1、NSF International Standard / American National StandardNSF/ANSI 59 - 2012Mobile Food CartsNSF 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
2、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 in-terpretations, or propose revisions by contacting: Chair, Joint Committee on Food Equipment NSF International 789 North Dixbo
3、ro 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 NSF/ANSI 59 2012 i NSF International Standard/ American National Standard for Food Equipment Mobile food carts Standard Developer NS
4、F 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 The NSF Board of Directors June 1986 Revised July 1997 Revi
5、sed to include MPN table September 2000 Revised September 2002 Editorial revision, January 2004 Revised May 2011 Revised August 2012 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 refe
6、rence the designation “NSF/ANSI 59 2012.” Copyright 2012 NSF International Previous editions 2011, 2004, 2002, 1997, 1986 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm,
7、 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 or undertake to dis-charge any responsibility of the manufacturer or any other party. The opinions and f
8、indings of NSF repre-sent 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, arising out of or in connection with the use, interpretat
9、ion 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 governmental agencies or other national standards-setting organizati
10、ons provide these requirements. Participation in NSF Standards development activities by regulatory agency representatives (federal, lo-cal, state) shall not constitute their agencys endorsement of NSF or any of its Standards. Preference is given to the use of performance criteria measurable by exam
11、ination or testing in NSF Standards development when such performance criteria may reasonably be used in lieu of design, mate-rials, or construction criteria. The illustrations, if provided, are intended to assist in understanding their adjacent standard requirements. However, the illustrations may
12、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 im-proper or incomplete design and construction. Unless otherwise referenced, the appendices are not considered an integr
13、al part of NSF Standards. The appendices 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) and has not been processed in accordance with ANSIs
14、 requirements for an ANS. As such, this Disclaimer may contain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements neces-sary for conformance to the Standard. iv This page is intentionally blank. v Contents 1 General . 1 1.1 Pur
15、pose 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 . 2 4.1 Conformance with NSF/ANSI 51 . 3 4.2 Solder . 3 4.3 Sound dampening material 3 5 Design and construction . 3 5.1 General sanitation 3 5.2 Inte
16、rnal angles and corners, food zone 3 5.3 External angles and corners 4 5.4 Joints and seams . 4 5.5 Fasteners . 4 5.6 Insulation 5 5.7 Reinforcing and framing . 5 5.8 Inspection and maintenance panels 5 5.9 Doors 5 5.10 Door tracks and guides 5 5.11 Door closers, handles, knobs, and pulls 6 5.12 Hin
17、ges 6 5.13 Covers . 6 5.14 Edges and nosings 7 5.15 Openings into food zones 7 5.16 Entry ports . 7 5.17 Louvers 7 5.18 Hardware . 8 5.19 Latches and catches 8 5.20 Breaker strips. 8 5.21 Equipment Mounting 8 5.22 Casters, rollers, and gliders . 8 5.23 Open display stands and brackets 8 5.24 Counter
18、 tray slides . 8 5.25 Shelving . 8 5.26 Counter steps and platforms . 9 5.27 Pipe chases . 9 5.28 Enclosed spaces . 9 5.29 Food and flatware containers and drawers . 9 5.30 Insets . 9 5.31 Bins 9 5.32 Ice pans and bins 10 5.33 Food display cases 10 5.34 Sinks 10 5.35 Sound dampening . 10 5.36 Backsp
19、lashes. 11 5.37 Tops of counters, tables, and back bars . 11 5.38 Breakable glass components 11 vi 5.39 Light fixtures 11 5.40 Cutting boards . 11 5.41 Plumbing connections . 11 5.42 Backflow prevention 12 5.43 Potable water system 12 5.44 Wastewater holding systems . 13 5.45 Waste receptacles . 13
20、5.46 Hot food storage and preparation equipment 13 5.47 Fuel burning devices . 13 5.48 Mechanical refrigeration 13 5.49 Food protection 13 5.50 Linings . 14 5.51 Data plate 14 6 Performance . 14 6.1 Cleaning and sanitization procedures 14 6.2 Cold food storage compartments . 15 6.3 Open-top cold foo
21、d holding equipment 16 6.4 Hot food holding compartments . 16 6.5 Hot food holding compartments . 17 6.6 Open-top hot food holding compartments 18 6.7 Cooking and rethermalization equipment 19 Annex A A1 A.1 Summary A1 A.2 Equipment A1 A.3 Microorganism A1 A.4 Supplies . A1 A.5 Reagents A1 A.6 Safet
22、y precautions and hazards A2 A.7 Growth medium A2 A.8 Culture of E. coli . A3 Annex B B1 B.1 Pans . B1 B.2 Media preparation B1 B.3 Thermocouple placement B1 B.4 Media storage B1 vii Foreword2The purpose of this Standard is to establish minimum food protection and sanitation requirements for the mat
23、erials, design, construction, and performance of mobile food carts. This edition of the Standard contains the following revision: Issue 6 This revision updated the Normative References and boilerplate language in: 1.4 Measurement; 5.21 Breakable glass components. This Standard was developed by the N
24、SF 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. Comments should be sent to Chair, Joint Committee on Food Equipment at standardsnsf.org, or c/o NSF International, Stand
