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 must be:
(2) Durable, corrosion-resistant, and nonabsorbent;
(3) Sufficient in weight and thickness to withstand repeated warewashing;
(4) Finished to have a smooth, easily cleanable surface; and
(5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-04100, filed 1/17/13, effective 5/1/13.]