15A NCAC 18A .1518      FOOD SERVICE UTENSILS AND EQUIPMENT

(a)  All equipment and utensils shall be so designed and of such material and workmanship as to be smooth and easily cleanable, and shall be kept in good repair.

(b)  The food‑contact surfaces of such equipment and utensils shall, in addition, be easily accessible for cleaning, non‑toxic, corrosion‑resistant, relatively nonabsorbent, and free of open crevices; provided, that hard maple or its equivalent may be used for bakers' tables and cutting boards or blocks.

(c)  The National Sanitation Foundation has developed standards for many food service equipment items. Equipment which meets these or equivalent standards shall be accepted as meeting the requirements of this Section.

History Note:        Authority G.S. 153A‑226;

Eff. February 1, 1976;

Readopted Eff. December 5, 1977;

Amended Eff. September 1, 1990;

Pursuant to G.S. 150B-21.3A, rule is necessary without substantive public interest Eff. July 20, 2019.