After searching through our restaurant construction guide lines, this is all I came up with:
Materials that are used in the construction of UTENSILS and FOODCONTACT
SURFACES of EQUIPMENT may not allow the migration of
deleterious substances or impart colors, odors, or tastes to FOOD and
under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;N
(C) Sufficient in weight and thickness to withstand repeated
WAREWASHING;N
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface;N and
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(E) Resistant to pitting, chipping, crazing, scratching, scoring,
distortion, and decomposition.
(A) Except as specified in ¶ (B) of this section, copper and copper
alloys such as brass may not be used in contact with a FOOD that has
a pH below 6 such as vinegar, fruit JUICE, or wine or for a fitting or
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tubing installed between a backflow prevention device and a
carbonator.
(B) Copper and copper alloys may be used in contact with beer
brewing ingredients that have a pH below 6 in the prefermentation
and fermentation steps of a beer brewing operation such as a
brewpub or microbrewery.
4-101.15 Galvanized Metal, Use Limitation.*
Galvanized metal may not be used for UTENSILS or FOOD-CONTACT
SURFACES of EQUIPMENT that are used in contact with acidic FOOD.