ANSI NSF 2-2014 Food Equipment.pdf

1、NSF International Standard / American National StandardNSF/ANSI 2 - 2014Food EquipmentNSF 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 solutions while serving the inte

2、rests of all stakeholders. This Standard is subject to revision. Contact NSF to confirm this revision is current. Users of this Standard may request clarifications and interpretations, or propose revisions by contacting: Chair, Joint Committee on Food Equipment c/o NSF International 789 North Dixbor

3、o Road, P.O. Box 130140 Ann Arbor, Michigan 48113-0140 USA Phone: (734) 769-8010 Telex: 753215 NSF INTL FAX: (734) 769-0109 E-mail: infonsf.org Web: http:/www.nsf.org i NSF International Standard/ American National Standard for Food Equipment Food equipment Standard Developer NSF International NSF I

4、nternational Board of Directors Designated as an ANSI Standard February 4, 2014 American National Standards Institute NSF/ANSI 2-2014 ii Prepared by The NSF Joint Committee on Food Equipment Recommended for Adoption by The NSF Council of Public Health Consultants Adopted by The NSF Board of Director

5、s October 1952 Revised April 1965 Revised March 2008 Revised August 1968 Revised May 2009 Revised July 1973 Revised May 2010 Revised November 1977 Revised October 2012 Revised December 1980 Revised February 2014 Revised June 1982 Revised November 1987 Revised May 1992 Revised May 1996 Revised June 2

6、002 Editorial revision April 2003 Revised February 2005 Revised September 2005 Revised May 2007 Published by NSF International PO Box 130140, Ann Arbor, Michigan 48113-0140, USA For ordering copies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 2 201

7、4.” Copyright 2014 NSF International Previous editions 2012, 2010, 2009, 2008, 2007, 2005, 2002, 1996, 1992, 1987, 1982, 1980, 1977, 1973, 1968, 1965, 1952 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, inc

8、luding photocopying and microfilm, without permission in writing from NSF International. Printed in the United States of America. NSF 2014 NSF/ANSI 2-2014 iii Disclaimers1NSF, in performing its functions in accordance with its objectives, does not assume or undertake to discharge any responsibility

9、of the manufacturer or 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 Standard by anyone. NSF shall not incur any obligation or liability for damages, including consequential damages,

10、arising out of or in connection with the use, interpretation of, or reliance upon this Standard. NSF Standards provide basic criteria to promote sanitation and protection of the public health. Provisions for mechanical and electrical safety have not been included in this Standard because governmenta

11、l agencies or other national standards-setting organizations provide safety requirements. Participation in NSF Standards development activities by regulatory agency representatives (federal, local, state) shall not constitute their agencys endorsement of NSF or any of its Standards. Preference is gi

12、ven to the use of performance criteria measurable by examination or testing in NSF Standards development when such performance criteria may reasonably be used in lieu of design, materials, or construction criteria. The illustrations, if provided, are intended to assist in understanding their adjacen

13、t standard requirements. However, the illustrations may not include all requirements for a specific product or unit, nor do they show the only method of fabricating such arrangements. Such partial drawings shall not be used to justify improper or incomplete design and construction. Unless otherwise

14、referenced, the annexes are not considered an integral part of NSF Standards. The annexes are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying organization. 1The information contained in this Disclaimer is not part of this American National Standard (ANS) an

15、d has not been processed in accordance with ANSIs requirements for an ANS. Therefore, this Disclaimer may contain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements necessary for conformance to the Standard. iv This page is int

16、entionally left blank.v Contents 1 General 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Alternate materials, design, and construction 1 1.4 Measurement 1 2 Normative references 1 3 Definitions. 2 4 Materials . 3 4.1 Conformance with NSF/ANSI 51 . 3 4.2 Solder . 3 4.3 Sound dampening material . 3 4.4 Scrapping

17、blocks 3 4.5 Wood-top bakers tables and cutting boards . 3 4.6 Woven fabric materials 3 5 Design and construction 3 5.1 General sanitation . 4 5.2 Internal angles and corners, food zone 4 5.3 External angles and corners 4 5.4 Joints and seams 4 5.5 Fasteners . 5 5.6 Insulation 5 5.7 Reinforcing and