25、ards Department, P.O. Box 130140, Ann Arbor, Michigan 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 requirements for an ANS. As such, this Foreword may contain material that has no
26、t been subjected to public review of a consensus process. In addition, it does not contain requirements necessary for conformance to the Standard. This page is intentionally blank.1 2012 NSF NSF/ANSI 59 2012 NSF International Standard for Food Equipment Mobile food carts 1 General 1.1 Purpose This S
27、tandard establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of mobile food carts and their related components. 1.2 Scope This Standard contains requirements for mobile food carts and their related components and materi
28、als. This Standard applies to mobile food carts intended for the preparation and service of food, as well those intended for service of prepackaged food only. This Standard does not apply to food catering trucks or other motor vehicle mounted food service equipment. The requirements in this Standard
29、 do not apply to umbrellas, awnings, and similar overhead accessories installed on mobile food carts. Food cart components 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 su
30、ch design meets the minimum specifications described herein. 1.3 Alternate materials, 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 e
31、quipment meet the intent of applicable requirements herein. 1.4 Measurement 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. 2 Normative references The following documen
32、ts contain provisions that, through reference, 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 editio
33、ns of the documents indicated below. The most recent published edition of the document shall be used for undated references. 40 C.F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions)33U.S. Government Prin
34、ting Office, Washington, DC 20402 . NSF 2012 NSF/ANSI 59 2012 2 ANSI/ASSE 1001 2008. Atmospheric Type Vacuum Breakers4ANSI/ASSE 1020 2004. Pressure Vacuum Breaker Assembly4ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment4 ANSI/ASSE 1024 2004. Dual Check Backflow Preventers4A
35、PHA Standard Methods for the Examination of Water and Wastewater, 20thEd.5ASSE 1032 2004. Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type4IAPMO Uniform Plumbing Code 20096ICC International Plumbing Code 20097IEEE/ASTM SI 10 2010. American National Standard
36、for Metric Practice8NSF/ANSI 2. Food equipment NSF/ANSI 4. Commercial cooking, rethermalization, and powered hot food holding and transport equipment NSF/ANSI 7. Commercial refrigerators and storage freezers NSF/ANSI 51. Food equipment materials NSF/ANSI 170. Glossary of food equipment terminology U
37、L 197 2010. Standard for Commercial Electrical Cooking Appliances93 Definitions Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170. 4 Materials The requirements contained in this section are intended to protect food from contamination and ensure that the mate
38、rials used in the manufacture of food handling and processing equipment resist wear; penetration by vermin; and the effects of foods, heat, cleaning compounds, sanitizers, and other substances that may contact the materials in the intended use environment. Materials used in unexposed non-food zone a
39、reas shall be exempt from all requirements in 4. 4ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 . 5 American Public Health Association, 800 I St. NW, Washington, DC 20001 . 6International Association of Plumbing and Mechanical Officials, 5001 E. Philadelphia St., Ontario, CA
40、 91761 . 7International Code Council, 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 . 8ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 9Underwriters Laboratories, Inc., 33 Pfingsten Road, Northbrook, IL 60062 . NSF 2012 NSF/ANSI 59 2012 3 4.1 Conformance with NSF/ANSI
41、51 Materials shall conform to the requirements in NSF/ANSI 51 applicable to the zone in 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 re
42、quirements of the zone in which they are located except that they are not required to be smooth. Non-curing sound dampening materials shall not be used in exposed areas. 5 Design and construction This section contains design and construction requirements for equipment covered within the scope of thi
43、s Standard. 5.1 General sanitation 5.1.1 Mobile food carts shall be designed and manufactured 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 Mobile food carts sh
44、all be designed and manufactured so that food may be added, processed, finished, 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 when a readily accessible design is not feasible. 5.1.
45、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 shal
46、l 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 for
47、 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. 5.1.5 Splash zone surfaces shall be accessible and easily cleanable. 5
48、.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 zone 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 int
49、ersection 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). NSF 2012 NSF/ANSI 59 2012 4 5.2.1.2 At the intersection of three planes, which result in three angles or corners, the radii for two of the angles or corners shall not be less than 1/8in (0.13 in, 3.2 mm) and the radius of the third angle or corner shall not be less than in (0.25 in, 6.4 mm). 5.2.2 For metals, solder or other fillet material shall not be used to affect the required minimum radius of an internal angle
