A Non Food Contact Surface Must Be

A Non-Food Contact Surface Must Be: A Comprehensive Guide to Hygiene and Safety

Maintaining a clean and hygienic environment, especially in food processing and handling areas, is paramount. This involves understanding the nuances of various surfaces and implementing appropriate cleaning and sanitation protocols. A significant part of this process focuses on non-food contact surfaces. While they don't directly touch food, these surfaces play a crucial role in preventing cross-contamination and maintaining overall hygiene. This article delves into the essential characteristics and requirements for non-food contact surfaces, highlighting the best practices for their cleaning and maintenance.

Defining Non-Food Contact Surfaces

Non-food contact surfaces encompass all surfaces in a food handling environment that do not come into direct contact with food during processing, preparation, or storage. Examples include:

• Floors and walls: These large surfaces can harbor significant amounts of dirt, debris, and microorganisms.
• Ceilings and overhead structures: Dust, grease, and other contaminants can accumulate on ceilings and fall onto food preparation areas.
• Equipment exteriors: The outer casings of equipment like refrigerators, ovens, and mixers are considered non-food contact surfaces.
• Doors and handles: These high-touch areas can accumulate significant microbial load.
• Light fixtures and ventilation systems: These areas can harbor dust and other contaminants.
• Waste disposal areas: Proper sanitation of these areas is crucial to prevent pest infestation and cross-contamination.

Key Characteristics of Hygienic Non-Food Contact Surfaces

Several key characteristics determine whether a non-food contact surface meets hygiene standards. These include:

1. Easy to Clean and Sanitize:

The ideal non-food contact surface should be smooth and non-porous. Porous materials such as wood or untreated concrete can trap bacteria and other contaminants, making them difficult to clean and sanitize effectively. Smooth surfaces, such as stainless steel, glazed tiles, and epoxy coatings, are easier to clean and less likely to harbor microorganisms.

2. Durable and Resistant to Damage:

Frequent cleaning and sanitizing can damage less durable surfaces. Durable materials are crucial to withstand the rigors of regular cleaning and prevent chipping, cracking, or other damage that could harbor contaminants. Stainless steel, for instance, is highly durable and resistant to corrosion.

3. Resistant to Chemical Degradation:

Cleaning and sanitizing often involve the use of chemicals. Chemical resistance is essential to prevent degradation of the surface material, which could compromise its structural integrity and hygiene. Many modern materials are designed to withstand the harsh chemicals used in food processing environments.

4. Resistant to Microbial Growth:

Some materials inherently resist microbial growth. Others might require the application of antimicrobial coatings or treatments to inhibit bacterial proliferation. Antimicrobial properties can significantly contribute to maintaining hygiene.

5. Moisture-Resistant:

Excessive moisture can promote microbial growth. Non-food contact surfaces should be moisture-resistant to prevent water damage and the creation of environments conducive to bacterial proliferation. Proper ventilation is equally important in this respect.

6. Non-toxic and Food-Safe Materials:

Materials used for non-food contact surfaces must be non-toxic and food-safe, meaning they don't leach harmful chemicals into the surrounding environment. This is critical to prevent potential contamination of food products.

Cleaning and Sanitizing Non-Food Contact Surfaces: Best Practices

Regular and thorough cleaning and sanitizing of non-food contact surfaces are crucial to maintain hygiene. A comprehensive cleaning program should include:

1. Pre-Cleaning:

This step involves removing loose dirt, debris, and other contaminants from the surface. This can be accomplished using methods such as sweeping, vacuuming, or wiping with a damp cloth. The goal is to prevent the spread of contaminants during the subsequent cleaning and sanitizing steps.

2. Cleaning:

This stage involves the application of a detergent or cleaning agent to remove grease, grime, and other embedded contaminants. The choice of cleaning agent should be appropriate for the type of surface and the nature of the contaminants. Always follow the manufacturer's instructions for dilution and application.

3. Rinsing:

Thorough rinsing is essential to remove all traces of the cleaning agent. Residual cleaning agents can interfere with the effectiveness of the sanitizing process and potentially leave undesirable residues.

4. Sanitizing:

Sanitizing is the process of reducing the number of microorganisms on the surface to a safe level. This is usually achieved through the application of a sanitizer, such as chlorine bleach solution, quaternary ammonium compounds, or iodine solutions. It's crucial to follow the manufacturer's instructions regarding contact time and concentration.

5. Drying:

Allowing surfaces to air dry is generally preferred, but if necessary, clean cloths or paper towels can be used. Avoid using cloths that have been used to clean other areas to prevent cross-contamination.

Specific Considerations for Different Non-Food Contact Surfaces:

The cleaning and sanitizing procedures should be tailored to the specific type of surface. Here are some examples:

Floors:

Floors require regular sweeping, mopping, and occasional deep cleaning. The choice of cleaning agents should consider the type of flooring material. Consider using appropriate floor cleaning equipment for efficiency.

Walls:

Walls should be cleaned regularly, paying attention to areas where grease and other contaminants might accumulate. Washable paint or tile are ideal for walls in food handling areas.

Equipment Exteriours:

Clean equipment exteriors regularly, paying particular attention to areas where spills or splatters might occur. Use cleaning agents compatible with the equipment material.

Doors and Handles:

These high-touch areas should be cleaned and sanitized frequently, particularly in high-traffic areas. Consider using antimicrobial wipes or solutions for enhanced sanitation.

Monitoring and Documentation:

Maintaining records of cleaning and sanitizing activities is essential to ensure compliance with food safety regulations. This documentation should include:

• Cleaning schedule: A detailed schedule outlining the frequency of cleaning and sanitizing for each surface.
• Cleaning logs: Records of each cleaning and sanitizing event, including date, time, personnel involved, cleaning agents used, and any observations.
• Temperature logs: Records of sanitizer solution temperatures to ensure effectiveness.

Preventing Contamination:

Beyond regular cleaning and sanitizing, several strategies can help prevent contamination of non-food contact surfaces:

• Pest control: Implement a comprehensive pest control program to prevent infestations.
• Good hygiene practices: Encourage staff to maintain good hygiene practices, such as handwashing and wearing appropriate protective clothing.
• Proper waste disposal: Ensure proper disposal of waste to minimize the risk of attracting pests and spreading contaminants.
• Regular maintenance: Regular inspections and maintenance of equipment and facilities can prevent breakdowns and the accumulation of contaminants.

Conclusion:

Maintaining the hygiene of non-food contact surfaces is an integral part of ensuring food safety. By selecting appropriate materials, implementing thorough cleaning and sanitizing procedures, and employing preventive measures, food processing and handling establishments can effectively minimize the risk of contamination and maintain a clean and hygienic environment. Remember, consistent adherence to best practices is critical to protecting public health and ensuring food safety compliance. Regular training for staff on proper cleaning and hygiene practices is a vital element of any successful food safety program.