NSF P235-2003 Temperature Mimicking Sensors《模拟温度传感器》.pdf

1、 NSF Protocol P235 Temperature Mimicking Sensors April 29, 2003April 29, 2003 Copyright 2003 NSF International Page i NSF International, an independent, not-for-profit, non-governmental organization, is dedicated to being the leading global provider of public health and safety-based risk management

2、solutions while serving the interests of all stakeholders. This Protocol is subject to revision. Contact NSF to confirm this revision is current. Users of this Protocol may request clarifications and interpretations, or propose revisions by contacting: NSF International Engineering & Research Servic

3、es 789 Dixboro Road Ann Arbor, MI 48105 Phone: (734) 769-8010 Telex: 753215 NSF INTL FAX: (734) 769-0109 email: infonsf.org Web: http:/www.nsf.org April 29, 2003 Copyright 2003 NSF International Page ii NSF Protocol P235 Temperature Mimicking Sensors Protocol Developer NSF International Engineering

4、& Research Services April 29, 2003 Copyright 2003 NSF International Page iii Prepared by NSF staff with assistance from NSF Protocol Development Panel members shown below: Harry Banham and Kjell Rehn, Unicair, England Dr. John Larkin, Chief, Process Engineering Branch, Division of Food Processing an

5、d Packaging, Food and Drug Administration Priscilla Neves, State of Massachusetts Division of Food and Drugs Larry Ramdin, City of Newton, Massachusetts Health Department William Schwartz, Vice President, NSF Cook & Thurber Kevin Smith, Retail Food Protection Branch, Center for Food Safety and Appli

6、ed Nutrition, Food and Drug Administration Robert Strickland, VP Engineering, Invensys Energy Solutions / Com-Trol Ted Strouth, Ohio Department of Health, Bureau of Environmental Health Heiko Volkmann, Director, National Food Safety & QA, K-Mart Resource Center Ronald Weiss, Food Research Institute,

7、 University of Wisconsin Steve Wyckoff, Regional Quality Assurance Director, Wal-Mart George Varzaly, Ingersoll-Rand Company/Hussmann Published by NSF International 789 Dixboro Road Ann Arbor, MI 48105 For ordering copies or for making inquiries with regard to this Protocol, please reference the pro

8、tocol title. Without the written permission of NSF, it is strictly prohibited to use this designation in whole or in part, to indicate conformance with this Protocol through the marking of products or packaging, or by any other means. Copyright 2003 by NSF International All rights reserved This work

9、 has been copyrighted by NSF to preserve all rights under U.S. copyright law and copyright laws of Foreign Nations. It is not the intent of NSF to limit by this Copyright the fair use of these materials for the purpose of conducting research, development, manufacture and/or testing by end-users of t

10、hese materials. Fair use shall not include the preparation of derivative works. Printed in the United States of America. April 29, 2003 Copyright 2003 NSF International Page iv Disclaimers NSF International (NSF), in performing its functions in accordance with its objectives, does not assume or unde

11、rtake to discharge any responsibility of the manufacturer of any other party. The opinions and findings of NSF represent its professional judgment. NSF shall not be responsible to anyone for the use of or reliance upon this protocol by anyone. NSF shall not incur any obligations or liability for dam

12、ages, including consequential damages, arising out of or in connection with the use, interpretation of, or reliance upon this protocol. Participation in NSFs protocol development activities by a representative of a regulatory agency (federal, state, local) or consumer group shall not be construed as

13、 the agencys, or groups endorsement of NSF, its policies, or any of its protocols. NSF Protocols provide basic criteria to promote and protect public health. Provisions for safety have not been included in this protocol because governmental agencies or other national standards-setting organizations

14、provide safety requirements. Unless otherwise referenced as normative, the appendices are not considered an integral part of NSF protocols. They are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying organization. April 29, 2003 2003 NSF International Page 1 o

