with food must be cleaned, washed, and sanitized.
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.
Food contact surfaces should be smooth, impermeable, devoid of cracks and crevices, non-porous, non-absorbent, non-contaminating, non-reactive, corrosion resistant, durable, and cleanable from a hygienic standpoint.
Indirect contact refers to substances that may come into touch with food, such as on the exterior of a food bag or carton.
https://bowie1983book.com/ will answer food contact surfaces that retain their existing qualities under normal use conditions are considered