NSF 20-2012 Commercial Bulk Milk Dispensing Equipment.pdf

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1、NSF International Standard / American National StandardNSF/ANSI 20 - 2012 Commercial Bulk MilkDispensing 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 sol

2、utions 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 NSF

3、 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.org NSF/ANSI 20 2012 i NSF International Standard/ American National Standard for Food Equipment Commerci

4、al bulk milk dispensing equipment Standard Developer NSF International American National Standards Institute Designated as an ANSI Standard May 11, 2012 American National Standards Institute ii Prepared by The NSF Joint Committee on Food Equipment Recommended for Adoption by The NSF Council of Publi

5、c Health Consultants Adopted by The NSF Board of Trustees April 1966 Revised September 1973 Reaffirmed July 1980 Reaffirmed November 1985 Revised November 1992 Revised May 1998 Revised July 2000 Revised May 2007 Revised May 2012 Published by NSF International P. O. Box 130140, Ann Arbor, Michigan 48

6、113-0140, USA For ordering copies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 20 2012.“ Copyright 2012 NSF International Previous editions 2007, 2000, 1998, 1992, 1985, 1980, 1973, 1966 Unless otherwise specified, no part of this publication may b

7、e reproduced or utilized in any form or by any means, electronic or mechanical, 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, doe

8、s 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 shall not be responsible to anyone for the use of or reliance upon this Standard by anyone. NSF shall not incur any obligation o

9、r 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 health. Provisions for mechanical and electrical safety h

10、ave not been included in this Standard because governmental 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 en

11、dorsement 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 be used in lieu of design, materials, or construction criteria. The illustrations, if provi

12、ded, 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 of fabricating such arrangements. Such partial drawings shall not be used to justify imprope

13、r or incomplete design and construction. Unless otherwise referenced, the appendices 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 Di

14、sclaimer 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 material that has not been subjected to public review of a consensus process. In addition, it does not contain requirement

15、s necessary for conformance 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 Normative references . 1 3 Definitions . 2 4 Materials . 2 4.1 Conformance with NSF/AN

16、SI 51 3 4.2 Solder . 3 4.3 Sound dampening materials . 3 4.4 Gaskets 3 5 Design and construction . 3 5.1 General sanitation 3 5.2 Internal angles and corners, food zone 4 5.3 External angles and corners . 4 5.4 Joints and seams . 4 5.5 Fasteners . 4 5.6 Insulation 5 5.7 Reinforcing and framing membe

17、rs . 5 5.8 Inspection and maintenance panels . 5 5.9 Doors 5 5.10 Door tracks and guides 5 5.11 Door closers, handles, knobs, and pulls 6 5.12 Hinges 6 5.13 Edges and nosings 6 5.14 Louvers 7 5.15 Hardware . 7 5.16 Latches and catches 7 5.17 Breaker strips . 7 5.18 Equipment mounting 7 5.19 Legs and

18、 feet . 8 5.20 Casters, rollers, and gliders . 8 5.21 Breakable glass components . 8 5.22 Backflow prevention . 9 5.23 Ventilation openings 9 5.24 Veneers . 9 5.25 Refrigeration and cooling components 9 5.26 Drains 9 5.27 Temperature controls . 9 5.28 Thermometers . 10 6 Performance . 10 6.1 Tempera

19、ture performance requirement . 10 6.2 Cleaning and sanitization procedures 11 7 Product literature 12 vi Annex A . A1 A.1 Summary A1 A.2 Equipment A1 A.3 Microorganism A1 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 Fore

20、word2The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, construction and performance of commercial bulk milk dispensing equipment. This edition of the Standard contains the following revision: Issue 5 The revisions made in this

21、 issue incorporate “boilerplate“ language from the revised NSF/ANSI 2; update the normative references; and include a requirement that thermometers be removable. This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus process described by the American National St

22、andards Institute. Suggestions for improvement of this Standard are welcome. Comments should be sent to Chair, Joint Committee on Food Equipment, c/o NSF International, Standards Department at standardsnsf.org, or PO Box 130140, Ann Arbor, Michigan 48113-0140, USA. 2 The information contained in thi

23、s 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 of a consensus process. In addition, it does not contain requirement

24、s necessary for conformance to the Standard. This page is intentionally left blank. 1 2012 NSF NSF/ANSI 20 2012 NSF/ANSI Standard for Food Equipment Commercial bulk milk dispensing equipment 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the m

25、aterials, design, fabrication, construction, and performance of commercial bulk milk dispensers and their related components. 1.2 Scope This Standard contains requirements for bulk milk dispensers designed to dispense servings of milk or milk products by manual or machine actuation. This Standard do

26、es not apply to dispensing freezers (soft-serve machines), vending machines, or manual food and beverage dispensing equipment covered by the scope of other NSF standards. Commercial bulk milk and milk product dispensing equipment materials and components covered under other NSF or NSF/ANSI Standards

27、 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 described herein. 1.3 Alternate materials, design, and construction While specific materials, design, and construction may be

28、 stipulated in this Standard, commercial bulk milk dispensing equipment that incorporates alternate materials, design, and construction may be acceptable when such equipment meets the intent of the applicable requirements herein. 1.4 Measurement Decimal and SI conversions provided parenthetically sh

29、all 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 time this Standard was ball

30、oted, 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 for undated references. 40 C.

