NSF 2-2015 Food Equipment.pdf

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1、NSF International Standard / American National StandardNSF/ANSI 2 - 2015Food EquipmentNSF 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 inte

2、rests 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 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.orgi NSF/ANSI 2-2015 NSF International Standard/ American National Standard for Food Equipment Food equipment Standard Developer NSF Inte

4、rnational NSF International Board of Directors Designated as an ANSI Standard December 11, 2015 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 Director

5、s October 1952 Revised April 1965 Revised March 2008 Revised August 1968 Revised May 2009 Revised July 1973 Revised May 2010 Revised November 1977 Revised October 2012 Revised December 1980 Revised February 2014 Revised June 1982 Revised June 2016 Revised November 1987 Revised May 1992 Revised May 1

6、996 Revised June 2002 Editorial revision April 2003 Revised February 2005 Revised September 2005 Revised May 2007 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 designati

7、on “NSF/ANSI 2 2015.” Copyright 2016 NSF International Previous editions 2014, 2012, 2010, 2009, 2008, 2007, 2005, 2002, 1996, 1992, 1987, 1982, 1980, 1977, 1973, 1968, 1965, 1952 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, elect

8、ronic or mechanical, including photocopying and microfilm, without permission in writing from NSF International. Printed 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

9、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 shall not incur any obligation or liability for damages, including consequential damages,

10、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 mechanical and electrical safety have not been included in this Standard because governmenta

11、l agencies or other 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 gi

12、ven 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 criteria. The illustrations, if provided, are intended to assist in understanding their adjacen

13、t 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 shall not be used to justify improper or incomplete design and construction. Unless otherwise

14、referenced, the annexes 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. 1 The information contained in this Disclaimer is not part of this American National Standard (ANS) a

15、nd has not been processed 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 necessary for conformance to the Standard. This page is inten

16、tionally 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 Normative references . 1 3 Definitions . 2 4 Materials . 3 4.1 Conformance with NSF/ANSI 51 . 3 4.2 Solder . 3 4.3 Sound dampening material 3 4.4 Scrappi

17、ng blocks 3 4.5 Wood-top bakers tables and cutting boards 3 4.6 Woven fabric materials . 3 4.7 Sealants . 3 5 Design and construction . 4 5.1 General sanitation 4 5.2 Internal angles and corners, food zone 4 5.3 External angles and corners 5 5.4 Joints and seams . 5 5.5 Fasteners . 5 5.6 Insulation

18、5 5.7 Reinforcing and framing . 6 5.8 Inspection and maintenance panels 6 5.9 Doors 6 5.10 Door tracks and guides 6 5.11 Door closers, handles, knobs, and pulls 7 5.12 Hinges 7 5.13 Covers . 7 5.14 Edges and nosings 8 5.15 Openings into food zones 8 5.16 Louvers 8 5.17 Hardware . 8 5.18 Latches and

19、catches 8 5.19 Breaker strips. 9 5.20 Equipment mounting 9 5.21 Legs and feet . 10 5.22 Gliders . 10 5.24 Open display stands and brackets 11 5.25 Counter tray slides . 11 5.26 Shelving . 11 5.27 Counter steps and platforms . 11 5.28 Pipe chases . 11 5.29 Enclosed spaces . 11 5.30 Food and flatware

20、containers and drawers . 12 5.31 Pots, pans and utensils . 12 5.32 Insets . 12 5.33 Bins 12 5.34 Ice pans and bins 12 5.35 Food display cases 13 5.36 Food shields 13 5.37 Self-leveling storage systems 16 5.38 Dipper wells . 16 5.39 Sinks 16 5.40 Dishtables and accessories . 17 5.41 Sound dampening .

21、 18 5.42 Backsplashes. 18 5.43 Tops of counters, tables, and back bars . 18 vi 5.44 Breakable glass components 19 5.45 Light fixtures 19 5.46 Thermometers . 19 5.47 Beverage stands (beverage counter) 20 5.48 Drip troughs . 20 5.49 Counter-top openings 20 5.50 Water stations 20 5.51 Syrup and crushed

22、 fruit containers 20 5.52 Food dispensing pumps 20 5.53 Canopies and hoods 21 5.54 Wood-top bakers tables and cutting boards 21 5.55 Synthetic bakers tables and cutting boards . 22 5.56 Plumbing connections . 22 5.58 Conveyors 23 5.59 Enclosed food transport carts and cabinets 24 5.60 Custom equipme

23、nt 24 6 Performance . 24 6.1 Cleaning and sanitization procedures 24 6.2 Wood cutting boards and bakers tables . 25 6.3 Thermometers 26 7 Food equipment provided with a security package 27 7.1 General. 27 7.2 Special tools . 27 7.3 Fastening methods (splash zone) 27 7.4 Fastening methods (nonfood zo

24、ne) . 27 7.5 Hinges 27 7.6 Hardware 27 7.7 Shelf brackets, pilasters, slides, or cleats 27 7.8 Kick plate 27 7.9 Drawers 27 7.10 Conveyor units . 27 7.11 Labeling . 28 8 Supplemental requirements for marine food equipment 28 8.1 Materials . 28 8.2 Design and construction. 28 Annex A . A1 Annex B . B

