NRFSP International Certified (IC) Practice Exam

In food areas, floors should be non-porous and easy to sanitize to prevent moisture from soaking in and harboring bacteria. Non-absorbent surfaces, such as quarry tile, resist moisture, stains, and most cleaners, making them much easier to clean and sanitize between uses. They also tend to be durable and can be installed with slip-resistant finishes to reduce accidents. Carpet traps moisture and is hard to sanitize, which can lead to odors, mold, and pests. Wood absorbs moisture, can warp or crack, and is not ideal in wet, high-traffic food spaces. Polished concrete can be acceptable if it’s sealed and maintained properly, but it can still be slick when wet and may require ongoing sealing and upkeep. Therefore, non-absorbent flooring best supports the sanitation and maintenance needs of food areas.