Compilation of Rules and Regulations of the State of Georgia › Department 511 - RULES OF GEORGIA DEPARTMENT OF PUBLIC HEALTH › Chapter 511-6 - FOOD AND LODGING ESTABLISHMENTS › Subject 511-6-1 - FOOD SERVICE › Rule 511-6-1-.05 - Equipment and Utensils

Current through Rules and Regulations filed through June 27, 2024
(1)
Materials.
(a)
General
				Requirements.
Utensils and food-contact surfaces of equipment shall be
				made of materials that do not allow the migration of deleterious substances or
				impart colors, odors, or tastes to food and under normal use conditions, and
				shall be:
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safe
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, durable, corrosion-resistant, and
				nonabsorbent. In addition, materials shall be sufficient in weight and
				thickness to withstand repeated warewashing and shall be finished to have a
				smooth, easily cleanable surface. Materials shall be resistant to pitting,
				chipping, crazing, scratching, scoring, distortion and decomposition.
(b)
Iron, Use Limitations.
Cast
				iron may not be used for utensils or food contact surfaces of equipment except
				as follows:
1.Cast iron may be used as a
				surface for cooking.
2.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.Ceramic, china, crystal 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 to exceed the limits of
				the following utensil categories:
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UTENSIL
CATEGORY
Ceramic Article
								Description
Maximum Lead
mg/L
BEVERAGE MUGS, CUPS, PITCHERS
Coffee Mugs
0.5
LARGE HOLLOWWARE (EXCLUDING PITCHERS)
Bowls > 1.1 Liter
(1.16 Quart)
1
SMALL HOLLOWWARE (EXCLUDING CUPS &
								MUGS)
Bowls < 1.1 Liter
(1.16 Quart)
2.0
FLAT TABLEWARE
Plates, Saucers
3.0
2.Pewter alloys containing lead in excess of
				0.05% may not be used as a food-contact surface.
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3.Solder and flux containing lead in excess
				of 0.2% may not be used as a food-contact surface.
(d)
Copper, Use Limitations.
Copper and copper alloys such as brass may not be used in contact with a food
				that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or
				tubing installed between a backflow prevention device and a carbonator
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, except that copper and copper alloys
				may be used in contact with beer brewing ingredients that have a pH below 6 in
				the prefermentation and fermentation steps of a beer brewing operation such as
				a brewpub or microbrewery.
(e)
Galvanized Metal, Use Limitation.
Galvanized metal may not be
				used for utensils or food-contact surfaces of equipment that are used in
				contact with acidic food.
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(f)
Sponges, Use Limitation.
Sponges may not be used in contact with cleaned and sanitized or in-use
				food-contact surfaces.
(g)
Wood, Use Limitation.
1.Except
				as specified in paragraphs 2, 3, and 4 of this subsection, wood and wood wicker
				may not be used as a food-contact surface.
2.Hard maple or an equivalently hard,
				close-grained wood may be used for cutting boards; cutting blocks; bakers'
				tables; and utensils such as rolling pins, doughnut dowels, salad bowls,
				toothpicks, and chopsticks. It may also be used for wooden paddles used in
				confectionery operations for pressure scraping kettles when manually preparing
				confections at a temperature of 230ºF (110ºC) or above.
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.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 untreated wood containers or treated wood containers if the
				containers are treated with a preservative that meets the requirements
				specified in
				 21 CFR 178.3800  Preservatives for wood.
(h)
Nonstick Coating, Use
				Limitation.
Multiuse kitchenware such as frying pans, griddles, sauce
				pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin
				(nonstick) coating shall be used with nonscoring or nonscratching utensils and
				cleaning aids.
(i)
Nonfood-contact Surfaces.
Nonfood-contact surfaces of equipment
				that are exposed to splash, spillage, or other food soiling or that require
				frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent,
				and smooth material.
(j)
Single-service and Single-use Articles.
Materials that are used to
				make single-service and single-use articles may not allow the migration of
				deleterious substances
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or impart
				colors, odors, or tastes to food and shall be safe
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, and clean.