Nonfood contact surfaces in a food-service establishment . A. can be disregarded as food safety hazards
B. should only be cleaned with a "comestible", or edible, cleaning product
C. can be subdivided into high-proximity and low-proximity surfaces to determine whether they require cleaning
D. should be washed to prevent dirt, food residue and other debris from accumulating

D.

Explanation:

Even if it is a nonfood contact surface, human life still leaves debris, same for motion or any other inhabitant. Such as dirt from the outside, oils from the skin, dead skin, hair, etc. As time goes by in a populated place it needs to be cleaned, for lack of spreading disease and more.

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