1、NSF International Standard / American National StandardNSF/ANSI 18 - 2016 Manual Food and Beverage Dispensing Equipment 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 managemen
2、t solutions while 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: Chair, Joint Committee on Food Equipment c/o
3、NSF International 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.orgi NSF International Standard/ American National Standard for Food Equipment Manual food and beverage
4、 dispensing equipment Standard Developer NSF International American National Standards Institute Designated as an ANSI Standard June 8, 2016 American National Standards Instituteii Prepared by The NSF Joint Committee on Food Equipment Recommended for Adoption by The NSF Council of Public Health Cons
5、ultants Adopted by The NSF Board of Trustees April 1966 Revised March 1972 Revised May 1974 Revised November 1977 Revised June 1981 Revised November 1987 Revised November 1990 Revised July 1996 Revised to include MPN table September 2000 Revised June 2004 Revised September 2005 Revised August 2006 R
6、evised April 2007 Revised May 2009 Revised August 2011 Revised August 2012 Revised June 2016 Published by NSF International P. O. 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 18 20
7、16.“ Copyright 2016 NSF International Previous editions 2012, 2011, 2009, 2007, 2006, 2005, 2004, 2000, 1996, 1990, 1987, 1981, 1977, 1974, 1972, 1966 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, includin
8、g photocopying and microfilm, without permission in writing from NSF International. Printed in the United States of America. iii Disclaimers1 NSF, in performing its functions in accordance with its objectives, does not assume or undertake to discharge any responsibility of the manufacturer or any ot
9、her 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, arising out of or in connecti
10、on 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 governmental agencies or other national
11、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 given to the use of performance
12、 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 adjacent standard requirements. Howe
13、ver, 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 referenced, the appendices ar
14、e not considered an integral part of NSF Standards. The appendices are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying organization. 1 The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been process
15、ed in accordance with ANSIs requirements for an ANS. Therefore, this Disclaimer may contain material that has not 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 left blank. v
16、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 . 2 4.1 Conformance with NSF/ANSI 51 2 4.2 Sound dampening materials . 3 5 Design and construction . 3 5.1 General sanit
17、ation 3 5.2 Internal 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 4 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 Hinges 5 5.12 Covers . 6 5.13 Edge
18、s and nosings 6 5.14 Openings into food zones 6 5.15 Louvers 6 5.16 Equipment mounting 7 5.17 Legs and feet . 7 5.18 Casters, rollers, and gliders . 8 5.19 Gaskets 8 5.20 Shelving . 8 5.21 Ice pans and bins 8 5.22 Food dispensing pumps 9 5.23 Support brackets and pilasters 9 5.24 Ventilation opening
19、s 9 5.25 Entry ports . 9 5.26 Storage compartments for packaged liquid products 9 5.27 Temperature-indicating devices for hot and cold food storage . 9 5.28 Storage compartments for single-service items 10 5.29 Refrigeration and cooling equipment . 10 5.30 Water cooling units 10 5.31 Condenser units
20、 10 5.32 Backflow prevention on noncarbonated beverage dispensers 10 5.33 Backflow prevention on carbonators and beverage dispensers with internal carbonators . 11 5.34 Water filters 11 5.35 Dispensing mechanisms 12 5.36 Springs . 12 6 Performance . 12 6.1 Cleaning and sanitization procedures 12 6.2
21、 Temperature requirements Cold potentially hazardous foods and beverages . 13 6.3 Temperature requirements Hot potentially hazardous foods and beverages . 14 6.4 Dispensing equipment without temperature controlled storage of potentially hazardous food or beverages . 15 7 Product literature 18 Annex
22、A . A1 vi Annex B . B1 vii Foreword2 The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, construction, and performance of manual food and beverage dispensing equipment. This Standard contains requirements for equipment and devic
23、es that manually dispense food or beverages, in bulk or in portions. This Standard may also be applied to components of food and beverage dispensing equipment. Issue 14 This ballot made revisions to sections 5.1.4 and 7.4 regarding in-place cleaning for oil dispensing equipment. This Standard was de
24、veloped by the NSF Joint Committee on Food Equipment using the consensus process 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 Inter
25、national, Standards Department, P.O. Box 130140, Ann Arbor, Michigan 48113-0140, USA. 2 The 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. Therefore, this Foreword may contain ma
