FOOD SAFETY &HYGIENE

UNIT 5- FOOD CONTACT SURFACES

5.1 Objectives
By the end of the sub module unit training, the trainee should be able to;
i. Explain the meaning of terms
ii. Outline the types of food contact surfaces
iii. Describe the materials for food contact
iv. Describe the design requirements for food contact surfaces
v. Explain the hygiene standards of food contact surfaces
5.2 Terms
Food contact surfaces: Any surface that comes into contact with food such as knives, stockpots,
and cutting boards.
Cleaning and sanitizing food contact surfaces is one of the most important steps to prevent
foodborne illness.
Food residues on food contact surfaces and equipment can provide an ideal environment for the
growth of disease-causing bacteria.
Effective cleaning and sanitation of food contact surfaces serves two primary purposes:
 To reduce the chances of contaminating safe food during preparation, storage, and service
by removing bacteria and other microorganisms.
 To minimize the chances of transmitting disease-causing organisms to the consumer.
5.3 Types of food contact surfaces
Examples of Food Contact Surfaces
 Packaging materials
 Cutlery
 Dishes
 Containers
 Processing machinery
 Cutting Boards
 Conveyer belts
 Table tops

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UNIT 5- FOOD CONTACT SURFACES

5.4 Materials for food contact

Food Contact Material (FCM): Any material intended to come into contact with food,
that is already in contact with food, or that can reasonably be expected to come into
contact with food.
• Materials and articles which are in contact with water intended for human consumption
from the point at which they enter a food business premises, are also considered to be
food contact materials.
• They also include materials used in processing equipment, such as coffee makers,
blenders or production machinery as well as containers used for transport.
• All FCMs can potentially contaminate food by transferring substances into it.
• They have to be made and used in such a way that they don’t cause unsafe levels of
contamination
• The safety of food contact materials must be evaluated as chemicals can migrate from the
materials into food.
Common Food Contact materials
• Plastic, • Ink,
• Glass, • Paper,
• Metal, • Wood,
• Ceramic, • Silicone
• Card board,

Often, a combination of materials is used. A fruit juice carton may contain layers of
plastic, aluminum, paper & ink.
• The materials must be manufactured in compliance with safety regulations, including
good manufacturing practices.
• Any potential transfer to foods should not:
 raise safety concerns
 change the composition of the food in an unacceptable way
 Have adverse effects on the taste and/or odor of foods.
• Risk posed by materials is assessed by measuring:
 Potential toxicity
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 Consumer exposure to substances.

 Rate of migration of substances from the material into food
Factors That Influence Migration
• Physical state of product e.g. migration into dry foods is more limited than in moist foods
or liquids
• Type of material
• Temperature
• Duration
If the substance does not migrate into the food, the consumer is safe.
If it does, then safety evaluation must ensure that consumer exposure will not trigger any
adverse health effects.
General Requirements for Food Contact Material
• Non-toxic (no leaching of chemicals)
• Non-absorbent(can be drained and/or dried)
• Resists corrosion
• Non-reactive to cleaning and sanitizing chemicals
• Easy to clean and sanitize
• Should have smooth surfaces including seams, corners & edges

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General Characteristics of Some Food Contact Materials

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Surface Material Concern Recommendations

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Food Characteristics & Choice Of Food Contact Surface

NOTE:
• Outer garments, aprons & gloves are also considered food contact surfaces.
 Frequently wash them
 When not in use should be stored in clean, dry areas, separate from soiled clothing.
 Company policy shl’d be established for buying, cleaning, storing & replacement of
clothing and gloves
 Ensure they’re not exposed to dust & other contaminants
5.5 Design requirements for food contact surfaces
 Food contact surfaces shl’d be constructed & designed so they can easily cleaned and
sanitized
 Any seams & joints should be smoothly bonded
 Equipment should be designed to avoid sharp angles or structures that hinder proper
cleaning & sanitation

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 Surfaces should drain & not entrap soils

 Conveyor belts should be made of non-absorbent & corrosion-resistant materials that
are easy to clean
5.6 Hygiene standards of food contact surfaces
• Clean and sanitary food contact surfaces are fundamental to the control of pathogenic
microorganisms.
• Contamination of food through direct or indirect contact with unsanitized surfaces
potentially compromises the safety of the product.
Cleaning and sanitizing involves :
 Dry clean
 Pre-rinse (brief)
 Detergent application(may include scrubbing)
 Post-rinsing
 Sanitizer application.
Cleaning & Sanitizing Steps
Dry –cleaning: Simply using a broom or brush to sweep up food particles & soil from
surfaces.
Pre-rinsing: Uses water to remove particles missed by the dry-cleaning & prepares
(wets) the surfaces to detergent application.
Detergent Application: Assist with particle removal and reduces cleaning time and
water consumption. Many household cleaners and those intended for extensive hand
contact are quite mild and safe for use on painted and corrodible surfaces.
• Disruption (scrubbing): Physical disruption is often required to assist in dirt removal.
Cleaning aids must be carefully selected. They include:brushes, pads and pressure spray
depending on the application.
• Post-rinsing: Water is used to remove detergent and loosen soil from food contact
surfaces.
Process prepares the cleaned surfaces for sanitizing. All the detergents must be removed
in order for the sanitizing agent to be effective.

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• Sanitizing: After FCMs have been cleaned, they must be sanitized to eliminate or at
least suppress potentially harmful bacteria.
Types of Chemical Sanitizers:
 Chlorine sanitizers e.g household bleach: effective against many types of
bacteria and mould. Work well at cool temperatures & tolerate hard water.
Also inexpensive .
 Ultra-violet light
 Hot water/steam

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