What material is suitable for food preparation surfaces?

Using non-porous materials such as stainless steel for food preparation surfaces is ideal because these materials do not absorb liquids or bacteria, making them easy to clean and sanitize. Stainless steel is durable, resistant to corrosion, and can withstand frequent washing with disinfectants.

In contrast, wooden surfaces can harbor bacteria due to their porous nature and are more difficult to fully sanitize after food preparation, particularly with raw meats. Glass can be suitable in some contexts, but it is prone to breakage and can also be difficult to maintain without scratches that might harbor microorganisms. Plywood, being a type of wood, shares similar disadvantages as traditional wood surfaces and is not recommended for food contact areas. Choosing non-porous materials ensures compliance with health and safety regulations and provides a safer environment for food preparation.