A non-food contact surface is a surface in a food facility that does not normally touch food directly during routine operations. Examples include floors, walls, ceilings, the exterior of equipment, storage shelving and door handles. These surfaces still require appropriate cleaning and maintenance because dirt, pests, moisture or contamination can be transferred from them to hands, equipment or food.
Include them in the cleaning schedule, use suitable chemicals and methods, and maintain them in good repair. Clean spills promptly, control condensation and pest activity, and prevent splash or debris from reaching food-contact surfaces. Cleaning frequency should reflect the surface, use and risk.
Food-contact surfaces directly touch food or are likely to contact food during normal operation, such as cutting boards, utensils, slicer blades and the inside of food containers. Non-food contact surfaces do not normally touch food directly but may still act as sources of contamination if they are dirty or poorly maintained.
Food-contact surfaces generally require cleaning and sanitizing according to the food-safety procedure. Non-food contact surfaces require appropriate cleaning and maintenance, with the method and frequency based on the risk and applicable rules.
Chef’s tip: include hard-to-see areas—under equipment, behind refrigerators and around drains—in periodic cleaning inspections. A clean food-contact surface can be recontaminated by a dirty surrounding environment.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
