Section 11-50-45 - Materials for construction and repair(a) 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 and under normal use conditions shall be: (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.(b) Cast iron, use limitation. (1) Except as specified in paragraphs (2) and (3), cast iron may not be used for utensils or food-contact surfaces of equipment;(2) Cast iron may be used as a surface for cooking;(3) 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, use limitation. (1) Ceramic, china, and 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 utensil categories in Table 45-1: Table 45-1
Utensil Category | Ceramic Article Description | Maximum Lead mg/L |
Beverage mugs, cups, pitchers | Coffee mugs | 0.5 |
Large hollowware (excluding pitchers) | Bowls > 1.16 quart | 1 |
Small hollowware (excluding cups and mugs) | Bowls > 1.16 quart | 2.0 |
Flat tableware | Plates, saucers | 3.0 |
(2) Pewter alloys containing lead in excess of 0.05, per cent may not be used as a food-contact surface;(3) Solder and flux containing lead in excess of 0.2 per cent may not be used as a food-contact surface.(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 six 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 six in the prefermentation and fermentation steps of a beer brewing operation such as a brew pub or microbrewery.(e) Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.(f) Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.(g) Wood, use limitation, (1) Except as specified in paragraphs (2), (3), and (4), wood and wood wicker may not be used as a food-contact surface;(2) Hard maple or an equivalently hard, close-grained wood may be used for: (A) Cutting boards, cutting blocks, bakers, tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and(B) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of two hundred thirty degrees Fahrenheit or above;(3) 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;(4) 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: (A) Untreated wood containers; or(B) Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800, entitled "Preservatives for wood".(h) 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.(i) Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.(j) Materials that are used to make single-service and single-use articles: (1) May not: (A) Allow the migration of deleterious substances; or(B) Impart colors, odors, or tastes to food; and[Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)