1、NSF International Standard / American National StandardNSF/ANSI 36 - 2012 Dinnerware 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 serving the inter
2、ests 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 in-terpretations, or propose revisions by contacting: Chair, Joint Committee on Food Equipment c/o NSF International 789 North Dixbor
3、o 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 i NSF International Standard/ American National Standard for Food Equipment Dinnerware Standard Developer NSF International NSF Inter
4、national 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 The NSF Board of Directors July 1970 Revised March 1981 Revised No
5、vember 1990 Revised May 1996 Revised January 2000 Revised January 2001 Revised June 2005 Revised April 2007 Revised April 2009 Revised August 2012 Published by NSF International PO Box 130140, Ann Arbor, Michigan 48113-0140, USA For ordering copies or for making inquiries with regard to this Standar
6、d, please reference the designation “NSF/ANSI 36-2012.” Copyright 2012 NSF International Previous editions 2009, 2007, 2005, 2001, 2000, 1996, 1990, 1981, 1970 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, elec-tronic or mechanical
7、, 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 accordance with its objectives, does not assume or undertake to discharge any responsibility of the manufacturer
8、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 Standard by anyone. NSF shall not incur any obligation or liability for damages, including consequential damages, arising out of or i
9、n 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 mechanical and electrical safety have not been included in this Standard because governmental agencies or other
10、 national standards-setting organizations provide safety requirements. Participation in NSF Standards 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 p
11、erformance criteria measurable by examination or testing in NSF Standards development when such performance criteria may reasonably be used in lieu of design, materials, or construc-tion criteria. The illustrations, if provided, are intended to assist in understanding their adjacent standard require
12、ments. 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 improper or incomplete design and construction. Unless otherwise referenced, the an
13、nexes are not considered an integral part of NSF Standards. The annexes 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 pro
14、-cessed in accordance with ANSIs requirements for an ANS. Therefore, this Disclaimer may contain material that has not be subjected 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 bl
15、ank.v Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Alternative materials, design, and construction 1 1.4 Measurement . 1 2 Normative references . 1 3 Definitions . 2 4 Materials . 2 4.1 Conformance with NSF/ANSI 51 2 4.2 Glass and glass-like materials 2 5 Design and construction . 2 5.1 Ge
16、neral sanitation 2 5.2 Internal angles and corners 2 5.3 Joints and seams . 2 5.4 Fasteners . 3 5.5 Shape and size . 3 5.6 Covers 3 5.7 Hinges 4 5.8 Identification mark 4 6 Performance . 4 6.1 Durability 4 vi This page it intentionally left blank. vii Foreword2The purpose of this Standard is to esta
17、blish minimum food protection and sanitation requirements for the materials, design, and construction of dinnerware used in food establishments. The requirements of NSF/ANSI 36 are applicable to plates, bowls, saucers, cups, tumblers, compartmentalized trays, dinnerware covers, and similar items. Is
18、sue 6 This revision updated the Normative References and boilerplate language in: 1.4 Measurement. 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 of this Standard
19、 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 information contained in this Foreword is not part of this American National Standard (A
20、NS) 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. In addition, it does not contain requirements necessary for conformance to the Standard. This page is in
21、tentionally left blank. 1 2012 NSF NSF/ANSI 36 2012 NSF/ANSI Standard for Food Equipment Dinnerware 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, and construction of dinnerware products. 1.2 Scope This Standard contains
22、 requirements for dinnerware intended for use in food establishments. The requirements herein are applicable to plates, bowls, saucers, cups, tumblers, compartmentalized trays, dinnerware covers, and similar items, regardless of size or configuration, from which food is consumed or served. NOTE NSF/
23、ANSI 36 does not apply to glassware. Dinnerware materials and components covered under other NSF or NSF/ANSI Standards or Criteria shall also comply with the requirements therein. This Standard is not intended to restrict new design, provided that such design meets the minimum specifications describ
24、ed herein. 1.3 Alternative materials, design, and construction While specific materials, design, and construction may be stipulated in this NSF/ANSI Standard, dinnerware that incorporates alternate materials, design, or construction may be acceptable when such products meet the intent of the applica
25、ble 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 Normative references The following documents contain provisions that, through
26、 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 possibility of applying the recent editions of the documents indicated below
27、. The most recent published edition of the document shall be used for undated references. IEEE/ASTM SI 10 2010. American National Standard for Metric Practice33ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . NSF 2012 NSF/ANSI 36 2012 2 NSF/ANSI 51. Food equipment materials NSF
28、/ANSI 170. Glossary of food equipment terminology 3 Definitions 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
29、 the manufacture of dinnerware products resist wear and the effects of foods, heat, cleaning compounds, sanitizers, and other substances that may contact the materials in the intended use environment. 4.1 Conformance with NSF/ANSI 51 Materials shall conform to the requirements in NSF/ANSI 51 applica
