Characteristics of Food Contact surface materials ...

food Protection Trends, Vol. 32, No. 10, Pages 574 584. Copyright 2012, International Association for food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864. Characteristics of food Contact surface materials : Stainless Steel Ronald H. Schmidt,1* Daniel J. Erickson,2 Steven Sims3 and Philip Wolff4. 1. food Science and Human Nutrition Dept., University of Florida, 110370, Gainesville, FL 32611, USA;. 2. Harold Wainness and Associates, 2460 1st Ave. East, North St. Paul, MN 55109, USA; Dept. of Health and Human Services, food and Drug Administration, Office of food Safety, Center for food Safety and Applied Nutrition, 5100 Paint Branch Pkwy., College Park, MD 20740-3835, USA; Dept. of Agriculture, Agricultural Marketing Service, Dairy Grading Branch, 1400 Independence Ave., SW, Washington, 20250-2030, USA. summary This technical review article describes the properties and Characteristics of stainless steel in sanitary design when used as a food Contact surface , particularly when compliance with the requirements of standards promulgated by 3-A Sanitary Standards, Inc.

of a higher grade designation. magnetic stainless steel These alloys are are used for high-grade cutlery and razor less commonly used in food equipment applications than are non-magnetic alloys. However, they may be used for highly specialized applica-tions. They are formulated from Fe-C-Cr alloys, generally without Ni. The two

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