§ 50-136. Materials.

(a)

Generally. Multiuse equipment and utensils used in food service establishments shall be constructed and repaired with safe materials, including finishing materials; shall be corrosion resistant and nonabsorbent; and shall be smooth, easily cleanable and durable under conditions of normal use. Single-service articles shall be made from clean, sanitary, safe materials. Equipment, utensils and single-service articles shall not impart odors, color or taste nor contribute to the contamination of food.

(b)

Solder. If solder is used, it shall be composed of safe materials and be corrosion resistant.

(c)

Wood. Hard maple or equivalently nonabsorbent material that meets the general requirements set forth in subsection (a) of this section may be used for cutting blocks, cutting boards, salad bowls and baker's tables. Wood may be used for single-service articles, such as chopsticks, stirrers or ice cream spoons. The use of wood as a food contact surface under other circumstances is prohibited.

(d)

Plastics. Safe plastic or safe rubber or safe rubberlike materials that are resistant under normal conditions of use to scratching, scoring, decomposition, crazing, chipping and distortion; that are of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods; and which meet the general requirements set forth in subsection (a) of this section are permitted for repeated use.

(e)

Mollusk and crustacea shells. Mollusk and crustacea shells may be used only once as a serving container. Further reuse of such shells for food service is prohibited.

(f)

Single-service articles. Reuse of single-service articles is prohibited.

(Code 1970, § 11-75; Ord. No. 80-24, §§ 4.1—4.6, 9-23-80)