What material should cookware be made from for safety in a food establishment?

• A. Plastic
• B. Aluminum
• C. Stainless steel
• D. Copper

Answer: (C)

In a food establishment, cookware must be safe, non-reactive with foods, and durable enough to withstand frequent washing and high cooking temperatures. Stainless steel fits best because it is non-reactive with most foods, so it won’t leach metals or alter flavors. It’s also highly durable, resistant to corrosion and staining, and stands up to the rough, repetitive cleaning routines of a kitchen. This makes it easy to sanitize properly and reduces the risk of contamination.

Plastic isn’t suitable for cooking at high heat and can melt or release chemicals. Aluminum conducts heat well but can react with acidic or salty foods, potentially leaching aluminum into the dish. Copper reacts with many foods and requires lining and ongoing maintenance to prevent contamination. So, stainless steel provides the safest, most reliable option for cookware in a commercial setting.