New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-5 - Vending Of Food And Beverages
Food Vending Machine Construction-Exterior
Section 14-5.95 - Definitions relating to equipment and utensils

(a) Approved means 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 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 food vending machines, food heating devices, tables, counters, refrigerators, sinks, ovens and similar items, other than utensils, used in the operation of a food vending operation.

(d) Food-contact surfaces are the surfaces of equipment, utensils, food vending machines and single-service items 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) Nonfood-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 or drinking.

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