31、F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions)33 U.S. Government Printing Office, Washington, DC 20402 . 2012 NSF NSF/ANSI 20 2012 2 ANSI Z97.1 .2009. Safety Glazing Materials Used in Buildings Safe

32、ty Performance Specifications and Methods of Test4ANSI/ASSE 1001 2008. Atmospheric Type Vacuum Breakers5ANSI/ASSE 1020 2004. Pressure Vacuum Breaker Assembly5 ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment5ANSI/ASSE 1024 2004. Dual Check Backflow Preventers5 APHAStandards

33、Methods for the Examination of Water and Wastewater, 21stedition6ASSE 1032 2004(R2011). Performance Requirements for Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type4 IEEE/ASTM SI 10 2010. American National Standard for Metric Practice7Grade A Pasteurized Mi

34、lk Ordinance 20118NSF/ANSI 51. Food equipment materials NSF/ANSI 169. Special equipment and/or devices NSF/ANSI 170. Glossary of food equipment terminology UL 197 2010, Standards for Commercial Electrical Cooking Appliances93 Definitions Terms used in this Standard that have special technical meanin

35、g are defined in NSF/ANSI 170. 4 Materials The requirements contained in this section are intended to protect milk and milk products from contamination and to ensure that the materials used in the manufacture of commercial bulk milk equipment resist wear; penetration by vermin; and the effects of re

36、frigerants, 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. 4American National Standards Institute, 25 West 43rdStreet, New Yo

37、rk, NY 10036 . 5 ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 . 6American Public Health Association, 800 I Street, NW, Washington, DC 20001 . 7ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 8Department of Health and Human Services, Public Health Serv

38、ice, Food and Drug Administration, Milk Safety Team (HFS-626), 5100 Paint Branch Parkway, College Park, MD 20740-3835 . 9 Underwriters Laboratories, Inc., 33 Pfingsten Rd., Northbrook, IL 60062 . 2012 NSF NSF/ANSI 20 2012 3 4.1 Conformance with NSF/ANSI 51 Materials shall conform to the requirements

39、 in NSF/ANSI 51 applicable to the 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 materials Sound dampening materials shall conform to the requirements of the zone in which they ar

40、e located except that they are not required to be smooth. Non-curing sound dampening materials shall not be used in exposed areas. 4.4 Gaskets Gaskets shall be made of resilient rubber, rubber-like materials, plastics, or a combination thereof. 5 Design and construction This section contains design

41、and construction requirements for equipment covered within the scope of this Standard. Unless otherwise specified, splash zone design and construction requirements shall apply to the interiors of bulk milk dispensers in which bulk milk containers are held. 5.1 General sanitation 5.1.1 Bulk milk disp

42、ensers shall be designed and 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 Bulk milk dispensing equipment shall be designed so that bulk milk conta

43、iners may be added and removed and milk may be dispensed in a sanitary manner. 5.1.3 Food zones shall be readily accessible and easily cleanable or shall be designed for in-place cleaning when a readily accessible design is not feasible. 5.1.4 Food zones for which in-place cleaning is intended shall

44、 be designed and manufactured so that cleaning and sanitizing solutions may be circulated or passed throughout the fixed system. The design shall ensure that cleaning and sanitizing solutions contact all food contact surfaces. The system shall be self-draining or capable of being completely evacuate

45、d. 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

46、 which in-place cleaning is intended. The type and concentration of sanitizing agent recommended in the instructions by the manufacturer shall comply with 40 CFR part 180.940. 5.1.5 Splash zone surfaces shall be accessible and easily cleanable. 5.1.6 Non-food zone surfaces shall be accessible and cl

47、eanable. 5.1.7 Unexposed non-food zone surfaces shall be accessible or closed. 2012 NSF NSF/ANSI 20 2012 4 5.2 Internal angles and corners, food zone 5.2.1 All internal angles or corners of less than 135 shall be smooth and the radius shall not be less than in (0.25 in, 6.4 mm). 5.2.2 For metals, so

48、lder or other fillet material shall not be used to affect the required minimum radius of an internal angle or corner. 5.2.3 For materials other than metal, the radius specified in 5.2.1 shall be effected using parent material or a material proven to be bonded and otherwise equal to or better than th

49、e parent material. 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 Joints and seams 5.4.1 Permanent joints and seams in a food or splash zone shall be sealed and smooth. 5.4.2 Permanent joints and seams in a nonfood zone shall be closed. Welded joints and seams in a nonfood zone shall be deburred. 5.4.3 Joints formed by overlapping sheets of material shall not create upwardly facing horizontal ledges (see figure 1b). 5.4.4 Sealants shall only be used to seal joi