Title: Section 14-4.103 - Definitions relating to equipment and utensils

Effective Date

02/22/1985

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.

Volume

VOLUME A (Title 10)

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