According to FDA Food Code, which characteristic is essential for surfaces in food preparation areas?

Surfaces in food preparation areas must be non-porous to meet the standards set by the FDA Food Code. Non-porous materials do not absorb liquids or allow food particles to penetrate, which is critical in preventing the growth of bacteria and ensuring proper sanitation. These surfaces can be easily cleaned and disinfected, reducing the risk of cross-contamination during food preparation.

In contrast, porous materials can harbor bacteria and other pathogens, which can pose a significant risk to food safety. Softness, absorbency, and porosity all contribute to the potential for these harmful microorganisms to thrive, as they can retain moisture and food residues. Therefore, the use of non-porous surfaces is emphasized to maintain hygienic conditions in food handling environments.