• what three characteristics must food contact surfaces have

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  • 1. Non-porous: Food contact surfaces must be non-porous so that there are no cracks or crevices where bacteria can accumulate and grow. 2. Smooth: Food contact surfaces should be smooth, without any rough surfaces or edges that can harbor bacteria. 3. Cleanable: Food contact surfaces must be easy to clean and sanitize.

    • Answered:

      Abbigail Odonnell

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  • 1. Non-absorbency: Food contact surfaces should be made of materials that are non-absorbent, so that they do not absorb and retain food residue, which can lead to contamination. 2. Hygienic: Food contact surfaces should be kept clean and free from any contaminants, such as dirt, grease or microbial germs. 3. Non-toxic: Food contact surfaces should be made of materials that are non-toxic so that they do not release any toxic chemicals into food when it is being prepared or stored.

    • Answered:

      Luz Proctor

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