18、framing 5 5.8 Inspection and maintenance panels 6 5.9 Doors 6 5.10 Door tracks and guides . 6 5.11 Door closers, handles, knobs, and pulls 6 5.12 Hinges 7 5.13 Covers 7 5.14 Edges and nosings . 8 5.15 Openings into food zones . 8 5.16 Louvers 8 5.17 Hardware . 8 5.18 Latches and catches . 8 5.19 Bre

19、aker strips . 8 5.20 Equipment mounting . 9 5.21 Legs and feet 9 5.22 Casters, rollers, and gliders 10 5.23 Open display stands and brackets 10 5.24 Counter tray slides 10 5.25 Shelving . 10 5.26 Counter steps and platforms . 11 5.27 Pipe chases 11 5.28 Enclosed spaces 11 5.29 Food and flatware cont

20、ainers and drawers 11 5.30 Pots, pans and utensils . 11 5.31 Insets . 12 5.32 Bins 12 5.33 Ice pans and bins . 12 5.34 Food display cases . 12 5.35 Food shields . 13 vi 5.36 Self-leveling storage systems . 15 5.37 Dipper wells 16 5.38 Sinks 16 5.39 Dishtables and accessories 17 5.40 Sound dampening

21、18 5.41 Backsplashes . 18 5.42 Tops of counters, tables, and back bars 18 5.43 Breakable glass components 18 5.44 Light fixtures . 18 5.45 Thermometers 19 5.46 Beverage stands (beverage counter) 19 5.47 Drip troughs 19 5.48 Counter-top openings . 20 5.49 Water stations 20 5.50 Syrup and crushed frui

22、t containers 20 5.51 Food dispensing pumps 20 5.52 Canopies and hoods . 20 5.53 Wood-top bakers tables and cutting boards 21 5.54 Synthetic bakers tables and cutting boards . 21 5.55 Plumbing connections. 21 5.56 Wheeled food service equipment 22 5.57 Conveyors 22 5.58 Enclosed food transport carts

23、and cabinets . 23 5.59 Custom equipment . 24 6 Performance . 24 6.1 Cleaning and sanitization procedures 24 6.2 Wood cutting boards and bakers tables. 24 6.3 Thermometers 25 7 Food equipment provided with a security package 26 7.1 General 26 7.2 Special tools . 26 7.3 Fastening methods (splash zone)

24、 . 26 7.4 Fastening methods (nonfood zone) . 26 7.5 Hinges 26 7.6 Hardware 27 7.7 Shelf brackets, pilasters, slides, or cleats 27 7.8 Kick plate 27 7.9 Drawers 27 7.10 Conveyor units . 27 7.11 Labeling . 27 8 Supplemental requirements for marine food equipment . 27 8.1 Materials . 27 8.2 Design and

25、construction 28 Annex A A1 Annex B B1 Annex C C1 Annex D D1 Annex E E1 vii Foreword2 The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment. This

26、edition of the Standard contains the following revision: Issue 20 This revision updated the requirements for food shields, specifically, covering sections 5.35.1 through 5.35.8 and Figures 16A through 16G which are provided to illustrate the revised language. Issue 21 This revision updated the requi

27、rements for hood filters in section 5.52.1. This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus pro-cess described by the American National Standards Institute. Suggestions for improvement of this Standard are welcome. This Standard is maintained on a Continu

28、ous Maintenance schedule and can be opened for comment at any time. Comments should be sent to Chair, Joint Committee on Food Equipment at standardsnsf.org, or c/o NSF International, Standards Depart-ment, P.O. Box 130140, Ann Arbor, Michigan, 48113-0140, USA. 2The information contained in this Fore

29、word is not part of this American National Standard (ANS) and has not been processed in accordance with ANSIs requirements for an ANS. Therefore, this Foreword may contain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements nece

30、ssary for conformance to the Standard. viii This page is intentionally left blank. NSF 2014 NSF/ANSI 2-2014 1 2014 NSF NSF/ANSI 2-2014 NSF International Standard for Food Equipment Food equipment 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for

31、the materials, design, fabrication, construction, and performance of food handling and processing equipment. 1.2 Scope Equipment covered by this Standard includes, but is not limited to, bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and

32、components, counters, hoods, shelves, and sinks. Section 7 of this Standard pertains to food handling and processing equipment that has been designed and manufactured for special use purposes. Food equipment designed and manufactured with a security package is utilized in environments such as correc

