(a) The operator of a food establishment
shall ensure that
(1) materials used in the
construction of food-contact surfaces do not allow the migration of deleterious
substances or impart colors, odors, or tastes to food and are
(A) safe, durable, corrosion resistant, and
nonabsorbent;
(B) sufficient in
weight and thickness to withstand repeated washing;
(C) finished to have a smooth and easily
cleanable surface; and
(D)
resistant to pitting, chipping, scratching, scoring, distortion, and
decomposition;
(2)
solder is safe and made of corrosion resistant material; solder and flux
containing lead in excess of 0.2 percent may not be used as a food-contact
surface;
(3) only a safe lubricant
is used on equipment or food-contact surfaces;
(4) plastic liners or containers used for
food storage are made of safe materials;
(5) cast iron is used only
(A) as a cooking surface; or
(B) in utensils for serving food if the
utensils are used only as part of an uninterrupted process from cooking through
service;
(6) ceramic,
china, crystal, and decorative utensils, including hand-painted ceramic and
china that contact food, are lead-free or contain levels of lead that do not
exceed the limits set in Table C of this subsection; the operator shall
purchase utensils specified as lead-free, or use a commercial lead test kit to
test the food-contact surfaces of utensils;
TABLE F
MAXIMUM LEAD CONTENT
UTENSIL CATEGORY MAXIMUM LEAD
(milligrams per liter -
mg/l) Coffee or other hot beverage mugs 0.5 Bowls larger
than 1.1 liter (1.16 quart)1.0 Bowls smaller than 1.1 liter 2.0 Plates,
saucers, and other flat utensils 3.0
(7) copper and copper alloys, such as brass,
(A) do not contact food with a pH below six,
such as vinegar, fruit juice, or wine, except that copper or copper alloys may,
in the pre-fermentation or fermentation stage of beer brewing, contact beer
brewing ingredients that have a pH below six; and
(B) are not used for fittings or tubing
between a backflow prevention device, such as a double check valve, and a
carbonator;
(8) repealed
12/28/2006;
(9) food-contact
surfaces that have a perfluorcarbon resin coating are used only with
non-scoring or non-scratching utensils and cleaning aids;
(10) galvanized metal is not used for
food-contact surfaces that are in contact with food having a pH below six, such
as vinegar, fruit juice, or wine;
(11) materials used to make single-service or
single-use articles
(A) do not allow the
migration of deleterious substances, or impart colors, odors, or tastes to
food; and
(B) are safe and
clean;
(12) sponges are
not used in contact with food-contact surfaces that are
(A) cleaned and sanitized; or
(B) in use;
(13) nonfood-contact surfaces of equipment
that are exposed to splash, spillage, or other food soiling, or that require
frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and
smooth material, except that unfinished wood may be used for nonfood-contact
surfaces in a dry food storage room, walk-in freezer, or utility room;
unfinished wood shelving may not be used in a reach-in refrigeration or freezer
unit, except that unfinished wood may be used as shelving in a walk-in
freezer;
(14) containers and covers
are nonabsorbent, except that a container may be lined with a linen or napkin,
as specified in
18 AAC 31.224; and
(15) seafood shells are not used more than
once as serving or display containers.
(b) Unfinished wood or wicker may not be used
to hold food, except that
(1) unfinished wood
or wicker may be used if it is clean and lined with an impervious
single-service liner;
(2) dry bread
products or chips may be served in unfinished wood or wicker if the container
is lined with a single-service liner or a clean, dry napkin or linen;
(3) hard maple or an equally nonabsorbent
material may be used for cutting blocks, cutting boards, salad bowls, and
baker's tables; and
(4) wood may be
used for single-service articles, such as chopsticks, stirrers, or ice cream
spoons.
(c) Repeated use
of safe plastic, rubber, or rubberlike materials is allowed if the materials
are resistant under normal use to pitting, chipping, scratching, scoring,
distortion, and decomposition, and are of a weight and thickness that allows
repeated washing, rinsing, and sanitizing by normal warewashing
methods.
(d) Utensil or equipment
handles made of wrapped, absorbent, or hard-to-clean materials are
prohibited.
Effective 12/19/99, Register 152, the Department of
Environmental Conservation readopted
18 AAC 31.400, to affirm the
validity of that section following statutory amendments made in ch. 72, SLA
1998. The department also amended
18 AAC 31.400(a) (7). Chapter 72, SLA 1998 relocated
department authority to adopt regulations in 18 AAC 31 from AS 03.05 to AS
17.20.
