Section 18.31.400. Materials.

	(a)  The operator of a food establishment shall ensure that  
		(1) materials used in the construction of food-contact surfaces do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are   
			(A) safe, durable, corrosion resistant, and nonabsorbent;  
			(B) sufficient in weight and thickness to withstand repeated washing;  
			(C) finished to have a smooth and easily cleanable surface; and  
			(D) resistant to pitting, chipping, scratching, scoring, distortion, and decomposition;  
		(2) solder is safe and made of corrosion resistant material; solder and flux containing lead in excess of 0.2 percent may not be used as a food-contact surface;  
		(3) only a safe lubricant is used on equipment or food-contact surfaces;  
		(4) plastic liners or containers used for food storage are made of safe materials;  
		(5) cast iron is used only  
			(A) as a cooking surface; or  
			(B) in utensils for serving food if the utensils are used only as part of an uninterrupted process from cooking through service;  
		(6) ceramic, china, crystal, and decorative utensils, including hand-painted ceramic and china that contact food, are lead-free or contain levels of lead that do not exceed the limits set in Table C of this subsection; the operator shall purchase utensils specified as lead-free, or use a commercial lead test kit to test the food-contact surfaces of utensils;  
                                   TABLE F
                             MAXIMUM LEAD CONTENT
              UTENSIL CATEGORY                        MAXIMUM LEAD
                                                 (milligrams per liter
                                                 - mg/l)
Coffee or other hot beverage mugs                          0.5
Bowls larger than 1.1 liter (1.16 quart)                   1.0
Bowls smaller than 1.1 liter                               2.0
Plates, saucers, and other flat utensils                   3.0
		(7) copper and copper alloys, such as brass,  
			(A) do not contact food with a pH below six, such as vinegar, fruit juice, or wine, except that copper or copper alloys may, in the pre-fermentation or fermentation stage of beer brewing, contact beer brewing ingredients that have a pH below six; and  
			(B) are not used for fittings or tubing between a backflow prevention device, such as a double check valve, and a carbonator;  
		(8) repealed 12/28/2006;  
		(9) food-contact surfaces that have a perfluorcarbon resin coating are used only  with non-scoring or non-scratching utensils and cleaning aids;  
		(10) galvanized metal is not used for food-contact surfaces that are in contact with food having a pH below six, such as vinegar, fruit juice, or wine;  
		(11) materials used to make single-service or single-use articles  
			(A) do not allow the migration of deleterious substances, or impart colors, odors, or tastes to food; and  
			(B) are safe and clean;  
		(12) sponges are not used in contact with food-contact surfaces that are  
			(A) cleaned and sanitized; or  
			(B) in use;  
		(13) nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling, or that require frequent cleaning are constructed of a corrosion-resistant,  nonabsorbent, and smooth material, except that unfinished wood may be used for nonfood-contact surfaces in a dry food storage room, walk-in freezer, or utility room;  unfinished wood shelving may not be used in a reach-in refrigeration or freezer unit, except that unfinished wood may be used as shelving in a walk-in freezer;  
		(14) containers and covers are nonabsorbent, except that a container may be lined with a linen or napkin, as specified in 18 AAC 31.224; and  
		(15) seafood shells are not used more than once as serving or display containers.  
	(b)  Unfinished wood or wicker may not be used to hold food, except that  
		(1) unfinished wood or wicker may be used if it is clean and lined with an impervious single-service liner;  
		(2) dry bread products or chips may be served in unfinished wood or wicker if the container is lined with a single-service liner or a clean, dry napkin or linen;  
		(3) hard maple or an equally nonabsorbent material may be used for cutting blocks, cutting boards, salad bowls, and baker's tables; and   
		(4) wood may be used for single-service articles, such as chopsticks, stirrers, or ice cream spoons.  
	(c)  Repeated use of safe plastic, rubber, or rubberlike materials is allowed if the materials are resistant under normal use to pitting, chipping, scratching, scoring, distortion, and decomposition, and are of a weight and thickness that allows repeated washing, rinsing, and sanitizing by normal warewashing methods.  
	(d)  Utensil or equipment handles made of wrapped, absorbent, or hard-to-clean materials are prohibited.  

Authorities

17.20.005;17.20.020;17.20.072;17.20.180;17.20.290;44.46.020;03.05;17.20

Notes

Authority

AS 17.20.005 AS 17.20.020 AS 17.20.072 AS 17.20.180 AS 17.20.290 AS 44.46.020 Editor's note: Effective 12/19/99, Register 152, the Department of Environmental Conservation readopted 18 AAC 31.400, to affirm the validity of that section following statutory amendments made in ch. 72, SLA 1998. The department also amended 18 AAC 31.400(a)(7). Chapter 72, SLA 1998 relocated department authority to adopt regulations in 18 AAC 31 from AS 03.05 to AS 17.20.

History

Eff. 5/18/97, Register 142; am/readopt 12/19/99, Register 152; am 12/28/2006, Register 180

References

18.31.400;18.31