A Non-Food Contact Surface Must Be

A non-food contact surface must be cleanable, sanitary, and designed to be non-absorbent, smooth, durable, and resistant to deformation. Any non-food contact surface should not affect the appearance, odor, or taste of food, or otherwise cause adulteration.

A Non-Food Contact Surface Is a Part of An Equipment or Instrument.

A non-food contact surface is a part of an equipment or instrument that meets food, but the food does not actually encounter it. For example, a conveyor belt that transports food from one place to another is a non-food contact surface.

A non-food contact surface must be cleaned and sanitized as often as necessary to prevent contamination of food when the equipment or instrument comes in contact with non-food items (e.g., laundry, utensils, etc.). The frequency of cleaning and sanitizing depends on how much the item is used and how much contamination takes place.

Another example is a countertop used for preparing raw meat products. A person may use this surface to cut vegetables or fruits and then wash off any residue with water. In this case, the countertop would be considered a non-food contact surface because there is no chance of cross contamination since raw meat has never touched it.

A non-food contact surface is a part of an equipment or instrument that comes into contact with food, but the food does not actually come in contact with it.

Examples of non-food contact surfaces include:

  • Handles on pots, pans and utensils
  • Knobs and handles on refrigerators, freezers and other equipment
  • Pressure cookers
  • Steam tables
  • Cutting boards

The Surface Is Usually a Part Of Equipment Or Instrument That Has Direct Contact With Foo

Food contact surfaces are those surfaces that come into direct contact with food. The term includes the inside and outside of food preparation and cooking equipment, utensils and containers, as well as floors and walls in contact with food.

Food contact surfaces must be kept clean at all times. Food service employees must wash their hands before starting work and after using the bathroom or handling raw meat, poultry or seafood. Employees must also wash their hands after handling soiled items like utensils or wiping countertops.

A food service employee can meet a variety of non-food items throughout the day – from phones to pens to door handles. These items can harbor germs that can spread bacteria if they’re not properly cleaned. Think about how many people touch your phone every day – including your own hands! It’s important to keep these types of items separate from food preparation areas by storing them in another room or area away from where you prepare food.

Food contact surfaces are the places where food comes into direct contact with utensils, equipment or instruments. The surface is usually a part of equipment or instrument that has direct contact with food – like cooking utensils, cooking vessels, serving utensils and so on.

The Food Safety and Standards Authority of India (FSSAI) has issued guidelines for maintenance of non-food contact surfaces in restaurants, hotels and other food businesses.

Thesesurfaces include:

  • Walls, flooring, and ceilings
  • Toilet seats and toilet doors
  • Bathtubs and shower stalls
  • Mirrors
  • Handles on drawers, cupboards, or doors

Any Surface That Makes Indirect Contact with Food Is Considered Non-Food Contact.

Non-food contact surfaces are surfaces that do not directly meet food. These surfaces include utensils, countertops, shelving, tables, and other equipment.

The purpose of non-food contact surfaces is to prevent the spread of bacteria and other contaminants that can contaminate the food products being prepared. It is important to use the proper cleaning methods to avoid cross contamination.

Any surface that makes indirect contact with food is considered non-food contact. This includes kitchen equipment such as refrigerators and freezers, dishwashers, and sinks. Any object or surface that meets food indirectly must be cleaned regularly to avoid cross contamination.

Non-food contact surfaces are surfaces that are in direct contact with food, but not intended for consumption. Any surface that makes indirect contact with food is considered non-food contact.

Examples include:

  • Handles on refrigerators and freezers
  • Handles on microwaves
  • Electronic components and buttons on microwaves, ovens and stoves
  • Gas burner knobs and controls on gas ranges
  • Surface grates of electric ranges
  • Plastic drip trays under coffee makers or other appliances

Non-food contact surfaces are those that are not directly in contact with food but may come into contact with exposed food. Any surface that makes indirect contact with food is considered non-food contact. Examples include:

  • Sinks and drains
  • Tabletops, walls, floors and ceilings
  • Doors and windows

You Should Take Appropriate Measures to Properly Clean And Maintain These Parts Of The Equipment.

Non-food contact surfaces are those parts of equipment that come into contact withfood but are not normally eaten. These surfaces can be very important to the safety of the product you produce and sell.

You should take appropriate measures to properly clean and maintain these parts of the equipment so that they do not become contaminated themselves. For example, it is highly recommended that you use a 3-compartment sink for cleaning and sanitizing non-food contact surfaces, such as utensils or equipment that is used in your facility.

These items can also be cleaned with a sanitizer solution at different concentrations depending on what will be applied to them next:

For example, if you are using a sanitizer at 200 ppm (parts per million), then it would be appropriate to rinse all utensils in water first and then apply the sanitizer solution directly onto each item before placing them into the washing machine. This will help prevent cross-contamination which may occur if an item were to touch another item while wet with a potentially hazardous substance like bleach or alcohol.


To adhere to the guidelines listed above while creating a Nonfurnace, ensure that you meet all of the listed requirements in both this section of the standards and the following sections, including Installation, Cleaning/Maintenance, Testing, Sanitization and Sustainability.

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