Subsection 001-346-6-2 - Characteristics of Food Contact SurfacesA. Utensils and food contact surfaces of equipment must be constructed of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food under conditions of normal use and must be: 2. Durable, corrosion-resistant, and nonabsorbent;3. Sufficient in weight and thickness to withstand repeated ware washing;4. Finished to have a smooth easily cleanable surface; and5. Resistant to pitting, chipping, scratching, scoring, distortion, and decomposition. C.M.R. 01, 001, ch. 346, § 001-346-6, subsec. 001-346-6-2