§ 46.521. Materials in multiuse utensils and food-contact surfaces.

 (a)  Required characteristics. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors or tastes to food. Under normal use conditions these materials shall be all of the following:

   (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.

   (5)  Resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

 (b)  Cast iron: use limitation. Except as specified in paragraphs (1) and (2), cast iron may not be used for utensils or food-contact surfaces of equipment.

   (1)  Cast iron may be used as a surface for cooking.

   (2)  Cast iron may be used in utensils for serving food if the utensils are used only as part of an uninterrupted process from cooking through service.

 (c)  Lead in ceramic, china and crystal utensils: use limitation. Ceramic, china, crystal utensils and decorative utensils (such as hand painted ceramic or china) that are used in contact with food shall be lead-free or contain levels of lead not exceeding the limits of the following utensil categories:

 (d)  Copper: use limitation.

   (1)  Except as specified in paragraph (2), copper and copper alloys (such as brass) may not be used in contact with a food that has a pH below 6 (such as vinegar, fruit juice or wine) or for a fitting or tubing installed between a backflow prevention device and a carbonator.

   (2)  Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.

 (e)  Galvanized metal: use limitation. Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.

 (f)  Sponges: use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.

 (g)  Lead in pewter alloys: use limitation. Pewter alloys containing lead in excess of 0.05% may not be used as a food-contact surface.

 (h)  Lead in solder and flux; use limitation. Solder and flux containing lead in excess of 0.2% may not be used as a food-contact surface.

 (i)  Wood: use limitation. Except as specified in paragraphs (1)—(3), wood and wood wicker may not be used as a food-contact surface.

   (1)  Hard maple or an equivalently hard, close-grained wood may be used for the following:

     (i)   Cutting boards; cutting blocks; bakers’ tables; and utensils such as rolling pins, doughnut dowels, salad bowls, pizza peels and chopsticks.

     (ii)   Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110°C (230°F) or above.

   (2)  Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables or nuts are used.

   (3)  If the nature of the food requires removal of rinds, peels, husks or shells before consumption, the whole, uncut, raw food may be kept in the following:

     (i)   Untreated wood containers.

     (ii)   Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800 (relating to preservatives for wood).

 (j)  Nonstick coatings use limitation. Multiuse kitchenware (such as frying pans, griddles, sauce pans, cookie sheets and waffle bakers) that have a perfluorocarbon resin coating shall be used with nonscoring or nonscratching utensils and cleaning aids.

   This section cited in 7 Pa. Code §  46.3 (relating to definitions); 7 Pa. Code §  46.501 (relating to acceptability of food equipment certified or classified for sanitation by an ANSI-accredited certification program); 7 Pa. Code §  46.671 (relating to equipment: good repair and proper adjustment); and 7 Pa. Code §  46.691 (relating to utensils and temperature and pressure measuring devices: repair and calibration).