26、terial that has not 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 left blank. 1 2016 NSF NSF/ANSI 18 2016 NSF/ANSI Standard for Food Equipment Manual food and beverage dispen
27、sing equipment 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, construction, and performance of manual food and beverage dispensing equipment and their related components. 1.2 Scope This Standard contains requirements for
28、 equipment and devices that manually dispense food or beverages, in bulk or in portions. The materials, design, and construction requirements of this Standard may also be applied to an item that is manufactured as a component of food and beverage dispensing equipment. This Standard does not apply to
29、 vending machines, dispensing freezers, or bulk milk dispensing equipment covered by the scope of other NSF Standards. Dispensing 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 intende
30、d to restrict new unit design, provided that such 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, dispensing equipment that incorporates alternate materi
31、als, design, or construction may be acceptable when such equipment meets the 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
32、 10. 2 Normative references The following standards 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 investig
33、ate the possibility of applying the recent editions of the documents indicated below. The most recent published edition of the document shall be used for undated references. 2016 NSF NSF/ANSI 18 2016 2 40 C.F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial f
34、ormulations (Food-Contact Surface Sanitizing Solutions)3 ANSI/ASSE 1001 2008. Atmospheric Type Vacuum Breakers4 ANSI/ASSE 1020 2004. Pressure Vacuum Breaker Assembly4 ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment4 ANSI/ASSE 1024 2004. Dual Check Backflow Preventers4 APHA
35、Standards Methods for the Examination of Water and Wastewater, 21st edition5 ASSE 1032 2004. Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type4 IEEE/ASTM SI 10 2010. American National Standard for Metric Practice6 NSF/ANSI 4. Commercial cooking, rethermalizat
36、ion, and powered hot food holding and transport equipment NSF/ANSI 42. Drinking water treatment units Aesthetic effects NSF/ANSI 51. Food Equipment Materials NSF/ANSI 53. Drinking water treatment units Health effects NSF/ANSI 58. Reverse osmosis drinking water treatment systems NSF/ANSI 170. Glossar
37、y of Food Equipment Terminology 3 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 materials used in the manufacture of m
38、anual food and beverage dispensing 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 areas shall be exempt from a
39、ll 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 which the material is used. 3 U.S. Government Printing Office, Washington, DC 20402 . 4 ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 .
40、 5 American Public Health Association, 800 I Street, NW, Washington, DC 20001 . 6 ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 2016 NSF NSF/ANSI 18 2016 3 4.2 Sound dampening materials Sound dampening materials shall meet the requirements of the zone in which they are locat
41、ed 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 this Standard. 5.1 General sanitation 5.1.1 Equip
42、ment 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 Equipment shall be designed and manufactured so that food may be added, pr
43、ocessed, 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. 5.1.4 Food zones for which in-place cleaning is intended shall be
44、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 shall be self-draining or capable of being completely evacuated. E
45、quipment 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 the cleaning and sanitizing of all food zone surfaces for whi
46、ch 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. NOTE In-place cleaning procedures are not required for oil distribution systems that only circulate fresh, edible oil throughout the
47、 fixed system. 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 zone 5.2.1 All internal angles or corners of
48、 less than 135 in a food zone shall be smooth and shall have radii as set forth below: 5.2.1.1 The radius shall not be less than in (0.13 in, 3.2 mm). 5.2.1.2 For metals, solder or other fillet material shall not be used to affect the required minimum radius of an internal angle or corner. 5.2.1.3 F
49、or materials other than metal, the radii specified in items 5.2.1.1 and 5.2.1.2 shall be effected using parent material or a material proven to be bonded and otherwise equal to or better than the parent material. 2016 NSF NSF/ANSI 18 2016 4 5.2.1.4 Lesser radii may be used when necessary to ensure the proper functioning of equipment components such as sealing ring grooves. Greater radii shall be provided when necessary to allow for adequate cleaning, maintenance, and product flow. 5.3 External angles and corners Exposed external angles a
