(a) Food-contact surfaces shall be easily cleanable, smooth and free of breaks, open seams, cracks, chips, pits and similar imperfections, and free of difficult-to-clean internal corners and crevices. Cast iron may be used as a food-contact surface only if the surface is used for cooking. Threads shall be designed to facilitate cleaning. Ordinary V-type threads are prohibited in food-contact surfaces, except that in equipment such as ice makers, hot oil cooking equipment or hot oil filtering systems, such threads shall be minimized. Product modules, lids, dispensing units and utensils shall be designed and fabricated to meet the requirements for food-contact surfaces.

(b) Equipment containing bearings and gears requiring lubricants not made of safe materials shall be designed and constructed so that the lubricant cannot leak, drip or be forced into food or onto food-contact surfaces. Equipment designed to receive lubrication of bearings and gears on or within food-contact surfaces shall be lubricated with materials meeting the requirements of title 21 of the Code of Federal Regulations, section 178.3570, (revised as of April 1, 2013), pages 418-419, published by the Office of the Federal Register and available from the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402. The material incorporated by reference herein is available for public inspection and copying at the Department of Agriculture and Markets, Division of Food Safety and Inspection, 10B Airlinee Drive, Albany, NY 12235, and at the Department of State, 99 Washington Avenue, Suite 650, Albany, NY 12231.

(c) Sinks and drain boards shall be sloped to drain and be self-draining.