15、f 5 NSF Protocol P235 Temperature Mimicking Sensors 1 General 1.1 Purpose This Protocol describes the minimum sanitation requirements for the materials, design, construction, along with minimum performance requirements of temperature mimicking sensors (TMS). TMSs are separate, non-invasive devices c

16、onsisting of a food simulant material with a temperature measuring probe attached (thermocouple, thermister). The sensor is designed for placement into refrigerators containing dairy, meat, ready meals and other food products meant to maintained at or below 41oF. TMSs are intended to (1) mimic food

17、temperature during normal refrigerator operations, allowing for continuous monitoring and (2) upon equipment failure and refrigerator warming, indicate equivalent or higher temperature than food products to provide advance warning of temperature control malfunction and allow users to take remedial a

18、ctions. 1.2 Scope / Limitations Devices covered in this Protocol are intended for use in any type of refrigerated equipment or refrigerated space including, but not limited to, processing plants, refrigerated trucks, storage refrigerators, display refrigerators, and residential refrigerators. TMSs d

19、escribed in this protocol are not intended to monitor air temperature of the refrigerated location in which they are being used. TMSs are not intended for use in open fruit and vegetable display cases. Device components and materials covered under other NSF or NSF/ANSI Standards or Criteria shall al

20、so comply with the requirements within. This Protocol is not intended to restrict new unit design, provided such design meets the minimum specifications herein. This Protocol does not contain safety requirements. 1.3 Alternate Materials, Design, and Construction While specific materials, design, and

21、 construction may be stipulated in this Protocol, TMSs that incorporate alternate materials, design, or construction shall be acceptable when such equipment meets the applicable requirements herein. 2 References The following documents contain provisions that, through reference, constitute provision

22、s of this Protocol. At the time that this Protocol was published, the editions listed below were valid. All documents are subject to revision, and parties are encouraged to investigate the possibility of applying the recent editions of the documents indicated below. null NSF/ANSI 2 Food Equipment nu

23、ll NSF/ANSI 51 - Food Equipment Materials April 29, 2003 2003 NSF International Page 2 of 5 3 Definitions 3.1 Definitions Terms used in this Protocol (or used in documents referenced in this Protocol) that have specific technical meaning are defined here. display refrigerator: A refrigerator designe

24、d to display non-frozen foods to the consumer for purchase in areas where the environmental conditions are controlled and maintained. exposed: Open to view from at least one angle. food: Any raw, cooked or processed edible substance, ice, water, beverage, or ingredient intended for human consumption

25、. refrigerator: Equipment designed to enclose an area of mechanically refrigerated and temperature-controlled atmosphere, used to retard deterioration of food. storage refrigerator: A refrigerator designed for the cold storage of non-frozen foods between periods of preparation, service, display, or

26、sale. temperature mimicking sensor (TMS): A separate, non-invasive device consisting of a food simulant material with a temperature measuring device attached (thermocouple, thermister). The sensor is designed for placement into refrigerators containing dairy, meat, ready meals and other food product

27、s meant to maintained at or below 41oF. The sensor is designed to accurately reflect the temperature of food under refrigeration conditions, and warm more quickly than food products upon equipment failure. 4 Requirements for Materials Materials for TMSs shall conform to the applicable requirements i

28、n NSF/ANSI 51 - Food Equipment Materials. 5 Requirements for Design and Construction TMSs shall conform to the applicable design and construction requirements in NSF/ANSI 2 Food Equipment. 6 Requirements for Performance 6.1 Normal Operations Test The temperature indicated by a TMS shall be within 2o

29、F of the temperature indicated at 15 mm below the surface of the control food products, during the Normal Operations Test as described in Annex A. 6.2 Refrigerator Warm-up Test The temperature indicated by a TMS shall be no more than 2oF lower and no more than 5oF higher than the control food produc

30、ts, during the Warm-up Test as described in Annex A. April 29, 2003 2003 NSF International Page 3 of 5 7 Requirements for Manufacturers Equipment Labeling and Literature 7.1 Dataplate Specifications The manufacturer of a TMS shall specify the following on a permanently attached data plate: null Manu

