MANUAL OF NAVAL PREVENTIVE MEDICINE
resistant steel (CRES) or aluminum shield which surrounds the pipe with
approximately ½" stand-off from the pipe.
(5) Are in compliance with hydrostatic testing periodicity.
4-7.3 Can Openers
Cutting or piercing parts of can openers must be readily removable for
cleaning and for replacement.
Wooden Food Service Equipment
a. Except as specified below, wood and wood wicker may not be used as
a food-contact surface.
b. Hard maple or an equivalently hard, close-grained wood may be used
(1) Cutting boards; cutting blocks; bakers' tables; and utensils
such as rolling pins, doughnut dowels, salad bowls, and chopsticks;
(2) Wooden paddles used in confectionery operations for pressure
scraping kettles when manually preparing confections at a temperature of
110°C (230°F) or above.
c. Whole, uncut, raw fruits and vegetables, and nuts in the shell may
be kept in the wood shipping containers in which they were received.
d. If the nature of the food requires removal of rinds, peels, husks,
or shell before consumption, the whole, uncut, raw food may be kept in:
(1) Untreated wood containers;
(2) Treated wood containers if the containers are treated with a
preservative that meets the requirements specified in 21 CFR 178.3800,
Preservatives for Wood.
4-7.5 Cutting Boards
Cutting boards must be cleaned and sanitized after each use. This includes
those occasions when different meat products or the same meat products
(after a substantial interruption) are to come in contact with the same
cutting board. Cleaning and sanitizing may be accomplished manually or by
machine. Cutting boards must not contain cut marks that impede cleaning
and sanitizing. Cutting boards which are scored or cut should be
resurfaced or discarded.