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EQUIPMENT DESIGN AND CONSTRUCTION 10a. Food contact surfaces PUBLIC HEALTH SIGNIFICANCE Food contact surfaces of equipment and utensils must be designed and constructed to be smooth, durable, non-absorbant and easily cleanable. These surfaces must also be constructed of safe materials that will not impart toxic substances into the food when foods are in contact with these surfaces. Equipment that is of poor design and construction does not allow for easy cleaning and will result in the accumulation of soil and the contamination of the food that comes into contact with it. |
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