1、 NSF/ANSI 2 2005a Food equipment NSF International Standard/ American National Standard NSF/ANSI 2 2005a Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-NSF International, an indepen
2、dent, 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 interests of all stakeholders. This Standard is subject to revision. Contact NSF to confirm this revision is current. U
3、sers 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 Dixboro Road, P.O. Box 130140 Ann Arbor, Michigan 48113-0140 USA Phone: (734) 769-8010 Telex: 753215 NSF INTL FAX: (734)
4、769-0109 E-mail: infonsf.org Web: http:/www.nsf.org Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-i NSF International Standard/ American National Standard for Food Equipment Food e
5、quipment Standard Developer NSF International Adopted September 23, 2005 NSF International Board of Directors Designated as an ANSI Standard September 23, 2005 American National Standards Institute NSF/ANSI 2 2005aCopyright NSF International Reproduced by IHS under license with NSF International Not
6、 for ResaleNo reproduction or networking permitted without license from IHS-,-,-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 October 1952 Revised April 1965 Revised August 1968
7、Revised July 1973 Revised November 1977 Revised December 1980 Revised June 1982 Revised November 1987 Revised May 1992 Revised May 1996 Revised June 2002 Editorial revision April 2003 Revised February 2005 Revised September 2005 Published by NSF International PO Box 130140, Ann Arbor, Michigan 48113
8、-0140, USA For ordering copies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 2 2005a.” Copyright 2005 NSF International Previous editions 2002, 1996, 1992, 1987, 1982, 1980, 1977, 1973, 1968, 1965, 1952 Unless otherwise specified, no part of this pu
9、blication may be reproduced or 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. Copyright NSF International Reproduced by IHS under license with NSF Int
10、ernational Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-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 fin
11、dings 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, interpretatio
12、n 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 organization
13、s provide safety 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 exami
14、nation or testing in NSF Stan-dards 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. However, the illustrations may n
15、ot 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 annexes are not considered an integral p
16、art of NSF Standards. The an-nexes are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying or-ganization. 1The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been processed in accordance with ANSIs requ
17、irements 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. Copyright NSF International Reproduced by IHS under license with NSF Inter
18、national Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-iv This page is intentionally blank.Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-v Cont
19、ents Foreword .ix 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 blocks. 3 4.5 Wood-t
20、op bakers tables and cutting boards . 3 5 Design and construction. 3 5.1 General sanitation. 3 5.2 Internal angles and corners, food zone 4 5.3 External angles and corners . 4 5.4 Joint and seams 4 5.5 Fasteners 5 5.6 Insulation. 5 5.7 Reinforcing and framing 5 5.8 Inspection and maintenance panels
21、. 5 5.9 Doors. 5 5.10 Door tracks and guides . 6 5.11 Door closers, handles, knobs, 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 Hardware. 8 5.18 Handles and pulls 8 5.19 Latches and catches . 8 5.20 Breaker strips 8 5.21 E
22、quipment mounting . 8 5.22 Legs and feet 9 5.23 Casters, rollers, and gliders 9 5.24 Open display stands and brackets 10 5.25 Counter tray slides 10 5.26 Shelving 10 5.27 Counter steps and platforms. 11 5.28 Pipe chases. 11 5.29 Enclosed spaces. 11 5.30 Food and flatware containers and drawers. 11 5
23、.31 Pots, pans and utensils. 11 5.32 Insets. 11 5.33 Bins . 12 5.34 Ice pans and bins 12 Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-vi 5.35 Food display cases . 12 5.36 Food shi
24、elds 12 5.37 Self-leveling storage systems . 13 5.38 Dipper wells. 13 5.39 Sinks . 13 5.40 Dishtables and accessories 14 5.41 Sound dampening. 15 5.42 Auxiliary cleaning facilities and accessories . 15 5.43 Backsplashes 16 5.44 Tops of counters, tables, and back bars. 16 5.45 Breakable glass compone
25、nts 16 5.46 Light fixtures 16 5.47 Thermometers. 16 5.48 Beverage (urn) stands 17 5.49 Water stations . 17 5.50 Drip pans. 17 5.51 Syrup and crushed fruit containers . 17 5.51 Food dispensing pumps 17 5.53 Canopies and hoods . 18 5.54 Wood-top bakers tables and cutting boards . 18 5.55 Synthetic bak
26、ers tables and cutting boards 19 5.56 Plumbing connections. 19 5.57 Wheeled food service equipment 20 5.58 Conveyors. 20 5.59 Enclosed food transport carts and cabinets 21 5.60 Custom equipment 21 6 Performance. 21 6.1 Cleaning and sanitization procedures. 21 6.2 Thermometers. 23 7 Food equipment pr
