What type of material must equipment be made of to be food-grade?

To be classified as food-grade, equipment must be made of materials that are corrosion-resistant and non-toxic. This ensures that the equipment does not react with food products or leach harmful substances into them during processing or storage. Corrosion-resistant materials are important in preventing degradation over time, especially when exposed to moisture, acidic foods, or cleaning agents, which can compromise food safety.

Non-toxic materials are crucial because they must not pose any health hazards to consumers. This means that all components used in food-grade equipment must comply with strict safety standards to ensure food remains uncontaminated.

Other options, while they may describe certain qualities of materials, do not specifically address the crucial aspects of food-grade materials needed to ensure food safety. For instance, lightweight and disposable materials may not meet durability or safety criteria, and transparent or flexible materials might not necessarily be safe for food contact. Heavy-duty and industrial materials may imply strength but do not automatically guarantee that those materials are non-toxic or safe for food use. The specific combination of being both corrosion-resistant and non-toxic is what solidifies the classification of materials as food-grade.