Not always. For equipment that is fixed in place, the FDA Food Code gives three choices: leave room to clean around it, set it against the wall with a gap of no more than 1/32 inch, or seal it to the wall if it is exposed to spillage. A table that is easy to move is not covered by this rule at all.
To replace or raise table legs, see these 35 in. adjustable stainless table legs.
What the Food Code says
Section 4-402.11 of the FDA Food Code applies to equipment that is fixed because it is not easily movable. It has to be installed in one of three ways:
- Spaced to allow access for cleaning along the sides, behind and above the equipment
- Spaced from adjoining equipment, walls and ceilings by no more than 1 millimeter, which is one thirty-second of an inch
- Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage
The point of all three is the same. Either you can get behind the table to clean, or nothing can get behind it in the first place.
When a table counts as easily movable
The Food Code defines easily movable equipment as equipment that is portable, or mounted on casters, gliders or rollers, or fitted with a mechanical means to tilt it safely for cleaning. It must also have no utility connection, or one that disconnects quickly, or a flexible line long enough to let the equipment be moved for cleaning.
A plain stainless work table has no plumbing, gas or power. Put it on casters, or keep it light enough that staff really do pull it out, and it meets the definition. A table that is bolted to the floor, loaded with heavy equipment, or plumbed with a sink is fixed, and one of the three choices above applies.
Tables with a backsplash
A backsplash stops food and liquid from running off the back edge of the table. It does not close the gap between the table and the wall by itself. Where a fixed table sits against a wall in a wet or messy prep area, it is common practice to run a bead of kitchen-grade silicone sealant along the top of the backsplash where it meets the wall. Many inspectors ask for exactly that.
Do not forget the floor
The next section, 4-402.12, covers the space under floor-mounted equipment that is not easily movable. It has to be sealed to the floor or raised on legs that give at least 6 inches of clearance between the floor and the equipment. The code allows 4 inches where no part of the floor under the equipment is more than 6 inches from the point of cleaning access. If your table has an undershelf, check how high it sits. Adjustable undershelves can be raised.
How to choose
If the table is against a wall and takes spills, set it tight and seal it. If it is used for dry work or holds equipment, either pull it far enough from the wall to clean behind or put it on casters. Island tables are already open on all sides. Whatever you choose, be ready to show the inspector how you clean behind and under it.
Your local health department has the final say, so confirm with them before you build or buy.
What to buy
See our stainless steel work tables with and without a backsplash, and the casters and leg parts in table accessories if you would rather make a table movable than seal it. For countertop cooking equipment, equipment stands are built for the job. Stainless sheet metal protects the wall behind a prep area. Express KitchQuip stainless steel work tables are NSF certified, and freight to the 48 contiguous states is included in the price.