Ever wonder why your aunt’s cutting board is filled with knife marks and stains? Or why restaurants can’t just use any old countertop?

Food safety isn’t just about washing your hands (though please do that too!). The surfaces our food touches matter just as much.

Let’s dive into the three critical features every food contact surface needs to keep us safe from those nasty foodborne illnesses that nobody has time for.

The 3 Non-Negotiable Features of Food Contact Surfaces

Before we jump in, let’s define what we’re talking about. Food contact surfaces include cutting boards, countertops, dishes, utensils, food processing equipment – basically anything that touches the food you’ll eventually put in your mouth.

And they absolutely must have these three characteristics:

1. Smooth and Non-Porous (No Hiding Places for Bacteria)

Think of bacteria like tiny criminals looking for a place to hide. Cracks, crevices, and porous surfaces are perfect hiding spots!

A smooth, non-porous surface prevents bacteria from finding homes where they can multiply and form biofilms (that’s science-speak for “disgusting bacterial communities that resist cleaning”).

Why it matters: Rough or porous surfaces are literally bacterial breeding grounds. That’s why wooden cutting boards eventually need replacing – those knife marks aren’t just cosmetic issues.

For example, in food processing facilities, stainless steel with a No. 4 finish (about 150 grit) is the gold standard. It’s smooth enough to resist bacterial colonization but not too slick to be dangerous.

And this is why those plastic cutting boards with deep knife marks need to go in the trash. Once they’re scratched up, they’re basically bacterial condos.

2. Easy to Clean and Sanitize (Because Nobody’s Got Time for That)

Food contact surfaces need to be designed so you can actually get them clean – like, really clean.

There’s a difference between cleaning (removing visible food and grime) and sanitizing (killing the pathogens you can’t see). Both matter, and your surfaces need to handle both processes.

Why it matters: If you can’t properly clean and sanitize a surface, it’s a ticking time bomb for cross-contamination.

Good food contact surfaces should:

• Be easily disassembled (where applicable)
• Withstand cleaning agents without degrading
• Have accessible parts with no hidden areas

For instance, some nonstick coatings might seem great until they scratch and chip, creating both bacterial hiding spots AND physical hazards. No thanks!

Most cleaning protocols involve detergent washing, thorough rinsing, and then sanitizing with approved agents like chlorine solutions. Your surface needs to handle all that without breaking down.

3. Non-Toxic and Non-Reactive (No Chemicals in My Sandwich, Please)

The material shouldn’t be adding anything to your food. Full stop.

Why it matters: Nobody wants a side of toxic chemicals with their meal.

Food contact surfaces must:

• Not leach harmful substances into food
• Remain chemically inert (not react with food)
• Maintain food’s original taste and quality

This is why you don’t see lead or cadmium used in modern food equipment (though they were once common in cookware – yikes!).

Stainless steel is the restaurant industry’s BFF because it’s corrosion-resistant and doesn’t react with food under normal conditions. But many plastics can also be safe if they meet migration limits – meaning they’ve been tested to ensure they don’t transfer chemicals beyond established safety thresholds.

What Else Matters?

While those three characteristics are the big ones, there are a few more worth mentioning:

• Durability: Surfaces that wear out quickly become safety hazards
• Corrosion resistance: Rust and other corrosion create perfect bacterial hideouts
• Regulatory compliance: Following FDA guidelines and food safety standards isn’t optional

The gold standard for commercial food preparation is stainless steel because it ticks all these boxes. But glass, certain plastics, and some ceramics can also work if they meet these requirements.

And for home use? Those colorful plastic cutting boards are fine when new, but replace them once they get significant knife marks. Your fancy wooden board? Keep it for serving cheese, not prepping chicken.

In Summary

Food contact surfaces need to be:

• Smooth and non-porous (bacteria need to find another place to live)
• Easy to clean and sanitize (because ain’t nobody got time for food poisoning)
• Non-toxic and non-reactive (your food should be food-flavored, not plastic-flavored)

The next time you’re choosing kitchen equipment or wondering if it’s time to replace that old cutting board (spoiler: it probably is), remember these three criteria.

And maybe don’t think too hard about your aunt’s cutting board next Thanksgiving. Just politely offer to bring the pre-cut veggies.