1、NSF International Standard / American National StandardNSF/ANSI 25 - 2012 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 inter-pretations, or propose revisions by contacting: Chair, Joint Committee on Food Equipment NSF Intern
3、ational 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 NSF/ANSI 25 2012NSF International Standard/ American National Standard for Food Equipment Vending machines fo
4、r food and beverages Standard Developer NSF International NSF International Designated as an ANSI Standard August 8, 2012 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 by
5、 The 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 Published by NSF International P. O.
6、 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 2012.” Copyright 2012 NSF International Previous editions 2009, 2007, 2005, 2002, 2000, 1997, 1990, 1987, 1980, 1971, 1968 Unless o
7、therwise specified, no part of this publication may be reproduced or utilized in any form or by any means, elec-tronic or mechanical, including photocopying and microfilm, without permission in writing from NSF International. Printed in the United States of America. iii Disclaimers1NSF, in performin
8、g 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 pro-fessional judgment. NSF shall not be responsible to anyone for the use of or reliance upon this S
9、tandard 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 protection of the public he
10、alth. 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 section 3 to NSF/ANSI
11、170 Glossa-ry 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 activities by regul
12、atory 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 criteria may reasonably b
13、e used in lieu of design, materials, or construc-tion 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 the only method o
14、f 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 manufacturer, regul
15、atory agency, user, or certifying organization. 1The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been pro-cessed in accordance with ANSIs requirements for an ANS. Therefore, this Disclaimer may contain material that has not been subjected
16、 to public review or a consensus process. In addition, it does not contain requirements necessary for con-formance 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 Alternate materials, design, and construction 1 1.4 Measurement . 1 2
17、 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 Joint and seams
18、 . 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 to food zones . 5 5.11 Covers . 5 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 Louvers and flap
19、s 7 5.18 Service connection openings and other openings through the exterior wall 7 5.19 Equipment mounting 8 5.20 Legs and feet . 9 5.21 Casters, rollers and gliders 9 5.22 Temperature control 9 5.23 Temperature-indicating devices . 9 5.24 Refrigeration components 10 5.25 Opening devices 10 5.26 Ve
20、nding 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 5.34 Wa
21、ste containers and controls 12 vi 6 Performance . 13 6.1 Cleaning and sanitizing procedures . 13 6.2 Temperature performance 14 6.3 Temperature recovery (open door test) 15 6.4 Automatic cut-off controls (abnormal operations test) 17 Annex A . A1 A.1 Summary A1 A.2 Equipment A1 A.3 Microorganism A1
22、A.4 Supplies A1 A.5 Reagents A1 A.6 Safety precautions and hazards . A2 A.7 Growth medium A2 A.8 Culture of E. coli . A3 vii Foreword2The purpose of this Standard is to establish minimum food protection and sanitation requirements for the ma-terials, design, construction, and performance of dispensi
23、ng freezers and related components. Issue 9 This revision updated the Normative References and boilerplate language in: 1.4 Measurement; and 6.1 Cleaning and sanitization procedures. This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus process described by the
24、 American National Standards Institute. Suggestions for improvement of this standard are welcome. 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 Arbor, Michigan 48113-0140, USA. 2The inform
25、ation contained in this Foreword is not part of this American National Standard (ANS) and has not been pro-cessed in accordance with ANSIs requirements for an ANS. Therefore, this Foreword may contain material that has not been subjected to public review of a consensus process. In addition, it does
26、not contain requirements necessary for con-formance to the Standard. This page is intentionally left blank. 1 2012 NSF NSF/ANSI 25 2012 NSF/ANSI Standard for Food Equipment Vending machines for food and beverages 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation
27、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 vending machines, including those that vend packaged food and beverages and those that ve
28、nd 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 restrict new design, provided that such design meets the minimum specifications described
29、 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 construction may be acceptable when such equipment meets the applicable requirements he
30、rein. 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 contain provisions that, through reference, constit
31、ute 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 the documents indicated below. The most recent p
32、ublished 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 Solutions)3 3U. S. Government Printing Office, Washington, DC 20402 . 2012 NSF NSF/ANS
33、I 25 2012 2 ANSI/ASSE 1001 2008. Atmospheric Type Vacuum Breakers4ANSI/ASSE 1020 2004. Pressure Vacuum Breaker Assembly3ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment3 ANSI/ASSE 1024 2004. Dual Check Backflow Preventers3APHA,Standard Methods for the Examination of Water an
34、d Wastewater, 21stedition5ASSE 1032 2004. Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type3 IAPMO Uniform Plumbing Code 20096ICC International Plumbing Code 20097IEEE/ASTM SI 10 2010. American National Standard for Metric Practice8NSF/ANSI 12. Automatic ice
35、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 drinking water treatment systems NSF/ANSI 170. Glossary of food equipment terminology 3 Definit
36、ions 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 to ensure that the materials used in the construction of vending machines for food and beverage
37、s 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 unexposed non-food zone areas shall be exempt from all requirements in 4. 4ASSE International O
38、ffice, 901 Canterbury, Suite A, Westlake, OH 44145 . 5 American Public Health Association, 800 I Street, NW, Washington, DC 2000 . 6International Association of Plumbing and Mechanical Officials, 5001 E. Philadelphia St., Ontario, CA 91761 . 7International Code Council, 5203 Leesburg Pike, Suite 600
39、; Falls Church, VA 22041 . 8ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 2012 NSF NSF/ANSI 25 2012 3 4.1 Conformance to 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 Zone-specific materials r
40、equirements 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 safety glass. If protective channels are used, they shall be tight fitting. 4.2.2 Solder Solder c
41、ontaining 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 within the scope of this Standard. 5.1 General sanitation 5.1.1 Vending machines shall be designed a
42、nd 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 Vending machines and components shall be designed so that food and ingredients may be added and un
43、it 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 cleaning record inside the machine cabinet. 5.1.4 Food zones shall be readily accessible and easily clean
44、able, 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 cleaning and sanitizing solutions may be circulated or passed throughout the fixed system. The design
45、 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 for in-place cleaning shall have a section of the cleaned area accessible for inspection or shall pr
46、ovide 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 written instructions for cleaning and sanitizing of all food zone surfaces for which in-place clea
47、ning 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 easily cleanable. 5.1.7 Non-food zone surfaces shall be accessible and cleanable. 5.1.8 Unexposed
48、 non-food zone surfaces shall be accessible or closed. 2012 NSF NSF/ANSI 25 2012 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 minimum continuous radii of 1/8in (3 mm). Lesser radii may be used when necessary to ensure the p
49、roper 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. Threaded components (other than fasteners) are permitted in a food zone when necessary for the pro
