Can Openers

MANUAL OF NAVAL PREVENTIVE MEDICINE

resistant steel (CRES) or aluminum shield which surrounds the pipe with

approximately " 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.

4-7.4

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

for:

(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

110C (230F) 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,

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.

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