Final answer:
Food-contact equipment and utensils must be non-absorbent and smooth to ensure proper sanitation and prevent the growth of bacteria. This is in line with food safety practices that minimize the risk of foodborne illnesses. The correct option is C.
Step-by-step explanation:
Equipment and utensils that come into direct contact with food shall be non-absorbent and smooth(option C). This is because the surface of these items must be easily cleanable to avoid the accumulation of bacteria and other microorganisms that could lead to foodborne illnesses.
It is essential that food-contact surfaces are maintained to prevent the growth and harbor of bacteria; rough or absorbent materials would complicate proper sanitation.
Disposable items (option D) are often used in the food industry, but the question pertains to the physical characteristics of the equipment rather than its disposability.
Plastic (option B) can be a suitable material, though not all plastic items would be non-absorbent and smooth. Washing every 24 hours (option A) is part of proper sanitation but doesn't address the material qualities of equipment and utensils discussed in the question.
Maintaining proper food safety practices, including regular handwashing, using a food thermometer to ensure food is cooked to the right temperature, and proper storage and handling of food, are all essential to preventing foodborne diseases.
This includes using equipment and utensils that meet health and safety standards to ensure the cleanliness and safety of the food being served. Option C. is the correct one.