1、NSF International Standard / American National StandardNSF/ANSI 12 - 2012 Automatic Ice Making 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 whil
2、e serving the interests 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: Chairperson, Joint Committee on Food Equipment c/o NSF Intern
3、ational 789 North Dixboro 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 American National Standard for Food Equipment Automatic ice making equipment Standard Developer NSF Interna
4、tional NSF International Designated as an ANSI Standard August 8, 2012 American National Standards Institute ii Prepared by The NSF Joint Committee on Food Equipment Recommended for Adoption by The NSF Council of Public Health Consultants Adopted by NSF International June 1964 Revised July 1972 Revi
5、sed November 1977 Revised November 1984 Revised November 1992 Revised July 2003 Editorial revision August 2003 Revised December 2005 Revised April 2007 Revised April 2009 Revised August 2012 Published by NSF International PO Box 130140, Ann Arbor, Michigan 48113-0140, USA For ordering copies or for
6、making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 12-2012.“ Copyright 2012 NSF International Previous versions 2009, 2007, 2005, 2003, 1992, 1984, 1977, 1972, 1964 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced o
7、r utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from NSF International. Printed in the United States of America. iii Disclaimers1NSF, in performing its functions in accordance with its objectives, does not assume o
8、r undertake to discharge any responsibility 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 fo
9、r damages, including consequential damages, 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 i
10、ncluded in this Standard because governmental 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 N
11、SF or any of its Standards. Preference is given 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 inten
12、ded to assist in understanding their adjacent 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 incomplet
13、e design and construction. Unless otherwise 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
14、 of this American National Standard (ANS) and 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 conf
15、ormance to the Standard. iv This page is intentionally 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 . 2 3 Definitions . 3 4 Materials . 3 4.1 Conformance with NSF/ANSI 51 . 3 4.2 Solder
16、 . 3 5 Design and construction . 3 5.1 General sanitation 3 5.2 Internal angles and corners, food zone 4 5.3 External corners and angles 4 5.4 Joints and seams . 4 5.5 Fasteners . 5 5.6 Insulation 5 5.7 Reinforcing and framing . 5 5.8 Inspection and maintenance panels 5 5.9 Doors 6 5.10 Door tracks
17、and guides 6 5.11 Handles and pulls 6 5.12 Hinges 6 5.13 Covers . 7 5.14 Edges and nosings 7 5.15 Openings to food zones . 7 5.16 Louvers 8 5.17 Entry ports . 8 5.18 Breaker strips. 8 5.19 Equipment mounting 8 5.20 Legs and feet . 9 5.21 Veneers . 9 5.22 Casters, rollers, and gliders . 9 5.23 Ice pa
18、ns and bins 9 5.24 Breakable glass components 10 5.25 Refrigeration coils and tubing 10 5.26 Drains 10 5.27 Backflow prevention 10 5.28 Dispensing actuation mechanisms 11 5.29 Instruction plate . 11 5.30 Equipment labeling 11 6 Performance Cleaning and sanitization procedures 11 6.1 Performance requ
19、irement 11 6.2 Test method . 11 6.3 Acceptance criteria . 12 7 Installation, operation, and maintenance instructions 12 vi Annex A . A1 A.1 Summary A1 A.2 Equipment A1 A.3 Microorganisms A1 A.4 Supplies . A1 A.5 Reagents A1 A.6 Safety precautions and hazards A2 A.7 Growth medium A2 A.8 Culture of P.
20、 fluorescens A3 vii Foreword2NSF/ANSI 12 establishes minimum food protection and sanitation requirements for the materials, design, manufacture, and performance of automatic ice making equipment and their related components. This edition of the Standard contains the following revision: Issue 7 This
21、revision updated the Normative References and boilerplate language in: 1.4 Measurement; 5.24 Breakable glass components and 6.3 Cleaning and sanitization procedures. NSF offers a certification program to NSF/ANSI 12. Products certified by NSF carry the NSF Mark, one of the most respected certificati
22、on marks in the world. The NSF Mark on a product gives consumers and retailers assurance that the product has been tested and meets the requirements of the Standard. For more information on the NSF certification program, please contact NSF International, P.O. Box 130140, Ann Arbor, Michigan 48113-01
23、40 or at 1-734-769-8010. This Standard was developed by the NSF Joint Committee on Food Equipment using the NSF consensus process accredited by the American National Standards Institute. Suggestions for improvement of this Standard are welcome. Comments should be sent to the Chairperson, Joint Commi
24、ttee on Food Equipment at standardsnsf.org, or c/o NSF International, Standards Department, P.O. Box 130140, Ann Arbor, MI 48113-0140, USA. 2The information contained in this Foreword is not part of this American National Standard (ANS) and has not been processed in accordance with ANSIs requirement
25、s 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 necessary for conformance to the Standard. This page is intentionally left blank.1 2012 NSF NSF/ANSI 12 2012 NSF/ANSI Standar
26、d for Food Equipment Automatic ice making equipment 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, construction, and performance of automatic ice making equipment and their related components. 1.2 Scope This Standard con
27、tains requirements for automatic ice making equipment and devices used in the manufacturing, processing, storing, dispensing, packaging, and transportation of ice intended for human consumption. This Standard does not apply to equipment used solely in the manufacturing of block ice. Automatic ice ma
28、king equipment components 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 mat
