1、NSF International Standard / American National StandardNSF/ANSI 8 - 2017 Commercial Powered Food Preparation 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
2、 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 revisions by contacting: Chair, Joint Committee on Food Equipment c. o.
3、 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.orgi NSF/ANSI 8 2017 NSF International Standard/ American National Standard for Food Equipment Commerc
4、ial powered food preparation equipment Standard Developer NSF International Designated as an ANSI Standard February 9, 2017 American National Standards Institute ii Prepared by The NSF Joint Committee on Food Equipment Recommended for adoption by The NSF Council of Public Health Consultants Adopted
5、by The NSF Board of Directors July 1961 Revised April 1965 Revised October 2005 Revised July 1972 Revised April 2007 Revised August 1974 Revised April 2009 Revised May 1980 Revised October 2010 Revised November 1985 Revised August 2012 Revised November 1992 Revised July 2017 Revised September 2000 R
6、evised September 2002 Published by 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 8-2017.” Copyright 2017 NSF International Previous editions 2012, 2010, 2009, 2
7、007, 2005, 2002, 2000, 1992, 1985, 1980, 1974, 1972, 1965, 1961 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. Pri
8、nted in the United States of America. iii Disclaimers1 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 sh
9、all 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, interpretation of, or reliance upon this Standard. NSF Standards provi
10、de 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 organizations provide these requirements. Participation in NSF Standa
11、rds development 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 pe
12、rformance 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 not include all requirements for a specific product or unit,
13、nor do they show 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 gui
14、delines to the manufacturer, 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 ma
15、terial 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. 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 construc
16、tion 1 1.4 Measurement 1 2 Normative references . 1 3 Definitions . 3 4 Materials . 3 4.1 Conformance with NSF/ANSI 51 . 3 4.2 Solder . 3 4.3 Gaskets . 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 Joints and seams
17、. 4 5.5 Fasteners . 4 5.6 Insulation 5 5.7 Reinforcing and framing . 5 5.8 Inspection and maintenance panels 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 . 6 5.14 Openings into food zones 7 5.15 Louvers 7 5.16 Hardware . 7 5.17
18、Latches and catches 7 5.18 Equipment mounting 7 5.19 Legs and feet . 8 5.20 Casters and gliders 9 5.21 Pipe chases . 9 5.22 Enclosed spaces . 9 5.23 Breakable glass components 9 5.24 Plumbing connections . 9 5.25 Motors and drives 10 5.26 Entry ports . 10 5.27 Springs . 10 5.28 Food cutters and food
19、 cutting attachments . 10 5.29 Food mixers horizontal . 10 5.30 Food mixers vertical . 11 5.31 Grinders and choppers 11 5.32 Peelers . 12 5.33 Saws 12 5.34 Deli slicers . 12 5.35 Tenderizers 16 vi 6 Performance . 16 6.1 In-place cleaning and sanitization procedures . 16 6.2 Gasket material durabilit
20、y test procedure 17 6.3 Gasket material detergent exposure test procedure 17 6.4 Gasket material sanitizer exposure test procedure . 17 6.5 Lap shear test procedure . 18 7 Food equipment provided with a security package 19 7.1 General. 19 7.2 Special tools . 19 7.3 Fastening methods (splash zone) 19
21、 7.4 Fastening methods (nonfood zone) . 19 7.5 Hinges 19 7.6 Hardware 20 7.7 Shelf brackets, pilasters, slides, or cleats 20 7.8 Kick plate 20 7.9 Drawers 20 7.10 Conveyor units . 20 7.11 Labeling . 20 Annex A Methods for preparing and analyzing in-place cleaning bacteria surrogate 33 Annex B Food E
22、quipment Joint Committee 37 vii Foreword2 The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, construction, and performance of commercial powered food preparation equipment. This edition of the Standard contains the following re
23、vision: Issue 12 This revision updated the Normative References and boilerplate language in sections 5.20 and 5.24. 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
24、 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, Standards Department, P.O. Box 130140, Ann Arb
25、or, 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 has not been subjected to public review or a
26、 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 8 2017 NSF International Standard for Food Equipment Commercial powered food preparation equipment 1 General 1.1 Purpose This Standar
27、d establishes minimum food protection and sanitation requirements for the materials, design, and construction of commercial food preparation equipment that is power operated. This Standard does not apply to manually operated equipment. This Standard does not contain safety requirements. 1.2 Scope Eq
28、uipment covered by this Standard includes, but is not limited to, coffee grinders, grinders, mixers, pasta makers, peelers, saws, slicers, tenderizers, and similar equipment. Section 7 of this Standard pertains to food handling and processing equipment that has been designed and manufactured for spe
