1、NSF International Standard / American National StandardNSF/ANSI 25 - 2017 Vending Machines for Food and BeveragesNSF 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 solut
2、ions 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 NSF Interna
3、tional 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 NSF/ANSI 25-2017 NSF International Standard/ American National Standard for Food Equipment Vending machines
4、for food and beverages Standard Developer NSF International NSF International Designated as an ANSI Standard May 7, 2017 American National Standards Instituteii Prepared by The NSF Joint Committee on Food Equipment Recommended for Adoption by The NSF Council of Public Health Consultants Adopted by T
5、he NSF Board of Directors August 1968 Revised July 1971 Revised December 1980 Revised November 1987 Revised November 1990 Revised July 1997 Revised July 2000 Revised September 2002 Revised September 2005 Revised April 2007 Revised April 2009 Revised August 2012 Revised May 2017 Published by NSF Inte
6、rnational 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 25 2017.” Copyright 2017 NSF International Previous editions 2012, 2009, 2007, 2005, 2002, 2000, 1997, 1990, 1987, 1980
7、, 1971, 1968 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, without permission in writing from NSF International. Printed in the United States of America. iii Disclaime
8、rs1 NSF, in performing its functions in accordance 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
9、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, interpretation of, or reliance upon this Standard. NSF Standards provide basic criteria to promote sanitation and protect
10、ion 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 organizations provide these requirements. This Standard was revised to include the relocation of all definitions from se
11、ction 3 to NSF/ANSI 170 Glossary of food equipment terminology. Many editorial changes were made to clarify requirements and to achieve consistency with the “boilerplate” language in the NSF food equipment standards. Normative references were also updated. Participation in NSF Standards development
12、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 criteria measurable by examination or testing in NSF Standards development when such performance criter
13、ia 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 not include all requirements for a specific product or unit, nor do they show
14、 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 annexes are not considered an integral part of NSF Standards. The annexes are provided as general guidelines to the m
15、anufacturer, 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 processed in accordance with ANSIs requirements for an ANS. Therefore, this Disclaimer may contain material that has
16、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. v Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Alternate materials, design, and construction 1 1.4 Mea
17、surement . 1 2 Normative references . 1 3 Definitions . 2 4 Materials . 2 4.1 Conformance to NSF/ANSI 51 . 3 4.2 Zone-specific materials requirements 3 5 Design and construction . 3 5.1 General sanitation 3 5.2 Internal angles and corners . 4 5.3 External angles and corners 4 5.4 Fasteners . 4 5.5 J
18、oint and seams . 4 5.6 Reinforcing and framing . 5 5.7 Inspection and maintenance panels 5 5.8 Cabinet doors . 5 5.9 Door tracks and guides 5 5.10 Openings into food zones 5 5.11 Covers . 6 5.12 Hinges 6 5.13 Door gaskets 6 5.14 Shelving . 7 5.15 Entry ports . 7 5.16 Ventilation openings 7 5.17 Louv
19、ers and flaps 8 5.18 Service connection openings and other openings through the exterior wall . 8 5.19 Equipment mounting 8 5.20 Legs and feet . 9 5.21 Casters and gliders 9 5.22 Temperature control 9 5.23 Temperature-indicating devices 10 5.24 Refrigeration components . 10 5.25 Opening devices 10 5
20、.26 Vending stage openings 10 5.27 Storage compartments for single service articles 11 5.28 Water supply 11 5.29 Plumbing connections . 11 5.30 Backflow prevention on carbonated beverage vending machines 12 5.31 Water filters 12 5.32 Ice making equipment . 12 5.33 Drains, drain pans and outlets . 12
21、 5.34 Waste containers and controls 13 6 Performance . 13 6.1 Cleaning and sanitizing procedures . 13 6.2 Temperature performance . 14 6.3 Temperature recovery (open door test) . 16 6.4 Automatic cut-off controls (abnormal operations test) . 17 Annex A Methods for preparing and analyzing in-place cl
22、eaning bacteria surrogate 267 Annex B Food Equipment Joint Committee 31 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, design, construction, and performance of dispensing freezer
23、s and related components. Issue 11 This revision updated the normative references in section 2 and updated boilerplate language in sections 5.21 and 5.29.4.1. This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus process described by the American National Stand
24、ards Institute. Suggestions for improvement of this Standard are welcome. This Standard is maintained on a Continuous Maintenance schedule and can be opened for comment at any time. Comments should be sent to Chair, Joint Committee on Food Equipment at standardsnsf.org, or c/o NSF International, Sta
