FOOD-CONTACT SURFACES; CHARACTERISTICS AND MATERIALS. 4-101.11

Materials that are used in the construction of utensils and food-contact surfaces of equipment must not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions must be: P1 A. safe; P1 B. durable, corrosion-resistant, and nonabsorbent; C. sufficient in weight and thickness to withstand repeated warewashing; D. finished to have a smooth, easily cleanable surface; and E. resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.