27、ovided with a security package 24 7.1 General . 24 7.2 Special tools 24 7.3 Fastening methods (splash zone). 24 7.4 Fastening methods (nonfood zone) 24 7.5 Hinges . 24 7.6 Hardware. 24 7.7 Shelf brackets, pilasters, slides, or cleats. 24 7.8 Kick plate. 24 7.9 Drawers. 24 7.10 Conveyor units 24 7.11
28、 Labeling. 24 8 Supplemental requirements for marine food equipment 25 8.1 Materials 25 8.2 Design and construction . 25 Figures Figure 1 External corners or angles 26 Figure 2 Single panel door 26 Figure 3 Openings and rims food zone 27 Figure 4 Perforated false bottom 27 Figure 5 Diverting shelves
29、 28 Figure 6 Interior fixed shelves. 28 Figure 7 Rack slides 28 Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-vii Figure 8 Pipe chases 29 Figure 9 Drawers. 29 Figure 10 Drop handle
30、 assemble 30 Figure 11 Food shield . 30 Figure 12 Sinks . 31 Figure 13 Urn stands and water stations 31 Figure 14 Notched wood test sample . 32 Figure 15 Sample placement under load cell . 33 Annexes A Recommended field installation guidelinesA1 A.1 Purpose.A1 A.2 Field joints.A1 A.3 Service connect
31、ionsA1 B B.1 Summary.B1 B.2 Equipment.B1 B.3 Microorganism.B1 B.4 Supplies B1 B.5 Reagents.B2 B.6 Safety precautions and hazards .B2 B.7 Growth medium.B2 B.8 Culture of Escherichia coli B3 Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproductio
32、n or networking permitted without license from IHS-,-,-viii This page is intentionally blank.Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-ix Foreword2 The purpose of this Standard
33、 is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment. This Standard was revised to include editorial changes to clarify requirements, achieve consistency with the “boilerpl
34、ate” language in the NSF food equipment standards and update the normative references. Section 5.39 Dishtables has been updated to combine sections 5.39 Dishtables and 5.41 Auxiliary clean-ing facilities and accessories into a single section. The methods used for suspension preparation, controls and
35、 analysis of Escherichia coli were moved to annex A. This Standard was developed 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
36、, Joint Committee on Food Equipment, c/o NSF International, Standards 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 f
37、or an ANS. As such, 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. Copyright NSF International Reproduced by IHS under license with NSF International Not
38、for ResaleNo reproduction or networking permitted without license from IHS-,-,-x This page is intentionally blank.Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-1 2005 NSF NSF/ANSI
39、2 2005a NSF International Standard for Food Equipment Food equipment 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment. 1.2 Scope Equipmen
40、t 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 components, counters, hoods, shelves, and sinks. Section 7 of this Standard pertains to food handling and processing equipment
41、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 correctional facilities, mental health facilities, or some schools. For these environments, where both sanitation and security are co
42、ncerns, 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 components and materials covered under other NSF or NSF/ANSI Standards or Criteria shall also comply with the requirements therei
43、n. This Standard is not intended to restrict new unit design, pro-vided 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, equipment that in-corporates
44、 alternate materials, design, or construction may be acceptable when such equipment meets intent of the applicable requirements herein. 1.4 Measurement Decimal and SI conversions provided parenthetically shall be considered equivalent. Metric conversions have been made according to IEEE/ASTM SI 10.
45、2 Normative references The following documents 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 t
46、he possibility of applying the recent editions of the documents indicated below. Copyright NSF International Reproduced by IHS under license with NSF International Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-NSF/ANSI 2 2005a NSF 2005 2 ANSI Z97.1 2004 Safety Pe
47、rformance Specifications and Methods of Test for Glazing Materials Used in Buildings3ANSI/ASSE 1001 2002. Atmospheric Type Vacuum Breakers4ANSI/ASSE 1020 1998. Pressure Vacuum Breaker Assembly4ANSI/ASSE 1022 1998. Backflow Preventer for Carbonated Beverage Machines4 ANSI/ASSE 1024 1998. Dual Check V
48、alve Preventers4ASSE 1032 1980. Dual Check Valve Type Backflow Preventers4Code of Federal Regulations, Title 21, (21 CFR) Part 170-199, Food and Drugs5Code of Federal Regulations, Title 40, (40 CFR) Section 180.940, Food-Contact Surface Sanitizing Solu-tions5IAPMO - Uniform Plumbing Code 20036ICC International Plumbing Code 20037IEEE/ASTM SI 10 2002. Standard for the Use of the International System of Units (SI): The Modern Metric System8NSF/