25、1 Annex C .C1 Annex D .D1 Annex E . E1 vii Foreword2 The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment. This edition of the Standard contains

26、 the following revision: Issue 23 This revision updated language for limiting the use of sealants on food equipment in Section 4.7. Issue 24 This revision updated language for defining the use of gliders in section 5.22. Issue 25 This revision added new section 5.2.1.3 as an exception to the minimum

27、 radii requirements of section 5.2 internal angles and corners. 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 are welcome. This Standard is main

28、tained 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, 48113-0140, USA. 2 The information con

29、tained 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. In addition, it does not contai

30、n requirements necessary for conformance to the Standard. This page is intentionally left blank.1 2016 NSF NSF/ANSI 2-2015 NSF International Standard for Food Equipment Food equipment 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the material

31、s, design, fabrication, construction, and performance of food handling and processing equipment. 1.2 Scope Equipment covered by this Standard includes, but is not limited to, bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components,

32、counters, hoods, shelves, and sinks. Section 7 of this Standard pertains to food handling and processing equipment that has been designed and manufactured for special use purposes. Food equipment designed and manufactured with a security package is utilized in environments such as correctional facil

33、ities, mental health facilities, or some schools. For these environments, where both sanitation and security are concerns, 7 contains exceptions to this Standard that shall only be applicable to the splash and nonfood zones of food equipment provided with a security package. Equipment components and

34、 materials 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 unit design, provided that such design meets the minimum specifications described herein. 1.3 Alternate materials, design, and construct

35、ion While specific materials, design, and construction may be stipulated in this Standard, equipment that incorporates alternate materials, design, or construction may be acceptable when such equipment meets the intent of the applicable requirements herein. 1.4 Measurement Decimal and SI conversions

36、 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, constitute provisions of this NSF/ANSI Standard. At the

37、 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 published edition of the document shall be used f

38、or undated references. NSF 2016 NSF/ANSI 2-2015 2 40 C.F.R. 152.500 Requirements for devices (Pesticide Registration and Classification Procedures)3 ANSI Z97.1 2009. Safety Glazing Materials Used in Buildings Safety Performance Specifications and Methods of Test4 ANSI/ASSE 1001 2008. Atmospheric Typ

39、e Vacuum Breakers5 ANSI/ASSE 1020 2004. Pressure Vacuum Breaker Assembly5 ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment5 ANSI/ASSE 1024 2004. DualCheck Backflow Preventers5 APHA, Standard Methods for the Examination of Water and Wastewater, 21st edition6 ASSE 1032 2004. D

40、ual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type5 IAPMO Uniform Plumbing Code 20097 ICC International Plumbing Code 20098 IEEE/ASTM SI 10 2010. American National Standard for Metric Practice9 NSF/ANSI 12. Automatic ice making equipment NSF/ANSI 51. Food equip

41、ment materials NSF/ANSI 170. Glossary of food equipment terminology UL 197 2010. Standard for Commercial Electrical Cooking Appliances10 3 Definitions Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170. 3 U.S. Government Printing Office, Washington, DC 20402

42、. 4 American National Standards Institute, 25 West 43rd Street, New York, 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 International Association of Plumbing and Mechanical Offici

43、als, 5001 E. Philadelphia St., Ontario, CA 91761 . 8 International Code Council, 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 . 9 ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 10 Underwriters Laboratories, Inc., 33 Pfingsten Road, Northbrook, IL 60062 . NSF 2016 NSF

44、/ANSI 2-2015 3 4 Materials The requirements contained in this section are intended to protect food from contamination and ensure that the materials used in the manufacture of food handling and processing equipment resist wear; penetration by vermin; and the effects of foods, heat, cleaning compounds

45、, 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. 4.1 Conformance with NSF/ANSI 51 Materials shall conform to the requirements in NSF/ANSI 51 applicable to the

46、 zone in which the material is used. 4.2 Solder Solder containing lead as an intentional ingredient shall not be used in a food zone or splash zone. 4.3 Sound dampening material Sound dampening materials shall meet the requirements of the zone in which they are located except that they are not requi

47、red to be smooth. Non-curing sound dampening materials shall not be used in exposed areas. 4.4 Scrapping blocks Scrapping blocks shall meet the splash zone materials requirements. 4.5 Wood-top bakers tables and cutting boards Wood-top bakers tables and cutting boards shall be made of hard maple or e

48、quivalent. The tables and boards shall, in addition, be nontoxic and shall not impart odor, color, or taste, nor contribute to the adulteration of foods. The wood shall be kiln-dried to 6-8% moisture content by weight after conditioning to remove stresses, case hardened and other drying defects. The

49、 wood shall comply with the test requirements outlined in 6. 4.6 Woven fabric materials 4.6.1 Woven fabric materials shall not be used. 4.6.2 Woven fabric materials intended for use in the baking of bread are exempt from 4.6.1 provided that: The woven fabric product is encapsulated in a smooth, flexible coating; and The woven product is cleanable by flushing with water in a sink; and The product literature includes the statement: “This product is intended for the baking of bread products only”. 4.7 Sealants Sealants shall meet the requireme