Surfaces which come in contact with food products during the normal course of operations.¹ Examples include tables or counters used for sorting and display or equipment, such as containers and conveyor belts, that contact fresh produce when used in harvesting, post harvesting, and packing operations.¹

1. Guide to minimize microbial food safety hazards for fresh fruits and vegetables [Internet]. U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition (CFSAN); 1998 Oct. Available from: http://col.st/17crvMH