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-11- <br />service articles shall be made from clean, <br />sanitary, safe materials. Equipment, utensils, <br />and single-service articles shall not impart <br />odors, color, or taste, nor contribute to <br />the contamination of food. <br />(2) Solder. If solder is used, it shall be com- <br />posed of safe materials and be corrosion <br />resistant. <br />(3) Wood. Hard maple or equivalently nonabsorbant <br />material that meets the general requirements <br />set forth in paragraph (1) of subsection (a) <br />of this rule, may be used for cutting blocks, <br />cutting boards, salad bowls, and baker's <br />tables. Wood may be used for single-service <br />articles, such as chop sticks, stirrers, or <br />ice cream spoons. The use of wood as a food- <br />contact surface under other circumstances is <br />prohibited. <br />(4) Plastics. Safe plastic or safe rubber or safe <br />rubber-like materials that are resistant under <br />normal conditions of use to scratching, scoring, <br />decomposition, crazing, chipping and distortion, <br />that are of sufficient weight and thickness to <br />permit cleaning and sanitizing by normal dish- <br />washing methods, and which meet the general <br />requirement set forth in paragraph (1) of sub- <br />section (a) of this rule, are permitted for <br />repeated use. <br />(5) Mollusk and Crustacea Shells. Mollusk and <br />crustacea shells may be used only once as a <br />serving container. Further reuse of such <br />shells for food service is prohibited. <br />(6) Single-Service. Reuse of single-service <br />articles is prohibited. <br />(b) Design and Fabrication. <br />(1) General. All equipment and utensils, including <br />plasticware, shall be designed and fabricated <br />for durability under conditions of normal use <br />and shall be resistant to denting, buckling, <br />pitting, chipping, and crazing. <br />(A) Food-contact surfaces shall be easily <br />cleanable, smooth, and free of breaks, <br />open seams, cracks, chips, pits, and <br />similar imperfections, and free of <br />difficult-to-clean internal corners <br />and crevices. Cast iron may be used <br />as a food-contact surface only if the <br />surface is heated, such as in grills, <br />griddle tops, and skillets. Threads <br />shall be designed to facilitate cleaning; <br />ordinary "V" type threads are prohibited <br />in food-contact surfaces, except that <br />in equipment such as ice makers or hot <br />oil cooking equipment and hot oil filtering <br />systems such threads shall be minimized. <br />(B) Equipment containing bearings and gears <br />requiring unsafe lubricants shall be de- <br />signed and constructed so that the lubri- <br />cant cannot leak, drip, or be forced into <br />food or onto food-contact surfaces. Only <br />safe lubricants shall be used on equipment <br />designed to receive lubridatioh of bearings <br />and gears on or within food-contact surfaces.