25、ndards 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 material that
26、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 2017 NSF NSF/ANSI 25 2017 NSF/ANSI Standard for Food Equipment Vending machines for food and beverages 1 G
27、eneral 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, construction, and performance of vending machines for food and beverages and their related components. 1.2 Scope This Standard contains requirements for food and beverage vendi
28、ng machines, including those that vend packaged food and beverages and those that vend food and beverages in bulk. Vending machine materials and components covered under other NSF or NSF/ANSI Standards or Criteria shall also conform to the requirements therein. This Standard is not intended to restr
29、ict new 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, vending machines that incorporate alternate materials, design, and con
30、struction 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 10. 2 Normative re
31、ferences 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 the possibility
32、 of applying the recent editions 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 So
33、lutions)3 3 U. S. Government Printing Office, Washington, DC 20402 . 2017 NSF NSF/ANSI 25 2017 2 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 200
34、4. Dual Check Backflow Preventers4 APHA, Standard Methods for the Examination of Water and Wastewater, 22nd Edition5 ASSE 1032 2004. Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type4 IAPMO Uniform Plumbing Code 20156 ICC International Plumbing Code 20157 IEE
35、E/ASTM SI 10 2010. American National Standard for Metric Practice8 NSF/ANSI 12. Automatic ice making 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 d
36、rinking water treatment systems NSF/ANSI 170. Glossary 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 t
37、o ensure that the materials used in the construction of vending machines for food and beverages 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 u
38、nexposed non-food zone areas shall be exempt from all requirements in 4. 4 ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 . 5 American Public Health Association, 800 I Street, NW, Washington, DC 2000 . 6 International Association of Plumbing and Mechanical Officials, 5001 E.
39、Philadelphia St., Ontario, CA 91761 . 7 International Code Council, 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 . 8 ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 2017 NSF NSF/ANSI 25 2017 3 4.1 Conformance to NSF/ANSI 51 Materials shall conform to the requirements
40、in NSF/ANSI 51 applicable to the zone in which the material is used. 4.2 Zone-specific materials requirements 4.2.1 Glass Glass and similar materials shall not be used where fragments could enter bulk food or fall into the food zone. Glass used in the splash and non-food zones shall be heat tempered
41、 safety glass. If protective channels are used, they shall be tight fitting. 4.2.2 Solder Solder containing 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 wi
42、thin the scope of this Standard. 5.1 General sanitation 5.1.1 Vending machines 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
43、Vending machines and components shall be designed so that food and ingredients may be added and unit servings of bulk or packaged foods may be dispensed or removed in a sanitary manner. 5.1.3 Vending machines with food contact surfaces shall have a clip or other device suitable for holding a cleanin
44、g record inside the machine cabinet. 5.1.4 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. 5.1.5 Food zones for which in-place cleaning is intended shall be designed and manufactured so that cle
45、aning 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. Equipment or appurtenances designed fo
46、r in-place cleaning shall have a section of the cleaned area accessible for inspection or shall provide for other acceptable inspection methods. Instructions for conducting in-place cleaning shall be posted inside the vending machine cabinet and in the written manual. The manufacturer shall provide
47、written instructions for 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. 5.1.6 Splash zone surfaces shall be accessible and
48、 easily cleanable. 5.1.7 Non-food zone surfaces shall be accessible and cleanable. 5.1.8 Unexposed non-food zone surfaces shall be accessible or closed. 2017 NSF NSF/ANSI 25 2017 4 5.2 Internal angles and corners 5.2.1 Internal angles or corners of 135 or less in a food zone shall be smooth and have
49、 minimum continuous radii of 1/8 in (3 mm). Lesser radii may be used when necessary to ensure the proper functioning of equipment components. Greater radii shall be provided, if necessary, to ensure adequate cleaning, maintenance, and product flow. 5.2.2 Solder and other fillet material shall not be used to obtain a required radius in a food zone. 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 Fasteners 5.4.1 Fasteners shall not be used in a food zone. Th
