New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-1 - Food Service Establishments
Equipment and Utensils
Section 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 similiar 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.