Joints and seams in the food-contact zone should be sealed and smooth.

• A. Yes, all joints and seams must be sealed and smooth
• B. No, they may be rough
• C. Only if not contacting food
• D. Only on new equipment

Answer: (A)

Joints and seams in the food-contact zone must be sealed and smooth to ensure effective cleaning and sanitation. Smooth, sealed surfaces are easy to wipe, rinse, and sanitize, leaving no crevices where food particles, moisture, or biofilm can hide and multiply. Rough or unsealed seams create niches that trap debris and are difficult to reach with cleaners, increasing the risk of contamination and cross-contact. This requirement applies to equipment that is in use, not just new equipment, because ongoing maintenance keeps the surface safe over time.