29、erials, design, and 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 Measureme
30、nt Decimal and SI conversions provided parenthetically shall be considered equivalent. Metric conversions and significant figure rounding have been made according to IEEE/ASTM SI 10. 2012 NSF NSF/ANSI 12 2012 2 2 Normative references The following documents contain provisions that, through reference
31、, constitute provisions of this NSF/ANSI Standard. 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
32、 recent published edition of the document shall be used for undated references. 40 C.F.R. 152.500 Requirements for devices (Pesticide Registration and Classification Procedures)340 C.F.R. 162-180 Federal Insecticide, Fungicide, and Rodenticide Act340 C.F.R. 180.940 Tolerance exemptions for active an
33、d inert ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions)3ANSI Z97.1 2009. Safety Glazing Materials Used in Buildings Safety Performance Specifications and Methods of Test4ANSI/ASSE 1001 2008. Atmospheric Type Vacuum Breakers5ANSI/ASSE 1020 2004. Pressure
34、Vacuum Breaker Assembly5ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment5ANSI/ASSE 1024 2004. Dual Check Backflow Preventers5 APHA Standard Methods for the Examination of Water and Wastewater, 21stedition6ASSE 1032 2004. Dual Check Valve Type Backflow Preventers for Carbonat
35、ed Beverage Dispensers Post Mix Type5 IEEE/ASTM SI 10 2010. American National Standard for Metric Practice7NSF/ANSI 51. Food equipment materials NSF/ANSI 170. Glossary of food equipment terminology UL 197 2010, Standard for Commercial Electrical Cooking Appliances83U. S. Government Printing Office,
36、Washington, DC 20402 . 4American National Standards Institute, 25 West 43rdStreet, New York, NY 10036 . 5ASSE International Office, P. O. Box 40362, Bay Village, OH 44140 . 6American Public Health Association, 800 I Street, NW, Washington, DC 20001 . 7 Institute of Electrical and Electronics Enginee
37、rs, Inc., 345 E. 47th Street, New York, NY 10017 . 8Underwriters Laboratories, Inc., 33 Pfingsten Road, Northbrook, IL 60062 . 2012 NSF NSF/ANSI 12 2012 3 3 Definitions Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170. 4 Materials The requirements contained
38、 in this section are intended to protect food from contamination and ensure that the materials used in the manufacture of automatic ice making equipment resist wear, penetration by vermin, and the effects of foods, heat, cleaning compounds, sanitizers, and other substances that may contact the mater
39、ials 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 of NSF/ANSI 51 applicable to the zone in which the material is located. 4.2 Solder Solder con
40、taining lead as an intentional ingredient shall not be used in a food zone or splash zone. 5 Design and construction This section contains design and construction requirements for equipment covered within the scope of this Standard. 5.1 General sanitation 5.1.1 Equipment shall be designed and manufa
41、ctured to prevent the harborage of vermin and the accumulation of dirt and debris, and to permit the inspection, maintenance, servicing, and cleaning of the equipment and its components. 5.1.2 Equipment shall be designed and manufactured so that water intended for ice production may be added, proces
42、sed, and/or finished, so that ice may be dispensed, removed, and/or served in a sanitary manner. 5.1.3 Food zones shall be readily accessible and easily cleanable or shall be designed for in-place cleaning. Units may be located behind removable access panels, since daily cleaning is not required. 5.
43、1.4 Food zones for which in-place cleaning is intended shall be designed and manufactured so that cleaning and sanitizing solutions may be circulated or passed throughout the fixed system. The design shall ensure that cleaning and sanitizing solutions contact all food contact surfaces. The system sh
44、all be self-draining or capable of being completely evacuated. Equipment and appurtenances designed for in-place cleaning shall have a section of the cleaned area accessible for inspection or shall provide for other acceptable inspection methods. The manufacturer shall provide written instructions f
45、or the cleaning and sanitizing of all food zone surfaces for which in-place cleaning is intended. The type and concentration of sanitizing agent recommended in the instructions by the manufacturer shall: comply with 40 CFR 180.9403; or be registered with the USEPA Office of Pesticides Program, Antim
46、icrobials Division as a food contact sanitizer; and 2012 NSF NSF/ANSI 12 2012 4 if produced by a device, as defined per 40 CFR 152.5003, be demonstrable to be efficacious per USEPA Pesticide Assessment Guidelines, Subdivision G: Product Performance. The device shall maintain a USEPA site manufacturi
47、ng device establishment number; and if produced by a device, as defined per 40 CFR 152.5003, have in place and readily discernable to the operator a monitor or indicating device that reports that the device is producing adequate amounts of sanitizing agent during the sanitization operation. EXAMPLE
48、a corona discharge monitor for ozone-producing devices. 5.1.5 Splash zone surfaces shall be accessible and easily cleanable. 5.1.6 Non-food zone surfaces shall be accessible and cleanable. 5.1.7 Unexposed non-food zone surfaces shall be accessible or closed. 5.2 Internal angles and corners, food zon
49、e 5.2.1 All internal angles or corners of less than 135 shall be smooth and have radius as set forth below. 5.2.1.1 At the intersection of two planes, which result in one angle or corner, the radius shall not be less than 1/8in (0.13 in, 3.2 mm). 5.2.1.2 At the intersection of three planes, which result in three angles or corners, the radii shall not be less than 1/8in (0.13 in, 3.2 mm). 5.2.1.3 Lesser radii may be used when necessary to ensure the proper functioning of equipment components. 5.2.1.4 Greater radii shall be pro
