lead restrictions

[maple flats]

I thought I had it, however I can't find it. Does anyone have the current rules on lead, copper, brass etc. I'd like to read it to confirm the newest regulations.
Thanks in advance.
Dave

[Brian]

This is what I got from the vt sugar makers web site, https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=117&showFR=1

[Brian]

I read through the fda post that I posted and did not see any thing about lead, brass or copper. I was told that is what to go by. Sorry I posted that.

[Brian]

I found this stuff on google.

https://www.themaplenews.com/story/lead-equipment-ban-for-small-producers-nears/282/


The legal limit for lead in maple syrup varies by location:
Vermont: Acceptable lead levels are below 250 parts per billion (ppb)

Ohio: Acceptable lead levels are 0–499 ppb, with a warning letter issued for levels between 250–499 ppb, and maple syrup is considered adulterated for levels of 500 ppb or higher

California: The maximum lead content is 11 ppb, and large producers must label their syrup if it contains more than trace amounts

Lead can be present in maple syrup for a number of reasons, including:
Naturally occurring: Trace amounts of lead are present in maple syrup naturally

Older equipment: Lead can leach from metal fittings in older equipment, such as syrup pans, sap buckets, and spiles

Sugar sand: A significant amount of lead can be concentrated in the sugar sand suspended in the syrup

To reduce the amount of lead in maple syrup, you can:
Use filtration systems like gravity or press filtration

Use aluminum, stainless steel, or food grade plastic spiles instead of tin or terneplate spiles

Properly manage older equipment and periodically retest for lead