The availability of potable water is critical to maintaining the safe and hygienic operation of the food establishment. Non-potable water will contaminate everything it comes into contact with, including food, and this can be dangerous to the public (CFISIG, 2004). 2.1.13 Surfaces and equipment in contact with food The rooms contained plastic bottles, stainless steel tables, cardboard food boxes, spreading machine and metal tools such as cutters. All were in good condition, undamaged and made of non-toxic materials. Since food can come into contact with this equipment, it is essential that it does not introduce toxic substances into food. This could be harmful to customers. Furthermore, having this equipment in good condition facilitates the removal of microorganisms more effectively; Damage to the equipment, such as cracks, can cause the surface to be uneven and therefore difficult to clean. Additionally, damaged equipment can introduce physical food hazards, such as metal parts of the dough rolling machine, which can cause injury