Materials used in construction of utensils and food-contact surfaces of equipment.

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: 1. Safe; 2. Durable, corrosion-resistant and nonabsorbent; 3. Sufficient in weight and thickness to withstand repeated warewashing; 4. Finished to have a smooth, easily cleanable surface; and 5. Resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.