1. A. Materials that are used in the construction of utensils and food contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be:

   1. 1. safe;
   2. 2. durable, corrosion-resistant, and non absorbent;
   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, grazing, scratching, scoring, distortion, and decomposition.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:324 (February 2002), amended LR 28:1417 (June 2002).