30、ble to the zone in which the material is used. 4.2 Glass and glass-like materials Glass and glass-like materials, including porcelain and porcelain enamels, shall not be used in a food zone. 5 Design and construction This section contains design and construction requirements for dinnerware covered w
31、ithin the scope of this Standard. 5.1 General sanitation 5.1.1 Food zones shall be readily accessible and easily cleanable. 5.1.2 Splash zones shall be accessible and easily cleanable. 5.2 Internal angles and corners 5.2.1 Internal corners or angles of less than 135 in a food zone shall be smooth an
32、d have minimum continu-ous radii of in (0.13 in, 3 mm). 5.2.2 When a corner with three internal angles of less than 135 is formed in a food zone, two of the angles shall be smooth and have minimum continuous radii of in (0.13 in, 3 mm). The third angle shall be smooth and have a minimum continuous r
33、adius of in (0.25 in, 6 mm). 5.2.3 Solder and other fillet material shall not be used to effect a required minimum radius of an internal angle. 5.3 Joints and seams 5.3.1 Permanent joints and seams in a food or splash zone shall be sealed and smooth. 5.3.2 Joints formed by overlapping sheets of mate
34、rial shall not create upwardly facing horizontal ledges (see figure 1). NSF 2012 NSF/ANSI 36 2012 3 5.4 Fasteners 5.4.1 Fasteners shall not be used in a food zone. 5.4.2 Fasteners shall not have deep recesses in the head. Approved fasteners include, but are not limited to, slot-head and Phillips-hea
35、d screws, hex-head fasteners, and flush-break pop rivets. Hex-key screws and non-flush-break pop rivets shall not be used in a splash zone. 5.4.3 Fasteners shall be tight fitting to the surface. 5.4.4 No more than one locking washer (i.e., split lock washer, flat lock washer belville type, or intern
36、al tooth washer) shall be used per fastener. External tooth lock washers shall not be used. 5.4.5 No more than one locking washer and one flat washer shall be used per fastener head. When two washers are used, the diameter of the lower shall be greater than or equal to the diameter of the washer imm
37、ediately under the fastener head. 5.4.6 There shall be no exposed threads, projecting screws, or studs in a splash zone. Exposed threads on electrical cord strain relief devices in a nonfood zone shall be exempt. 5.5 Shape and size Dinnerware products shall be manufactured so that their shape and si
38、ze permit cleaning and sanitizing of all surfaces when properly racked and washed in a commercial spray-type dishwashing machine. Their shape shall also permit draining of wet surfaces when properly racked. 5.6 Covers 5.6.1 Covers protecting a food zone shall overlap the opening and shall be sloped
39、to provide drainage from the cover surface. Inset covers for stackable pans are exempt from the slope requirement. Areas of handles and knobs of covers are not required to be sloped. 5.6.2 Covers having slotted openings designed to allow serving utensils to remain in the food shall be exempt from 5.
40、6.1. Slotted openings shall be no larger than 1 in x 1 in (38 mm x 25 mm) and shall be protected by a raised rim of at least 3/16in (0.19 in, 5.0 mm). 5.6.3 Port openings through a food zone cover shall be flanged upward at least 3/16in (0.19 in, 5.0 mm) and shall have a cover overlapping the flange
41、. 5.6.4 Hinges and pivots shall conform to 5.7. 5.6.5 Covers shall be readily removable and easily cleanable. 5.6.6 Sliding covers and hinged covers protecting a food zone shall be designed and manufactured to prevent accumulation of liquid or debris on the covers and contamination of the food zone
42、during opening or closing. 5.6.7 Hood mountings for covered pitchers shall be accessible. 5.6.8 Internal corners and angles of roll covers, tilt covers, and other similar covers that are less than 135 shall have a minimum smooth radius of in (0.13 in, 3.2 mm). Solder or other fillet material may be
43、used to provide a minimum radius on the underside of roll-type covers. NSF 2012 NSF/ANSI 36 2012 4 5.7 Hinges Hinges located in a food zone shall be easily cleanable while in place or shall be designed to be disassembled, without the use of tools, for routine cleaning. Hinges located in a splash zon
44、e shall be easily cleanable while in place or shall be designed to be disassembled (with or without the use of tools) for routine cleaning. 5.8 Identification mark Dinnerware products shall have a permanent marking or an identification plate that denotes the manufacturers name and product model numb
45、er. If the manufacturer has more than one production location for the dinnerware product, then the production location shall be identified on the marking or identification plate. 6 Performance 6.1 Durability 6.1.1 Performance requirement Material used in the manufacturing of dinnerware shall be dura
46、ble so that washing, rinsing, drying, and if applicable, heating, cooling, and the action of cutlery do not significantly reduce surface cleanability. The durability of materials shall be evaluated by exposing four material test plaques measuring 5 in x 5 in (127 mm x 127 mm) to three stages of test
47、ing. 6.1.2 Test method 6.1.2.1 Stage one: Initial surface cleanability test The initial residual soil on the material test plaques shall be determined by performing the initial Surface Cleanability Test as described in NSF/ANSI 51. 6.1.2.2 Stage two: Durability test The material test plaques shall b
48、e mounted in a dishwashing machine with the following characteristics: 3 lb (13 N) force per material test plaque; wash water temperature: 150 5 F (66 3 C); wash water content: 0.3% detergent; and rinse water temperature: 180 5 F (82 3 C). The material test plaques shall be tested as follows: a) 75
49、complete dishwasher cycles; b) air oven at 150 5 F (66 3 C) for 18 h; c) hold at 73 5 F (23 3 C) for 6 h; d) air oven at 200 5F (93 3 C) for 18 h; e) hold at 73 5 F (23 3 C) for 6 h; f) refrigerated chamber at 30 5 F (-1 3 C) for 18 h; NSF 2012 NSF/ANSI 36 2012 5 g) hold at 73 5 F (23 3 C) for 6 h; h) abrade the material test plaques with 1/0 emery cloth, loaded with a 4.5 lb (2.0 kg) weight, for 150 cycles (one cycle includes a forward and backward motion across the sample); i) rotate th
