EQUIPMENT AND UTENSILS

Section 14-1.90 - Construction

EQUIPMENT AND UTENSILS

14-1.90 Construction.

Equipment and utensils are to be constructed of safe materials which will not contaminate or otherwise affect food. Such materials are to be resistant to denting, buckling, pitting, chipping, distortion, cracking and crazing, smooth, easily cleanable and free from breaks, open seams, cracks, chips, pits and similar imperfections. Equipment and utensils are to be free from difficult-to-clean internal corners and crevices. Food-contact surfaces are to be readily accessible for cleaning.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.91 - Equipment and utensils; materials permitted and prohibited

14-1.91 Equipment and utensils; materials permitted and prohibited.

(a) Materials, including food-grade plastics used in the construction and repair of equipment and utensils are to be nontoxic, not affected by foods, cleaning compounds, or such other substances which may be found in the use environment, non-absorbent and durable under normal use. They are not to impart odor, color or taste nor contribute to the contamination of food, and are to maintain their original properties under repeated use. Painted food-contact surfaces are prohibited.

(b) Hard maple or other equivalent nonabsorbent material meeting the above criteria may be used for cutting blocks and cutting boards, baker's tables and work surfaces, and are to be maintained in a smooth, clean condition.

(c) Canvas, cloth and other porous material, other than for single-service use, are prohibited as a food-contact surface.

(d) Materials are to be of sufficient weight and thickness to permit cleaning and sanitizing.

(e) Tubing conveying beverages or beverage ingredients is to be fabricated from food-grade materials.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.92 - Equipment lubrication

14-1.92 Equipment lubrication.

Equipment containing bearings and gears requiring lubricants is to be designed and constructed so that the lubricant cannot leak, drip or be forced into the food or onto food-contact surfaces. Food-grade lubricants are to be used on or within food-contact surfaces.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.93 - Equipment construction; cleanability

14-1.93 Equipment construction; cleanability. Equipment is to be constructed to be cleanable:

(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, a screwdriver or an open-end wrench kept available near the equipment, unless designed for in-place cleaning.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.94 - Equipment construction; in-place cleaning

14-1.94 Equipment construction; in-place cleaning. Equipment intended for in-place cleaning is to be constructed so that:

(a) cleaning and sanitizing solutions can be circulated throughout a fixed system using an effective cleaning and sanitizing regimen;

(b) cleaning and sanitizing solutions contact all interior food-contact surfaces; and

(c) the system is self-draining or can be completely evacuated.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.95 - Equipment acceptable

14-1.95 Equipment acceptable.

Equipment installed in existing food service establishments is acceptable in that establishment provided that it is in good repair, maintained in a sanitary condition, the food-contact surfaces are nontoxic and it performs its intended function in a satisfactory manner without contaminating food by normal use.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.96 - Definitions relating to equipment and utensils

14-1.96 Definitions relating to equipment and utensils.

(a) Approved means acceptable under conditions of use to the permit-issuing official, based on the determination of conformance to appropriate standards and good public health practice.

(b) Easily cleanable means readily accessible and of material and finish fabricated so that residues may be completely removed by normal cleaning methods.

(c) Equipment is all stoves, ranges, hoods, meatblocks, tables, counters, refrigerators, sinks, dishwashing machines, steamtables and similar items, other than utensils, used in the operation of a food establishment.

(d) Food-contact surfaces are the surfaces of equipment, utensils, kitchenware and tableware which are normally contacted by food, or which food may contact and drain back into food or onto food-contact surfaces.

(e) Kitchenware is all multi-use utensils other than tableware used in the storage, preparation, transfer, conveyance or service of food.

(f) Non-food-contact surfaces are surfaces other than food-contact surfaces.

(g) Single-service articles are items intended by the manufacturer to be discarded after using item once for eating, drinking or as a container.

(h) Tableware is all multi-use eating and drinking utensils.

(i) Utensil is any tableware and kitchenware used in the storage, preparation, transfer or service of food.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete

Section 14-1.97 - Single-service articles; when required

14-1.97 Single-service articles; when required.

Single-service articles are to be furnished to consumers at all food service establishments which do not have effective facilities for cleaning and sanitizing tableware. Single-service articles are to be discarded after one use.

Effective Date: 
Sunday, October 1, 1978
Doc Status: 
Complete