31、facturers name null Manufacturers model number 7.2 Marking Equipment certified to this protocol shall bear the following mark: 7.3 Product Literature The manufacturer shall provide written instructions for the installation, operation, and maintenance of the TMS. Where applicable, Manual Specificatio

32、ns, Care, and Use Guidelines, and Installation Instructions shall carry this reminder: “Temperature Mimicking Sensors are not intended to monitor the air temperature of the refrigerated location in which they are being used.” NSF Protocol P235 Temperature Mimicking Sensors Temperature mimicking sens

33、ors are not intended to monitor the air temperature of the refrigerated location in which they are being used.April 29, 2003 2003 NSF International Page 4 of 5 Annex A Test Materials null (1) temperature recorder with an accuracy of 1oF null (8) calibrated thermocouple probes appropriate for immersi

34、on into food products and capable of measuring temperatures of 22oF to 55oF. null (1) refrigerator capable of maintaining temperatures of 22oF to 55oF. null (1) temperature mimicking sensor set up and conditioned according to manufacturers instructions null refrigerated control food products (1) 2-3

35、 lbs. whole chicken (plastic wrapped, refrigerated) (1) 2-3 lbs. ground beef (plastic wrapped, refrigerated) (1) 16 ounces sour cream (plastic tub, refrigerated) (1) 1 gallon 2% milk (plastic carton, refrigerated) (1) 12 to 24 ounces fruit juice or fruit drink (cardboard carton, refrigerated) Test S

36、et-up 1. The monitoring system shall be set-up such that the refrigerator air, TMS, and control food products may be monitored without opening the refrigerator door during testing. 2. The test refrigerator shall be fitted with a thermocouple attached to a temperature recorder. The refrigerator shall

37、 then be conditioned to 34oF (2oF). 3. Thermocouple probes shall be inserted approximately 15 mm below the surface of the TMS matrix and each of the control food products and attached to temperature recorders. 4. The TMS and the control food products shall be loaded into the refrigerator immediately

38、 following the thermocouple / temperature recorder set-up. The TMS and the control food products shall be placed on the same shelf and with the same proximity to the refrigerator walls. 5. The TMS and the control food products shall be stored in the test refrigerator for at least 3 hours or until th

39、ey reach the refrigerator temperature of 34oF (2oF). Normal Operations Test Purpose This test is to determine if a Temperature Mimicking Sensor (TMS) mimics the food temperature during normal refrigerator operations, when installed and operated in accordance with the manufacturers instructions. Proc

40、edure 1. The initial temperature of the TMS and each of the control food products shall be 34oF (2oF) and shall be recorded. 2. The air temperature, TMS temperature, and the temperature of each control food product shall be recorded every 1 minute for four hours. April 29, 2003 2003 NSF Internationa

41、l Page 5 of 5 Refrigerator Warm-up Test Purpose This test is to determine if the TMS, upon refrigerator equipment failure and warming, indicates higher temperatures than the control food products to provide advance warning and allow users to take remedial actions. Procedure 1. The initial internal t

42、emperature of the test TMS and each of the control food products shall be 34oF ( 2oF) and shall be recorded. 2. The refrigerator thermostat shall be adjusted to 43oF. 3. The air temperature and the temperature of the TMS and each control food products shall be recorded every 1 minute until all contr

43、ol food temperatures have reached 43oF ( 2oF). Test Acceptance Criteria The temperature indicated by the TMS shall be within 2oF of the temperature indicated at 15 mm below the surface of the control food products during the Normal Operations Test. Any temperature discrepancy greater than this shall be reported as a test failure. The temperature indicated by the TMS shall be no more than 2oF lower and no more than 5oF higher than the control food products, during the Refrigerator Warm-up Test. Any temperature discrepancy greater than this shall be reported as a test failure.