From a sanitary design perspective, food contact surfaces should be smooth, impervious, free of cracks and crev- ices, non-porous, non-absorbent, non- contaminating, non-reactive, corrosion resistant, durable, and cleanable (24).
What is considered a food contact surface?
(g) Food-contact surfaces are those surfaces that contact human food and those surfaces from which drainage onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations. “Food-contact surfaces” includes utensils and food-contact surfaces of equipment.
Which of the following are approved for sanitizing food contact surfaces?
Approved sanitizers for use with food contact surfaces include chlorine, peroxyacetic acid, iodine, and quaternary ammonium or “quats.” These products are available in different forms and concentrations.
What is the preferred surface for food equipment?
Stainless steel
Stainless steel is the preferred surface for food equipment and is specified in many industry and regulatory design and construction standards. For example, 3-A Sanitary Standards (equipment standards used for milk and milk products applications) specify 300 series stainless steel or equivalent.
What are contact surfaces?
Any surface that may come in contact with food during the prep, serving, holding and cooking process. Examples of food contact surfaces include utensils, grater, scoops, spatulas, pots, pans, mixing bowls, colanders, cutting boards, and even hands. All food contact surfaces must be cleaned, rinsed and sanitized.
When in constant use food contact surfaces must be cleaned and sanitized at least every how many hours *?
Reduce pathogens to safe levels. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? Every 4 hours.
How does a food contact surface differ from a non food contact surface?
Non food contact surfaces include surfaces throughout the food preparation area that do not come in contact with exposed food. Those surfaces must be designed, constructed, and maintained to be smooth, non absorbent, and easily cleanable.
Which of the following must be worn when working around food and food contact surfaces?
Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. If an apron is worn, change as needed or anytime contamination may have occurred.
How is sanitization performed?
Food-contact surfaces shall be cleaned in this sequence: wash with warm water and detergent first, rinse with clear water, and then use an approved sanitizer. Cleaning and sanitation should be performed as frequently as necessary before, during and after food preparation to prevent contamination.
When should a sanitizer be used on a food contact surface?
Sanitizers generally work best between 55 °F (13 °C) and 120 °F (49 °C). Contact time. To kill microorganisms, cleaned items must be in contact with the sanitizer for the manufacturer-recommended time. The presence and nature of the organic and/or inorganic inactivators on the surface.
Why stainless steel is always a preferred materials in food processing?
The most common reason stainless steel is used because of its high-temperature properties where high-temperature oxidation is necessary and other applications are required making it beneficial to their high-temperature strength and resistance at elevated temperatures.
