Final answer:
Food contact surfaces must be non-toxic, durable, smooth, free from scratches or cracks, and easy to clean. The color and age of these surfaces are irrelevant as long as they meet safety standards. Proper hygiene practices and selecting appropriate kitchen materials are key to preventing foodborne diseases.
Step-by-step explanation:
The question at hand pertains to the characteristics of food contact surfaces. These surfaces need to meet certain health and safety standards to prevent the spread of foodborne diseases. Food contact surfaces must be:
- Non-toxic: Materials must not leach harmful substances into food.
- Durable: They should withstand repeated use and cleaning without deteriorating.
- Smooth and free from scratches or cracks: These imperfections can harbor bacteria and make cleaning difficult.
- Easy to clean: To ensure hygiene, surfaces should be washed and sanitized effectively.
Contrary to the false claim, food contact surfaces do not need to be white in colour or less than 6 months old. Their colour does not impact safety, so long as they meet the above criteria. Additionally, the lifespan of the surface is irrelevant provided it remains in good condition and clean. It's crucial to maintain proper hygiene practices such as regular handwashing before and after handling food, using a cooking thermometer to verify safe internal temperatures, and choosing the right materials for kitchen tools to prevent contamination.
Despite common misconceptions, there is no one-size-fits-all answer to whether plastic or wooden cutting boards are safer. Both can be used safely if they are properly maintained. Sponges can harbor bacteria and should be disinfected regularly or replaced frequently. Lastly, understanding the shelf life of perishable foods and correct storage conditions is vital to ensure food safety.
Complete question is as follows :
Food contact surfaces must be:
Non-toxic
White in colour
Durable
Smooth and free from scratches or cracks
Easy to clean
Less than 6 months old