Surfaces used for food preparation should be made of what type of material?

Surfaces used for food preparation should be made of nonporous material due to the critical role it plays in food safety. Nonporous surfaces do not absorb liquids or harbor bacteria, making them easier to clean and sanitize effectively. This characteristic helps to minimize the risk of cross-contamination during food preparation, which is essential for preventing foodborne illnesses.

Materials such as stainless steel, glass, or certain types of plastic are commonly used in food preparation areas because they can withstand rigorous cleaning processes. Their smooth surfaces also help to prevent the accumulation of food particles and contaminants.

Wooden materials and porous materials are not suitable because they can absorb liquids and bacteria, creating a breeding ground for harmful microorganisms. While certain plastic surfaces are acceptable for food prep, they must be specifically designated for that purpose and treated for easy cleaning. This makes the broader category of nonporous material the most appropriate choice for ensuring food safety standards are met.