What material is recommended for food prep surfaces to minimize risk of contamination?

Using plastic for food prep surfaces is recommended primarily because it offers several advantages in minimizing the risk of contamination. Plastic surfaces are non-porous, which means they do not absorb liquids or food particles, making them easier to clean and sanitize effectively. Unlike wood, plastic does not harbor bacteria in cracks and grooves since it can be washed thoroughly in hot, soapy water and sanitized without much difficulty.

Additionally, plastic surfaces can be manufactured to specific standards that ensure safety and durability in food processing environments. They can also be color-coded for different types of food preparation, which helps prevent cross-contamination. For example, a designated cutting board can be used solely for raw meats, while another can be used for vegetables, which aids in maintaining safety protocols in food handling.

While metals and glass can also be suitable for food prep surfaces, they do not offer the same ease of cleaning and maintenance as plastic, especially concerning the prevention of unintentional cross-contamination. Metal surfaces may show wear over time, leading to issues similar to wood, where bacteria could settle in scratches and dents. Similarly, glass can shatter, posing safety risks. Therefore, plastic is recognized as an ideal material in commercial kitchens for food preparation surfaces due to its hygienic properties and ease