NAC446.215. Materials for equipment and utensils.

     1. Equipment and utensils designed for multiple use must be constructed and repaired with safe materials and must be resistant to corrosion, nonabsorbent, smooth, easy to clean and durable under conditions of normal use.

     2. Articles designed for a single use must be made from materials which are clean, sanitary and safe.

     3. Equipment, utensils and articles designed for a single use must not impart any odor, color or taste, or contribute to the contamination of food.

     4. If solder is used, it must be nontoxic, free of cadmium, lead, antimony and bismuth and resistant to corrosion.

     5. Hard maple or materials which are equivalently nonabsorbent, nontoxic, smooth and free of cracks, crevices or open seams may be used for cutting blocks, cutting boards, salad bowls, bakers’ tables and wooden paddles used in confectionary operations for pressure scraping kettles when confections are manually prepared at a process temperature of 230°F (110°C) or above.

     6. Wood may be used for articles designed for a single use, such as chop sticks, stirrers or spoons for ice cream.

     7. Except as otherwise provided in subsections 5 and 6, surfaces which come into contact with food may not be made of wood.

     8. Materials such as plastic or rubber that resist scratching, scoring, decomposition, crazing, chipping and distortion under normal use and are of a sufficient weight and thickness to permit cleaning and sanitizing by normal methods, may be used repeatedly as long as they remain smooth, nonabsorbent and easy to clean.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.1 subsecs. 5.1.1-5.1.6, eff. 9-17-82]—(NAC A 10-14-88)