Interior food service facility wall surfaces should not be made of which material?

The preference for certain materials in the design of interior food service facility wall surfaces is based on factors such as hygiene, ease of cleaning, and resistance to damage. Wallboard, while commonly used in other applications, is not the best choice for food service facilities. This is primarily because wallboard is susceptible to moisture damage, which can lead to mold growth and structural integrity issues over time. In environments where food is prepared and served, it is crucial that wall surfaces can withstand frequent cleaning and exposure to water without deteriorating.

Materials like marble, concrete, and clay tile are typically favored in food service settings due to their durability, moisture resistance, and ease of cleaning. They can handle the rigorous demands of a kitchen environment where spills and splatters are common, and they do not harbor bacteria or mold as easily as wallboard does. Thus, the chosen material for wall surfaces in these facilities should prioritize safety, sanitation, and overall longevity.