1、NSF International Standard / American National StandardNSF/ANSI 20 - 2016 Commercial Bulk MilkDispensing 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 management sol
2、utions 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 NSF I
3、nternational 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/ANSI 20-2016 NSF International Standard/ American National Standard for Food Equipment Commercial
4、bulk milk dispensing equipment Standard Developer NSF International NSF International Board of Directors Designated as an ANSI Standard November 13, 2016 American National Standards Institute ii Prepared by The NSF Joint Committee on Food Equipment Recommended for Adoption by The NSF Council of Publ
5、ic Health Consultants Adopted by The NSF Board of Trustees April 1966 Revised September 1973 Reaffirmed July 1980 Reaffirmed November 1985 Revised November 1992 Revised May 1998 Revised July 2000 Revised May 2007 Revised May 2012 Revised December 2016 Published by NSF International P. O. Box 130140,
6、 Ann Arbor, Michigan 48113-0140, USA For ordering copies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 20 2016.“ Copyright 2016 NSF International Previous editions 2012, 2007, 2000, 1998, 1992, 1985, 1980, 1973, 1966 Unless otherwise specified, no p
7、art of this publication 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. iii Disclaimers1 NSF, in performing its functions in accor
8、dance with its objectives, does not assume or 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 sh
9、all not incur any obligation or liability for 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 mech
10、anical and electrical safety have not been included 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 n
11、ot constitute their agencys endorsement of NSF 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 criteri
12、a. The illustrations, if provided, are intended 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
13、not be used to justify improper or incomplete design and construction. Unless otherwise referenced, the appendices are 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 i
14、nformation contained in this Disclaimer is not part 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 of a consensus process. In addition,
15、it does not contain requirements necessary for conformance to the Standard. 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 . 1 3 Definitions . 2 4 Materials . 2
16、4.1 Conformance with NSF/ANSI 51 . 3 4.2 Solder . 3 4.3 Sound dampening materials 3 4.4 Gaskets 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 Joints and seams . 4 5.5 Fasteners . 4 5.6 Insulation 5 5.7 Rein
17、forcing and framing members . 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 Hinges 6 5.13 Edges and nosings 6 5.14 Louvers 7 5.15 Hardware . 7 5.16 Latches and catches 7 5.17 Breaker strips. 7 5.18 Equipment mo
18、unting 7 5.19 Legs and feet . 8 5.20 Casters and gliders 8 5.21 Breakable glass components 8 5.22 Backflow prevention 9 5.23 Ventilation openings 9 5.24 Veneers . 9 5.25 Refrigeration and cooling components 9 5.26 Drains 9 5.27 Temperature controls 10 5.28 Thermometers . 10 6 Performance . 10 6.1 Te
19、mperature performance requirement . 10 6.2 Cleaning and sanitization procedures 11 7 Product literature 12 Annex A . A1 Annex B . B1 This page is intentionally left blank.vii Foreword2 The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials,
20、 design, construction and performance of commercial bulk milk dispensing equipment. This edition of the Standard contains the following revision: Issue 6 The revisions made in this issue incorporate “boilerplate“ language from the revised NSF/ANSI 2 and update the normative references. This Standard
21、 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, Joint Committee on Food Equipment, c/o NSF International, Standa
22、rds Department at standardsnsf.org, or PO 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 conta
23、in 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.1 2016 NSF NSF/ANSI 20 2016 NSF/ANSI Standard for Food Equipment Commercial bulk milk dispen
24、sing equipment 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of commercial bulk milk dispensers and their related components. 1.2 Scope This Standard contains requirements for
25、bulk milk dispensers designed to dispense servings of milk or milk products by manual or machine actuation. This Standard does not apply to dispensing freezers (soft-serve machines), vending machines, or manual food and beverage dispensing equipment covered by the scope of other NSF standards. Comme
26、rcial bulk milk and milk product dispensing equipment materials and 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 design, provided that such design meets the minimum specifications d
27、escribed herein. 1.3 Alternate materials, design, and construction While specific materials, design, and construction may be stipulated in this Standard, commercial bulk milk dispensing equipment that incorporates alternate materials, design, and construction may be acceptable when such equipment me
28、ets the intent of 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 10. 2 Normative references The following documents con