33、tional facilities, mental health facilities, or some schools. For these environments, where both sanitation and security are concerns, 7 contains exceptions to this Standard that shall only be applicable to the splash and nonfood zones of food equipment provided with a security package. Equipment co

34、mponents and materials covered under other NSF or NSF/ANSI Standards or Criteria shall also comply with the requirements therein. This Standard is not intended to restrict new unit design, provided that such design meets the minimum specifications described herein. 1.3 Alternate materials, design, a

35、nd construction While specific materials, design, and construction may be stipulated in this Standard, equipment that incorporates alternate materials, design, or construction may be acceptable when such equipment meets the intent of the applicable requirements herein. 1.4 Measurement Decimal and SI

36、 conversions provided parenthetically shall be considered equivalent. Metric conversions and significant figure rounding have been made according to IEEE/ASTM SI 10. 2 Normative references The following documents contain provisions that, through reference, constitute provisions of this NSF/ANSI Stan

37、dard. At the time this Standard was balloted, 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. The most recent published edition of the document sha

38、ll be used for undated references. NSF 2014 NSF/ANSI 2-2014 2 40 C.F.R. 152.500 Requirements for devices (Pesticide Registration and Classification Procedures)3ANSI Z97.1 2009. Safety Glazing Materials Used in Buildings Safety Performance Specifications and Methods of Test4ANSI/ASSE 1001 2008. Atmos

39、pheric Type Vacuum Breakers5ANSI/ASSE 1020 2004. Pressure Vacuum Breaker Assembly5ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment5 ANSI/ASSE 1024 2004. DualCheck Backflow Preventers5APHA, Standard Methods for the Examination of Water and Wastewater, 21stedition6ASSE 1032 20

40、04. Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type5IAPMO Uniform Plumbing Code 20097ICC International Plumbing Code 20098IEEE/ASTM SI 10 2010. American National Standard for Metric Practice9NSF/ANSI 12. Automatic ice making equipment NSF/ANSI 51. Food equi

41、pment materials NSF/ANSI 170. Glossary of food equipment terminology UL 197 2010. Standard for Commercial Electrical Cooking Appliances103 Definitions Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170. 3U.S. Government Printing Office, Washington, DC 20402 .

42、 4American National Standards Institute, 25 West 43rdStreet, New York, NY 10036 . 5ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 . 6American Public Health Association, 800 I Street, NW, Washington, DC 20001 . 7International Association of Plumbing and Mechanical Officials, 5

43、001 E. Philadelphia St., Ontario, CA 91761 . 8International Code Council, 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 . 9ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 10Underwriters Laboratories, Inc., 33 Pfingsten Road, Northbrook, IL 60062 . NSF 2014 NSF/ANSI 2-2

44、014 3 4 Materials The requirements contained in this section are intended to protect food from contamination and ensure that the materials used in the manufacture of food handling and processing equipment resist wear; penetration by vermin; and the effects of foods, heat, cleaning compounds, sanitiz

45、ers, and other substances that may contact the materials in the intended use environment. Materials used in unexposed non-food zone areas shall be exempt from all requirements in 4. 4.1 Conformance with NSF/ANSI 51 Materials shall conform to the requirements in NSF/ANSI 51 applicable to the zone in

46、which the material is used. 4.2 Solder Solder containing lead as an intentional ingredient shall not be used in a food zone or splash zone. 4.3 Sound dampening material Sound dampening materials shall meet the requirements of the zone in which they are located except that they are not required to be

47、 smooth. Non-curing sound dampening materials shall not be used in exposed areas. 4.4 Scrapping blocks Scrapping blocks shall meet the splash zone materials requirements. 4.5 Wood-top bakers tables and cutting boards Wood-top bakers tables and cutting boards shall be made of hard maple or equivalent

48、. The tables and boards shall, in addition, be nontoxic and shall not impart odor, color, or taste, nor contribute to the adulteration of foods. The wood shall be kiln-dried to 6-8% moisture content by weight after conditioning to remove stresses, case hardened and other drying defects. The wood sha

49、ll comply with the test requirements outlined in 6. 4.6 Woven fabric materials 4.6.1 Woven fabric materials shall not be used. 4.6.2 Woven fabric materials intended for use in the baking of bread are exempt from 4.6.1 provided that: The woven fabric product is encapsulated in a smooth, flexible coating; and The woven product is cleanable by flushing with water in a sink; and The product literature includes the statement: “This product is intended for the baking of bread products only”. 5 Design and construction This section contains des