2.1.4. The surface of the material, equipment, utensils, and containers that come into direct contact with products, except for whole fresh fruits and vegetables that are not used in the preparation, must be made of a material that is:
(1) not corroded;
(2) withstands washing, cleaning or disinfection;
(3) non-toxic and not rotten or in the process of rotting;
(4) nonabsorbent and waterproof;
(5) unaffected by the products and manufactured in such manner that it does not alter the products.
The surfaces must be free of loose particles, bumps or cracks.
Material and equipment manufactured by assembly other than by welding or by watertight seal must be able to be taken apart, and each part must be accessible for washing, cleaning, disinfecting and inspection.
The surface of the material, equipment, utensils and containers that come into direct contact with products must be scoured with a non-metallic instrument or pad.
R.R.Q., 1981, c. P-29, r. 1, s. 2.1.4; O.C. 1573-91, s. 19; O.C. 725-94, s. 13.