Certified Professional Food Safety (CP-FS) Practice Exam

Which type of wood is permissible for use in food contact surfaces at temperatures above 110F?

1. Pine

2. Hardwoods, like maple

3. Bamboo

4. Softwoods, like cedar

The correct answer is: Hardwoods, like maple

The suitability of wood for food contact surfaces, particularly at elevated temperatures, is essential for ensuring food safety. Hardwoods, like maple, are the correct choice for use in food contact surfaces at temperatures above 110°F due to their density and tighter grain structure. These characteristics make hardwoods less porous, which can help prevent the absorption of moisture and food particles, thereby reducing the likelihood of harboring bacteria. Additionally, hardwoods tend to have natural antibacterial properties, which can further enhance their safety as food contact surfaces. In environments where high temperatures are involved, the more stable nature of hardwoods can withstand the thermal stresses without breaking down or releasing harmful substances. Other types of wood, such as softwoods (like pine or cedar) and bamboo, do not possess the same level of durability and may be more prone to promoting bacteria and odor retention at higher temperatures. The greater porosity and lower density of these woods can result in an increased risk of contamination, making them less suitable for direct food contact surfaces when temperatures rise above the outlined threshold.