Food -contact surface that retain their existing qualities under normal-use condition are considered?

Food-contact surfaces that retain their existing qualities under normal-use conditions are considered "non-porous" or "smooth" surfaces. These surfaces do not harbor bacteria or contaminants, making them safe for food preparation and handling. Additionally, they are typically easy to clean and sanitize, ensuring food safety and hygiene standards are maintained. Examples include stainless steel and certain types of plastics.