29、tain 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 editions of
30、the documents indicated below. The most recent published edition of the document shall be used for undated references. 2016 NSF NSF/ANSI 20 2016 2 40 C.F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions)
31、3 ANSI Z97.1 .2009. Safety Glazing Materials Used in Buildings Safety Performance Specifications and Methods of Test 4 ANSI/ASSE 1001 2008. Atmospheric Type Vacuum Breakers 5 ANSI/ASSE 1020 2004. Pressure Vacuum Breaker Assembly 5 ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equip
32、ment 5 ANSI/ASSE 1024 2004. Dual Check Backflow Preventers5 APHA Standards Methods for the Examination of Water and Wastewater, 22nd edition6 ASSE 1032 2004(R2011). Performance Requirements for Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers, Post Mix Type 4 IEEE/ASTM SI
33、 10 2010. American National Standard for Metric Practice 7 Grade A Pasteurized Milk Ordinance 20168 NSF/ANSI 51. Food equipment materials NSF/ANSI 169. Special equipment and/or devices NSF/ANSI 170. Glossary of food equipment terminology UL 197 2010, Standards for Commercial Electrical Cooking Appli
34、ances 9 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 milk and milk products from contamination and to ensure that the materials used in the manufacture of comm
35、ercial bulk milk equipment resist wear; penetration by vermin; and the effects of refrigerants, foods, heat, cleaning compounds, 3 U.S. Government Printing Office, Washington, DC 20402 . 4 American National Standards Institute, 25 West 43rd Street, New York, NY 10036 . 5 ASSE International, 18927 Hi
36、ckory Creek Drive, Suite 220 Mokena, Illinois 60448. . 6 American Public Health Association, 800 I Street, NW, Washington, DC 20001 . 7 ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 8 Department of Health and Human Services, Public Health Service, Food and Drug Administratio
37、n, Milk Safety Team (HFS-626), 5100 Paint Branch Parkway, College Park, MD 20740-3835 . 9 UL, LLC 33 Pfingsten Rd., Northbrook, IL 60062 . 2016 NSF NSF/ANSI 20 2016 3 sanitizers, and other substances that may contact the materials in the intended use environment. Materials used in unexposed non-food
38、 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 which the material is used. 4.2 Solder Solder containing lead as an intentional ingredient shall not be used in a food zone or
39、 splash zone. 4.3 Sound dampening materials Sound dampening materials shall conform to the requirements 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. 4.4 Gaskets Gaskets shall be made of
40、resilient rubber, rubber-like materials, plastics, or a combination thereof. 5 Design and construction This section contains design and construction requirements for equipment covered within the scope of this Standard. Unless otherwise specified, splash zone design and construction requirements shal
41、l apply to the interiors of bulk milk dispensers in which bulk milk containers are held. 5.1 General sanitation 5.1.1 Bulk milk dispensers shall be designed and manufactured to prevent the harborage of vermin and the accumulation of dirt and debris, and to permit the inspection, maintenance, servici
42、ng, and cleaning of the equipment and its components. 5.1.2 Bulk milk dispensing equipment shall be designed so that bulk milk containers may be added and removed and milk may be dispensed in a sanitary manner. 5.1.3 Food zones shall be readily accessible and easily cleanable or shall be designed fo
43、r 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 designed and manufactured so that cleaning and sanitizing solutions may be circulated or passed throughout the fixed system. The design shall ensure that cleaning a
44、nd sanitizing solutions contact all food contact surfaces. The system shall 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 i
45、nspection methods. The manufacturer shall provide written instructions for 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 part 1
46、80.940. 5.1.5 Splash zone surfaces shall be accessible and easily cleanable. 5.1.6 Non-food zone surfaces shall be accessible and cleanable. 2016 NSF NSF/ANSI 20 2016 4 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
47、 angles or corners of less than 135 shall be smooth and the radius 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 or corner. 5.2.3 For materials other than metal, the radius s
48、pecified in 5.2.1 shall be effected using parent material or a material proven to be bonded and otherwise equal to or better than the parent material. 5.3 External angles and corners Exposed external angles and corners in a food zone shall be sealed and smooth (see figure 1a). 5.4 Joints and seams 5
49、.4.1 Permanent joints and seams in a food or splash zone shall be sealed and smooth. 5.4.2 Permanent joints and seams in a nonfood zone shall be closed. Welded joints and seams in a nonfood zone shall be deburred. 5.4.3 Joints formed by overlapping sheets of material shall not create upwardly facing horizontal ledges (see figure 1b). 5.4.4 Sealants shall only be used to seal joints and seams that are structurally sound and are less than in (0.13 in, 3.2 mm) wide before sealing. Sealants may be used to fill spaces around collars, grommets, and se
