(a) 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 and under normal use conditions shall be: ^P

1. (1) Safe; ^P
2. (2) Durable, corrosion-resistant, and nonabsorbent;
3. (3) Sufficient in weight and thickness to withstand repeated warewashing;
4. (4) Finished to have a smooth, easily cleanable surface; and
5. (5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

(b) Cast iron — Use limitation.

1. (1) Except as specified in subdivisions (b)(2) and (3) of this section, cast iron may not be used for utensils or food-contact surfaces of equipment.
2. (2) Cast iron may be used as a surface for cooking.
3. (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. (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 following utensil categories: ^P

   Utensil Category	Ceramic Article Description	Maximum Lead mg/L
   Beverage Mugs, Cups, Pitchers	Coffee Mugs	0.5
   Large Hollowware (excluding pitchers)	Bowls >1.1 L(1.16 QT)	1
   Small Hollowware (excluding cups & mugs)	Bowls < 1.1 L (1.16 QT)	2.0
   Flat Tableware	Plates, Saucers	3.0

2. (2) Pewter alloys containing lead in excess of five-hundredths of one percent (0.05%) may not be used as a food-contact surface. ^P
3. (3) Solder and flux containing lead in excess of two-tenths of one percent (0.2%) may not be used as a food-contact surface.

(d) Copper — Use limitation.

1. (1) Except as specified in subdivision (d)(2) of this section, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six (6) such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator. ^P
2. (2) Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below six (6) in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.

(g) Wood — Use limitation.

1. (1) Except as specified in subdivisions (g)(2), (3), and (4) of this section, wood and wood wicker may not be used as a food-contact surface.

2. (2) Hard maple or an equivalently hard, close-grained wood may be used for:

   1. (A) Cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
   2. (B) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of one hundred ten degrees Celsius (110°C) (two hundred thirty degrees Fahrenheit (230°F)) or above.
3. (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. (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:

   1. (A) Untreated wood containers; or
   2. (B) Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 C.F.R. § 178.3800, Preservatives for wood.