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
25、of this NSF/ANSI/3-A SSI Standard. At the time of publication, the editions indicated were valid. All referenced documents are subject to revision, and parties are encouraged to investigate the possibility of applying the most recent editions of the documents listed below. 3-A Accepted Practice, No.
26、 604-05 2004, Supplying air under pressure in contact with milk, milk products, and product contact surfaces3ANSI/ASME B46.1 2009, Surface texture (surface roughness, waviness, and lay)4Code of Federal Regulations, Title 21, (21 CFR) Parts 170-199, Food and Drugs5Federal Food, Drug, and Cosmetic Act
27、 of 1938, as amended633-A, International Association of Food Industry Suppliers, 1451 Dolley Madison Boulevard, McLean, VA 22101-3850 4American Society of Mechanical Engineers (ASME), Three Park Avenue, New York, NY 10016-5990 5U.S. Government Printing Office, Washington, DC 20402 6Superintendent of
28、 Documents, U.S. Government Printing Office, Mailstop SSOP, Washington, DC 20402-0001 2015 NSF NSF/ANSI/3-A SSI 14159-2 2014 1 IEEE/ASTM SI 10-2002, Standard for the Use of the International System of Units (SI): The Modern Metric System7NSF/ANSI/3-A SSI 14159-1, Hygiene requirements for the design
29、of meat and poultry processing equipment 3 Definitions For the purposes of this Standard, the following definitions apply. 3.1 bond: The adhesive or cohesive forces holding materials together. This definition excludes press fits and shrink-fits. 3.2 cleaning: Removal of soil. 3.3 coating: The result
30、s of a process where a different material is deposited to create a new surface. There is appreciable, typically more than 40 in (1 m), build-up of new material. The coating material does not alter the physical properties of the substrate. Coating processes include, but are not limited to: chemical (
31、conversion coatings), engineering plating (e.g., electrodeposition), thermal spraying (e.g., flame, plasma, arc spray), physical vapor deposition, chemical vapor deposition, and overlays and encapsulation. 3.4 corrosion resistant material: Capable of maintaining original surface characteristics unde
32、r prolonged contact with the intended end use environment and the normal use of cleaning compounds and sanitizing solutions. 3.5 crevice: A sharp, cleft-like, irregular opening of small depth that adversely affects cleanability. 3.6 dead space: Space wherein product, cleaning or sanitizing agents, o
33、r soils can be trapped, retained, or not completely removed during the operation of cleaning. 3.7 easily accessible: A location that can be reached by an employee from the floor, a platform, or other permanent work area. 3.8 easily removable: Capable of being detached and taken away from the parent
34、unit without or with the use of simple hand tools. 3.9 hand held tools: Machines or equipment which are held or guided by the operator during use and which may have all or a portion of its weight supported by a counter balance. This may include cables and motors that are necessary for the operation
35、of the device. 3.10 hygiene: The taking of all measures during product handling, preparation, and processing to ensure its suitability for use by humans. 3.11 inspectable: Designed such that all product contact surfaces can be made available for close visual observation. 3.12 joint: Junction of two
36、or more pieces of material. 3.13 manual cleaning: Cleaning by various methods that are manipulated by hand when equipment is open or partially or totally disassembled. 7ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 2015 NSF NSF/ANSI/3-A SSI 14159-2 2014 2 3.14 microorganism (r
37、elevant): Bacteria, fungi, yeasts, molds, spores, and viruses that are able to contaminate, multiply, or survive in a product and are able to be harmful. 3.15 non-absorbent materials: Those materials that under the intended conditions of their use do not retain substances with which they come in con
38、tact. 3.16 non-product contact surface: The exposed machinery surfaces that are not in contact with the product and from which product or other materials cannot drain, drip, diffuse, or be drawn (self-returned) into the product or product container 3.17 nontoxic materials: Substances that, under the
39、 conditions of their use, are in compliance with applicable requirements of the Food, Drug, and Cosmetic Act of 1938, as amended. 3.18 practical test: Activities performed following a documented set of procedures and parameters used to determine an evaluation. 3.19 product: Any substance intended to
40、 be applied or taken into humans or domestic animals (e.g., by ingestion, injection, topical application, or insertion). 3.20 product contact surface: Machinery surfaces that are exposed to the product and from which the product or other materials can drain, drip, diffuse, or be drawn (self-returned
41、) into the product or product container. 3.20.1 product contact surface, zone 1: Surfaces that are designed and intended for direct contact with product. 3.20.2 product contact surface, zone 2: Surfaces that are subject to incidental or indirect contact with product and surfaces from which product o
42、r other materials can drain, drip, diffuse or be drawn into (self-returned) the product or product container. 3.21 sanitization: The application of cumulative heat, chemicals, or other approved agents on clean surfaces that is sufficient to reduce the population of disease organisms by at least 99.9
43、99% (5 log reduction). 3.22 smooth: The condition of a surface that satisfies hygienic requirements and is free of pits, pinholes, cracks, crevices, inclusions, rough edges, and other surface imperfections detectable by visual and tactile inspection. 3.23 soil: Any unwanted matter. 3.24 surface trea
44、tment: The results of a process whereby chemical compositions or mechanical properties of the existing surface are altered. There is no appreciable, typically less than 40 in (1 m), build-up of new material or removal of existing material. Surface treatments include, but are not limited to: mechanic
45、al (shot peening, glass beading, polishing), thermal (surface hardening laser, electron beam), diffusion (carburizing, nitriding), chemical (etching, oxidation), ion implantation, or electropolishing. 4 Materials of construction 4.1 General Materials shall be suitable for their intended use. Surface
46、s of materials, coatings, and surface treatments shall be durable, cleanable, and if necessary, capable of being sanitized without breaking, cracking, chipping, flaking, delamination, erosion, corrosion, abrasion, and shall be resistant to the penetration of unwanted matter under intended use. 2015
47、NSF NSF/ANSI/3-A SSI 14159-2 2014 3 Equipment used in the slaughter, processing, and packaging of meat and poultry products shall be constructed of materials that will withstand the generally humid operating environment and high pressure, hot water cleaning with chemical cleaning agents, and anitmic
48、robial treatment. 4.1.1 Unacceptable materials The following materials shall not be used in product contact surface areas or non-product contact surface areas: materials containing antimony, arsenic, cadmium, lead, or mercury; materials classified as hazardous substances (such as carcinogens, mutage
49、ns, and teratogens); asbestos and asbestos containing materials; wood; enamelware; porcelain; leather; paint; or glass. 4.2 Product contact surfaces In addition to the general requirements (see 4.1), materials used for product contact surfaces shall: be corrosion resistant to both product and cleaning/sanitization materials; be non-toxic; not contaminate or otherwise have any adverse effect on the product; be non-absorbent (except where technically or functionally unavoidable); and be temperature resistant to processing and h
