ANSI NSF 3-A 14159-2-2014 Hygiene Requirements for the Design of Hand Held Tools Used in Meat and Poultry Processing.pdf
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1、NSF International Standard / American National Standard /3-A SSI Standard NSF/ANSI/3-A 14159-2 - 2014Hygiene Requirements for the Designof Hand Held Tools Used in Meat andPoultry ProcessingNSF International, an independent, not-for-profit, non-governmental organization, is dedicated to being the lea
2、ding 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. Users of this Standard may request clarifications and interpretations, or propose r
3、evisions by contacting: Chair, Joint Committee on Food Processing 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) 769-0109 E-mail: infonsf.org Web: http:/www.nsf.orgNSF/ANSI/3-A SSI 141
4、59-2 2014 i NSF International Standard/ American National Standard/ 3-A SSI Standard for Food Processing Equipment Hygiene requirements for the design of hand held tools used in meat and poultry processing Standard Developer NSF International NSF International Designated as an ANSI Standard December
5、 22, 2014 American National Standards Institute NSF/ANSI/3-A SSI 14159-2 2014 ii Recommended for Adoption by The NSF Joint Committee on Food Processing Equipment The NSF Council of Public Health Consultants Adopted by NSF International May 2003 Revised January 2010 Revised December 2014 Published by
6、 NSF International PO 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/3-A SSI 14159-2-2014.“ Copyright 2014 NSF International Previous editions 2010, 2003 Unless otherwise specified,
7、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 Disclaimers1NSF, in performing its functions in ac
8、cordance 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
9、 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 protection of the public health. Provisions for m
10、echanical and electrical safety have not been included in this Standard because governmental agencies or other national standards-setting organizations provide safety requirement. Participation in NSF Standards development activities by regulatory agency representatives (federal, local, state) shall
11、 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 criteria may reasonably be used in lieu of design, materials, or construction crite
12、ria. 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 shal
13、l not be used to justify improper or incomplete design and construction. Unless otherwise referenced as normative, the annexes are not considered an integral part of NSF Standards. They are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying organization. 1The
14、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. As such, this Disclaimer may contain material that has not been subjected to public review or a consensus process. In addition, i
15、t does not contain requirements necessary for conformance to the Standard. iv This page is intentionally left blank.v Contents 1 General 1 1.1 Purpose . 1 1.2 Scope 1 1.3 Measurement 1 2 Normative references 1 3 Definitions 1 4 Materials of construction . 2 4.1 General . 2 4.2 Product contact surfac
16、es . 3 4.3 Non-product contact surfaces 4 5 Design and construction 4 5.1 Product contact surfaces . 4 5.2 Non-product contact surfaces 6 5.3 Requirements for specific equipment 7 6 Instruction handbook, maintenance, and cleaning 7 6.1 Instruction handbook 7 6.2 Maintenance and cleaning 7 Annex A A1
17、 Annex B B1 Annex C . C1 Annex D . D1 Annex E E1 Annex F F1 vi This page is intentionally left blank.vii Foreword2The purpose of this Standard is to establish minimum public health and sanitation requirements for hand held tools used in meat and poultry processing. This edition of the Standard inclu
18、des the following revision: Issue 5 - As required by ANSI, Standards must be reviewed at least every five years. In accordance with this requirement, the Joint Committee updated the normative references and the boiler plate language. This Standard was developed by the NSF Joint Committee on Food Pro
19、cessing Equipment using the consensus process described by the American National Standards 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
20、, Joint Committee on Food Processing Equipment at standardsnsf.org, or c/o NSF International, Standards Department, PO 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 accor
21、dance with ANSIs requirements for 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. This page is intentionally left blank.1 2015 NSF NSF/ANS
22、I/3-A SSI 14159-2 2014 NSF/ANSI/3-A SSI Standard 14159-2 For Food Processing Equipment Hygiene requirements for the design of hand held tools used in meat and poultry processing 1 General 1.1 Purpose This NSF/ANSI/3-A SSI Standard establishes minimum food protection and sanitation requirements for t
23、he materials, design, fabrication, and construction of meat and poultry processing equipment. This Standard does not contain operator safety requirements. 1.2 Scope This NSF/ANSI/3-A SSI Standard applies to hand held tools intended for use in the slaughter, processing, and packaging of meat and poul
24、try products. 1.3 Measurement Decimal and Metric (SI) conversions provided parenthetically shall be considered equivalent. Metric conversions have been made according to IEEE/ASTM SI 10. 2 Normative references The following documents contain provisions that, through reference, constitute provisions
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