1、NSF International Standard / American National StandardNSF/ANSI 51 - 2014 Food Equipment Materials 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 solutions while ser
2、ving 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 NSF International 789
3、 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 51 2014 i NSF International Standard/ American National Standard for Food Equipment Food equipment materials St
4、andard Developer NSF International NSF International Designated as an ANSI Standard October 5, 2014 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 The NSF Board of Dire
5、ctors May 1978 Revised November 1997 Revised May 2002 Revised July 2005 Revised April 2007 Revised April 2009 Revised January 2012 Revised March 2015 Published by NSF International P. O. Box 130140, Ann Arbor, Michigan 48113-0140, USA For ordering copies or for making inquiries with regard to this S
6、tandard, please reference the designation “NSF/ANSI 51-2014.” Copyright 2015 NSF International Previous editions 2012, 2009, 2007, 2005, 2002. 1997, 1978 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, inclu
7、ding photocopying and microfilm, without permission in writing from NSF International. Printed in the United States of America. iii Disclaimers1NSF, in performing its functions in accordance with its objectives, does not assume or undertake to dis-charge any responsibility of the manufacturer or any
8、 other party. The opinions and findings of NSF repre-sent its professional judgment. NSF shall 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 conn
9、ection 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 mechanical and electrical safety have not been included in this Standard because governmental agencies or other natio
10、nal standards-setting organizations provide safety requirements. Participation in NSF Standards development activities by regulatory agency representatives (federal, lo-cal, state) shall not constitute their agencys endorsement of NSF or any of its Standards. Preference is given to the use of perfor
11、mance criteria measurable by examination or testing in NSF Standards development when such performance criteria may reasonably be used in lieu of design, mate-rials, or construction criteria. The illustrations, if provided, are intended to assist in understanding their adjacent standard requirements
12、. 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 shall not be used to justify im-proper or incomplete design and construction. Unless otherwise referenced, the append
13、ices are not considered an integral part of NSF Standards. The appendices are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying organization. 1The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been p
14、rocessed in accordance with ANSIs requirements for an ANS. Therefore, this Disclaimer may contain material 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. iv This page is intentionally left
15、 blank.v Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Measurement 1 2 Normative references 1 3 Definitions . 2 4 Material formulation . 2 4.1 General requirements . 2 4.2 Requirements for specific types of materials 3 5 General materials requirements . 5 6 Coatings 5 6.1 Metallic coatings
16、. 5 6.2 Organic coatings . 6 6.3 Performance requirements for coatings . 8 7 Surface cleanability . 8 7.1 Test method 8 7.2 Acceptance criteria 9 8 Corrosion resistance . 9 8.1 Test method 9 8.2 Acceptance criteria 9 9 Abrasion resistance . 9 9.1 Method I (for organic coatings used on food zones dir
17、ect food contact surfaces) . 9 9.2 Method II (for organic coatings used on splash zones and food zone non-direct food contact surfaces). 10 9.3 Method III (for organic coatings used on serving and display wares) 10 10 Impact resistance 10 10.1 Method I (for organic coatings used on food zones direct
18、 food contact and non-direct food contact surfaces) 10 10.2 Method II (for organic coatings used on splash zones, serving and display wares, and specific internal machine surfaces) 11 10.3 Method III (for specific glass and glass-like coatings used on splash zone surfaces) . 11 10.4 Method IV (for g
19、lass and glass-like coatings intended for food zone direct food contact and food zone-serving and display ware) . 11 11 Heat resistance . 12 11.1 Test method . 12 11.2 Acceptance criteria . 12 12 Adhesion ability . 12 12.1 Method I (for organic coatings used on food zone direct food contact surfaces
20、) 12 12.2 Method II (for organic coatings used on serving and display wares). 12 Annex A . A1 Interpretations Annex Interpretations - 1 vi This page is intentionally left blank.vii Foreword2The purpose of this Standard is to establish minimum food protection and sanitation requirements for the mater
21、ials used in the construction of commercial food equipment. By way of reference, this Standard will define the basic materials requirements for all equipment covered by NSF/ANSI Food Equipment Standards. This Standard establishes requirements intended to ensure that a material is not formulated such
22、 that it may impart deleterious substances to food in its intended end use application. This Standard does not define specific extraction test methods or acceptance criteria to be used to assess the extent of chemical migration from food contact surfaces to food. Instead, the appropriate United Stat
23、es Federal Regulations have been cited as references upon which conformance with this Standard is based. Other NSF/ANSI Standards may establish extraction tests and acceptance criteria, as needed, for specific types of equipment based on the materials used in their construction and the nature of the
24、 food contact (i.e., beverage dispensing equipment, ice making equipment). This Standard establishes cleanability, corrosion resistance, impact resistance, abrasion resistance, heat resistance, and coating adhesion ability requirements and testing methods for food equipment materials of construction
25、, as applicable. This edition of the Standard contains the following revision: Issue 11: This revision modifies the language for measuring lead content in Food Equipment described in this Standard. The Interpretations Annex contains responses to interpretation requests. The responses will be publish
26、ed in each version of the Standard until such time that the interpretation response is no longer applicable. This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus process of the American National Standards Institute. Suggestions for improvement of this Standard
27、 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 Arbor, Michigan 4811
28、3-0140, USA. 2The 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 consensus process
29、. In addition, it does not contain requirements neces-sary for conformance to the Standard. This page is intentionally left blank.1 NSF 2015 NSF/ANSI 51 2014 NSF/ANSI Standard for Food Equipment Food equipment materials 1 General 1.1 Purpose This Standard establishes minimum public health and sanita
30、tion requirements for materials used in the construction of commercial food equipment. The requirements of this Standard are intended to ensure that the composition and surface finish of food equipment materials are such that a material will not adulterate food nor render food equipment difficult to
31、 clean and sanitize. 1.2 Scope This Standard is applicable to the materials and finishes used in the manufacture of food equipment (e.g., broiler, beverage dispenser, cutting board, stock pot). The Standard is also applicable to components such as tubing, sealants, gaskets, valves, and other items i
32、ntended for various food equipment applications. These components shall meet the relevant design and construction requirements of the NSF Standard applicable to the type of food equipment on which the component is used. The requirements of 4 of this Standard may also be applied separately to determi
33、ne whether a material is suitable for use in a food zone based on its formulation alone. The other relevant requirements of this Standard, including those for cleanability and corrosion resistance, would apply to the finished product for which the material is used. Materials other than those specifi
34、cally mentioned in this Standard may be used provided that such materials meet the minimum requirements described herein. 1.3 Measurement Decimal and SI conversions provided parenthetically shall be considered equivalent. Metric conversions and significant figure rounding have been made according to
35、 IEEE/ASTM SI 10. 2 Normative references The following documents contain provisions that, through reference, constitute provisions of this NSF/ANSI Standard. At the time of publication, the editions listed below were valid. All standards are subject to revision, and parties are encouraged to investi
36、gate the possibility of applying the recent editions of the documents indicated below. The most recent published edition of the document shall be used for undated references. 21 C.F.R. 170-199, Food and Drug33Superintendent of Documents, U. S. Government Printing Office, Washington, DC 20402-0001 .
