Issue View | Council III | 2020 Scribe Packet
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Issue Number: Council III 031
Issue History
This is a brand new Issue.
Title
Deletion of "Use Limitations" for Cast Iron Cookware
Issue you would like the Conference to consider
Deletion of Food Code Section 4-101.12 (Cast Iron, Use Limitation) to allow cast iron to be used for utensils or food-contact surfaces of equipment whether or not the surface is heated or used for cooking.
Public Health Significance
Food Code Section 4-101.12 states that "...the surface characteristics of cast iron tend to be somewhat porous which renders the material difficult to clean." Based on Content Document "Microorganism Recovery Equivalence from Cast Iron and Food Grade Stainless Steel", the data concludes that microorganisms can be removed from cast iron cookware with similar effectiveness of food grade stainless steel.
Recommended Solution: The Conference recommends...
that a letter be sent to the FDA requesting that Section 4-101.12 Cast Iron, Use Limitation of the most current food code be deleted, as demonstrated below.
4-101.12 Cast Iron, Use Limitation. (A) Except as specified in ¶¶ (B) and (C) of this section, cast iron may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT.
(B) Cast iron may be used as a surface for cooking.
(C) Cast iron may be used in UTENSILS for serving FOOD if the UTENSILS are used only as part of an uninterrupted process from cooking through service.
4-101.12 Cast Iron, Use Limitation. Equipment and utensils constructed of cast iron meet the requirement of durability as intended in section 4-101.11. However, the surface characteristics of cast iron tend to be somewhat porous which renders the material difficult to clean. On the other hand, when cast iron use is limited to cooking surfaces the residues in the porous surface are not of significant concern as heat destroys potential pathogens that may be present.
