Food Contact Surface

A food-contact surface is any surface of equipment, utensils or containers that directly touches food, or from which food, liquid or residue may drain, drip or transfer into food during normal use. Food-contact surfaces must be designed, maintained, cleaned and sanitized to prevent contamination.

Examples of food-contact surfaces

• Cutting boards, knives, slicer blades and food processor parts.
• Mixing bowls, pots, pans, ladles, tongs and serving utensils.
• Prep tables, food pans, trays and storage containers.
• Ice scoops, beverage dispensing components and other equipment that touches food or drink.
• Interior surfaces of equipment that contact ingredients during processing.

Cleaning and sanitizing requirements

Food-contact surfaces should be cleaned at the frequency required by the food code and the operation’s procedures, including between tasks when contamination or allergen cross-contact could occur. After cleaning and rinsing, apply an approved sanitizer at the correct concentration and contact time. Some tasks require additional cleaning steps or dedicated equipment.

Food-contact versus non-food-contact surfaces

A food-contact surface touches food or can transfer material into it. A non-food-contact surface, such as the outside of a refrigerator or a floor, does not normally contact food. Both types must be maintained hygienically, but the cleaning and sanitizing requirements may differ.

Chef’s tip: Pay attention to slicer blades, gaskets, seals, blender shafts and other difficult-to-clean areas. Follow the manufacturer’s disassembly and sanitation instructions.

Key distinction: A food-contact surface includes more than a cutting board or prep table; it includes any surface that can directly or indirectly transfer contamination into food during normal operation.