37、NSF 2015 NSF/ANSI 51 2014 2 21 U.S.C. 321 Definitions generally (Food and Drugs)321 U.S.C. 348 Unsafe Food Additives (Food and Drugs)3ANSI Z97.1 2009. Safety Performance Specifications and Methods of Test for Glazing Materials Used in Buildings4ANSI/UL 197 2010. Standard for Commercial Electrical Co
38、oking Appliances5ASTM B117 2009 Standard Practice for Operating Salt Spray (Fog) Apparatus6ASTM B 916 01(2007). Standard Test Method for Adherence of Porcelain Enamel Coatings to Sheet Metal6ASTM D2794 93(2010) Standard Method for Resistance of Organic Coatings to the Effects of Rapid Deformation (I
39、mpact)6ASTM D3359 09e2 Standard Test Methods for Measuring Adhesion by Tape Test6BS857:1967. Specification for Safety Glass for Land Transport7IEEE/ASTM SI 10 2010 American National Standard for Metric Practice6 NSF/ANSI 2. Food equipment NSF/ANSI 170. Glossary of food equipment terminology SAE Stee
40、l Numbering System83 Definitions Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170. 4 Material formulation 4.1 General requirements 4.1.1 Food zone materials shall be manufactured from or composed of substances that: may not reasonably be expected to result,
41、 directly or indirectly, in their becoming a component of food, or otherwise affecting the characteristics of food, including the imparting of a color, taste, or odor to food; or are generally recognized as safe or have received prior sanction for their intended use, as defined in the FD or 4America
42、n National Standards Institute, 25 West 43rdStreet, New York, NY 10036 . 5Underwriters Laboratories, Inc., 33 Pfingsten Road, Northbrook, IL 60062 . 6ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 7 British Standards, 389 Chiswick High Road, London W4 4AL, United Kingdom. . 8
43、SAE International, 400 Commonwealth Drive, Warrendale, PA15096-001 . NSF 2015 NSF/ANSI 51 2014 3 can be demonstrated to be safe for the intended use, subject to the FD or can be demonstrated to be safe for the intended use, subject to the FD or are regulated as indirect food additives under the prov
44、isions of the U. S. Code of Federal Regulations, Title 21, Sections 174 through 189 (21 CFR 174-189); or are exempt from regulation as food additives under the provisions of the U. S. Code of Federal Regulations, Title 21, Part 170.39 Threshold of regulation for substances used in food contact artic
45、les. 4.1.2 Food zone materials shall not contain lead, arsenic, cadmium, or mercury as intentional ingredients. Brass and bronze materials may contain lead as permitted under 4.2.3.2. 4.1.3 Coatings containing lead as an intentional ingredient shall not be used on food equipment surfaces, including
46、splash zones and nonfood zones. Coatings with an unintentional lead content (lead impurity) greater than 0.06% shall not be used. 4.2 Requirements for specific types of materials This section establishes limitations on the use of specific types of materials. All materials shall conform to the genera
47、l requirements in 4 and 5 and to the additional material-specific requirements established in this section. 4.2.1 Stainless steel 4.2.1.1 Stainless steel used in food equipment shall be of a type in the: SAE 200 series alloys; SAE 300 series alloys; or SAE 400 series alloys.94.2.1.2 When used in a f
48、ood zone, stainless steel shall have a minimum chromium content of 16%. Stainless steel with a chromium content of less than 16% may be used for cutlery, blades, and similar applications requiring a sharp edge, provided that the alloy has been hardened or tempered by an appropriate post-heat treatme
49、nt process. 4.2.2 Aluminum alloys When used in a food zone, aluminum alloys shall have one of the following Aluminum Association10alloy designations or equivalent: 4.2.2.1 Wrought alloys (sheet and extrusion) 1xxx series alloys 5xxx series alloys 3xxx series alloys 6xxx series alloys 4xxx series alloys 9Under the Unified Numbering System (UNS), these types are designated as S2xxxx, S3xxxx, and S4xxxx, respectively. 10 Aluminum Association, 900 19thSt. NW, Washington, DC 20006 . NSF 2015 NSF/ANSI 51 2014 4 4.2.2.2 Casting all
