NAC446.235. Surfaces which may contact food.

     1. Surfaces which may come into contact with food must be easily cleanable, smooth and free of breaks, open seams, cracks, chips, pits and similar imperfections. These surfaces must be free of internal corners and crevices which are difficult to clean.

     2. Copper and copper alloys, such as brass, may not be used in contact with a food that has a pH below 7.0, such as vinegar, fruit juice or wine, or for a fitting or tubing installed between a carbonator and a device to prevent backflow.

     3. Galvanized metal may not be used for utensils or surfaces which may come into contact with food that are on equipment used for beverages, moist food or hygroscopic food.

     4. Except as otherwise provided in this subsection, linens and napkins may not be used in contact with food. Linens and napkins may be used to line containers used for the service of food if the linens or napkins are replaced each time the container is refilled.

     5. Cloth gloves and gloves made of a material that is resistant to cuts may be used in direct contact with food that is subsequently cooked, such as frozen food or a primal cut of meat.

     6. Pewter may not be used as a surface which may come into contact with food.

     7. Cast iron may be used as a surface which may come into contact with food only if the food is nonacidic and the surface is heated.

     8. Unless designed for cleaning in place, surfaces which come into contact with food must be accessible for cleaning and inspection:

     (a) Without being disassembled;

     (b) By disassembling without the use of tools; or

     (c) By easy disassembling with the use of only simple tools such as a mallet, screwdriver or open-ended wrench. Such tools must be kept clean and maintained near the equipment and must be stored in such a manner that they do not contaminate food or surfaces which may come into contact with food.

     9. Product modules, lids, dispensing units and utensils must be designed and fabricated to comply with this section.

     10. Cold plates or other devices that are used to chill liquids must be built into a bin used for the storage of ice.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.2 subsecs. 5.2.2 & 5.2.8, eff. 9-17-82]—(NAC A 10-14-88; 9-16-92; 5-23-96)