EQUIPMENT AND UTENSILS

Section 14-4.100 - Construction

EQUIPMENT AND UTENSILS

14-4.100 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, and are to be 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: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-4.101 - Equipment and utensils; materials permitted and prohibited

14-4.101 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, nonabsorbent and durable under normal use. They are not to impart odor, color or taste nor to 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 boards and work surfaces, and are to be maintained in a smooth, clean condition.

(c) Tubing conveying beverages or beverage ingredients is to be fabricated from safe materials. All lines conducting carbon dioxide gas are to be stainless steel, food-grade plastic or other material that will not produce toxic substances when exposed to carbon dioxide or carbonated water.

Effective Date: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-4.102 - Equipment acceptable

14-4.102 Equipment acceptable.

Equipment installed in mobile 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: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-4.103 - Definitions relating to equipment and utensils

14-4.103 Definitions relating to equipment and utensils.

(a) Approvedmeans that under conditions of use the State Commissioner of Health, based on evaluation of the physical characteristics and usual usages, has determined it to be in conformance with good public health practices.

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

(c) Equipmentis all stoves, ranges, hoods, tables, counters, refrigerators, sinks and similar items other than utensils, used in the operation of a mobile food establishment.

(d) Food-contact surfacesare 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) Food-gradewhen used as a description means that the material, object, equipment or item is nontoxic, will not contribute any contaminant to food through migration or its own deterioration under usual conditions of regular use, and is constructed or fabricated to perform its intended function in an acceptable manner.

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

(g) Nonfood-contact surfacesare surfaces other than food-contact surfaces.

(h) Single-service articlesare items intended by the manufacturer to be discarded after using item once for eating or drinking.

(i) Tablewareis all multi-use eating and drinking utensils.

(j) Utensilis any tableware and kitchenware used in the storage, preparation, transfer or service of food.

Effective Date: 
Friday, February 22, 1985
Doc Status: 
Complete

Section 14-4.104 - Single-service articles; when required

14-4.104 Single-service articles; when required.

Single-service articles are to be furnished to consumers at all mobile food service establishments and pushcarts. Single-service articles are to be discarded after use.

Doc Status: 
Complete

Section 14-4.105 - Equipment location

14-4.105 Equipment location.

Equipment is to be located and installed in a way that prevents food contamination and facilitates cleaning the establishment. Unobstructed working spaces are to be provided sufficient to permit employees to perform their duties readily without contamination of food or food-contact surfaces by clothing or personal contact.

Doc Status: 
Complete