29、cial use purposes. Food equipment designed and manufactured with a security package is utilized in environments such as correctional facilities, mental health facilities, and some schools. For these environments, where both sanitation and security are concerns, 7 contains exceptions to this Standard
30、 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 within. This Standard is not intended to restrict ne
31、w unit 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, equipment that incorporates alternate materials, design, or constructio
32、n may be acceptable when such equipment meets 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 Normat
33、ive 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 the possi
34、bility of applying the recent editions of the documents indicated below. The most recent published edition of the document 2017 NSF NSF/ANSI 8 2017 2 shall be used for undated references. 21 C.F.R. Part 131, Milk and Cream (Food and Drug)3 40 C.F.R. 180.940 Tolerance exemptions for active and inert
35、ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions)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 Breakers5 ANSI/ASSE 1020 2004. Pressure Vacu
36、um Breaker Assembly5 ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment5 ANSI/ASSE 1024 2004. Dual Check Backflow Preventers5 APHA Standards Methods for the Examination of Water and Wastewater, 22nd edition6 ASSE 1032 2004. Dual Check Valve Type Backflow Preventers for Carbona
37、ted Beverage Dispensers Post Mix Type5 ASTM D618-08, Standard Practice for Conditioning Plastics for Testing7 FDA, Food Code 20098 IAPMO Uniform Plumbing Code 20159 ICC International Plumbing Code 201510 IEEE/ASTM SI 10 2010. American National Standard for Metric Practice 11 NSF/ANSI 51. Food equipm
38、ent materials NSF/ANSI 170. Glossary of food equipment terminology UL 157 2007. Gaskets and Seals12 UL 197 2010. Standard for Commercial Electrical Cooking Appliances12 3 U. S. Government Printing Office, Washington, DC 20402 . 4 American National Standards Institute, 25 West 43rd Street, New York,
39、NY 10036 . 5 ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 . 6 American Public Health Association, 800 I Street, NW, Washington, DC 20001 . 7 ASTM International, 100 Barr Harbor Drive, West Conshohocken, PA 19428 . 8 US Department of Health and Human Services, Public Health
40、Service, Food and Drug Administration, College Park, MD 20740 . 9 International Association of Plumbing and Mechanical Officials (IAPMO), 5001 E. Philadelphia St., Ontario, CA 91761 . 10 International Code Council (ICC), 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 . 11 ASTM International,
41、100 Barr Harbor Dr., West Conshohocken, PA 19428 . 12 UL, LLC, 333 Pfingsten Road, Northbrook, IL 60062 . 2017 NSF NSF/ANSI 8 2017 3 UL 471 2010. Commercial Refrigerators and Freezers12 3 Definitions Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170. 4 Mater
42、ials The requirements contained in this section are intended to protect food from contamination and ensure that the materials used in the manufacture of equipment resist wear, penetration by vermin, and the effects of foods, cleaning compounds, sanitizers, and other substances that may contact the m
43、aterials in the intended use environment. Materials used in unexposed non-food 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 co
44、ntaining lead as an intentional ingredient shall not be used in a food or splash zone. 4.3 Gaskets Gaskets shall be made of resilient rubber, rubber-like materials, or plastics. Gaskets shall conform to NSF/ANSI 51 and shall function at any temperature to which they are exposed in normal operation.
45、5 Design and construction This section contains design and construction requirements for equipment covered within the scope of this Standard. 5.1 General sanitation 5.1.1 Equipment shall be designed and manufactured to prevent the harborage of vermin and the accumulation of dirt and debris, and to p
46、ermit the inspection, maintenance, servicing, and cleaning of the equipment and its components. 5.1.2 Equipment shall be designed and manufactured so that food may be added, processed, finished, dispensed, removed, and/or served in a sanitary manner. 5.1.3 Food zones shall be readily accessible and
47、easily cleanable or shall be designed for in-place cleaning when a readily accessible design is not feasible. NOTE In heavy duty or high speed equipment that requires close tolerances on assembled parts and secure fastening for safety or continuing function, simple tools may be used for disassembly.
48、 In such instances, parts of the equipment requiring cleaning shall be accessible and cleanable. 5.1.4 Food zones for which in-place cleaning is intended shall be designed so that cleaning and sanitizing solutions may be circulated or passed throughout the fixed system. The design shall ensure that
49、cleaning and sanitizing solutions contact all food contact surfaces. The system shall be self-draining 2017 NSF NSF/ANSI 8 2017 4 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 inspection 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
