NSF 8-2012 Commercial Powered Food Preparation Equipment.pdf

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1、NSF International Standard / American National StandardNSF/ANSI 8 - 2012 Commercial Powered Food Preparation 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

2、 solutions 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 in-terpretations, or propose revisions by contacting: Chair, Joint Committee on Food Equipment c. o

3、. NSF 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 8 2012 i NSF International Standard/ American National Standard for Food Equipment Comme

4、rcial powered food preparation equipment Standard Developer NSF International NSF International Board of Directors 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

5、of Public Health Consultants Adopted by The NSF Board of Directors July 1961 Revised April 1965 Revised July 1972 Revised August 1974 Revised May 1980 Revised November 1985 Revised November 1992 Revised September 2000 Revised September 2002 Revised October 2005 Revised April 2007 Revised April 2009

6、Revised October 2010 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 Standard, please reference the designation “NSF/ANSI 8-2012.” Copyright 2012 NSF International Previous editions

7、2010, 2009, 2007, 2005, 2002, 2000, 1992, 1985, 1980, 1974, 1972, 1965, 1961 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from NSF Inter

8、national. 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 other party. The opinions and findings of NSF repre-sent its professional ju

9、dgment. 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 connection with the use, interpretation of, or reliance upon this Standard. NSF S

10、tandards 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 national standards-setting organizations provide these requirements. Participation

11、 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 performance criteria measurable by examination or testing in NSF Standards developme

12、nt 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. However, the illustrations may not include all requirements for a specific p

13、roduct 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 annexes are not considered an integral part of NSF Standards. The an-nexes are provi

14、ded as general guidelines to the manufacturer, regulatory agency, user, or certifying or-ganization. 1The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been processed in accordance with ANSIs requirements for an ANS. Therefore, this Disclai

15、mer 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 blank.v Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Alternate material

16、s, design, and construction 1 1.4 Measurement . 1 2 Normative references . 1 3 Definitions . 3 4 Materials . 3 4.1 Conformance with NSF/ANSI 51 . 3 4.2 Solder . 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 Joints a

17、nd seams . 4 5.5 Fasteners . 4 5.6 Insulation 5 5.7 Reinforcing and framing . 5 5.8 Inspection and maintenance panels 5 5.9 Doors 5 5.10 Door tracks and guides 6 5.11 Door closers, handles, knobs, and pulls 6 5.12 Hinges 6 5.13 Covers . 7 5.14 Openings into food zones 7 5.15 Louvers 7 5.16 Hardware

18、. 7 5.17 Latches and catches 8 5.18 Equipment mounting 8 5.19 Legs and feet . 8 5.20 Casters, rollers, and gliders . 9 5.21 Pipe chases . 9 5.22 Enclosed spaces . 9 5.23 Breakable glass components 9 5.24 Plumbing connections . 9 5.25 Motors and drives 10 5.26 Entry ports . 10 5.27 Springs . 10 5.28

19、Food cutters and food cutting attachments . 10 5.29 Food mixers horizontal . 11 5.30 Food mixers vertical . 11 5.31 Grinders and choppers 11 5.32 Peelers . 12 5.33 Saws 12 5.34 Deli slicer . 13 5.35 Tenderizers 16 vi 6 Performance . 16 6.1 In-place cleaning and sanitization procedures . 16 6.2 Gaske

20、t material durability test procedure . 17 6.3 Gasket material detergent exposure test procedure 17 6.4 Gasket material sanitizer exposure test procedure 18 6.5 Lap shear test procedure 18 7 Food equipment provided with a security package 19 7.1 General 19 7.2 Special tools . 20 7.3 Fastening methods

21、 (splash zone) 20 7.4 Fastening methods (nonfood zone) . 20 7.5 Hinges 20 7.6 Hardware 20 7.7 Shelf brackets, pilasters, slides, or cleats 20 7.8 Kick plate 20 7.9 Drawers 20 7.10 Conveyor units . 20 7.11 Labeling . 20 Annex A . A1 A.1 Summary A1 A.2 Equipment A1 A.3 Microorganisms A1 A.4 Supplies .

22、 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 materials, design, construction, and performance of commercial powered food

23、 preparation equipment. This edition of the Standard contains the following revision: Issue 10 This revision updated the Normative References and boilerplate language in: 1.4 Measurement; 5.23 Breakable glass components and 6.1 Cleaning and sanitization procedures. This Standard was developed by the

24、 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. Comments should be sent to Chair, Joint Committee on Food Equipment at standardsnsf.org, or c/o NSF International, Sta

25、ndards 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 (ANS) and has not been processed in accordance with ANSIs requirements for an ANS. Therefore, this Foreword may contain material that ha

26、s 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 intentionally left blank.1 2012 NSF NSF/ANSI 8 2012 NSF/ANSI Standard for Food Equipment Commercial powered food preparation equipment 1

27、 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, and construction of commercial food preparation equipment that is power operated. This Standard does not apply to manually operated equipment. This Standard does not contain

28、safety requirements. 1.2 Scope Equipment covered by this Standard includes, but is not limited to, coffee grinders, grinders, mixers, pasta makers, peelers, saws, slicers, tenderizers, and similar equipment. Section 7 of this Standard pertains to food handling and processing equipment that has been

29、designed and manufactured for special use purposes. Food equipment designed and manufactured with a security package is utilized in environments such as correctional facilities, mental health facilities, and some schools. For these environments, where both sanitation and security are concerns, 7 con

30、tains 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 materials covered under other NSF or NSF/ANSI Standards or Criteria shall also comply with the requirements within. This Standa

31、rd is not intended to restrict new unit 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 stipulated in this Standard, equipment that incorporates alternate

32、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 provided parenthetically shall be considered equivalent. Metric conversions and significant figure rounding have been made accor

33、ding 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 balloted, the editions listed below were valid. All 2012 NSF NSF/ANSI 8 2012 2 documents are subject to r

34、evision, 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. 21 C.F.R. Part 131, Milk and Cream (Food and Drug)340 C.F.R. 180.940 Tolerance

35、exemptions for active and inert ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions)3ANSI Z97.1 2009. Safety Glazing Materials Used in Buildings Safety Performance Specifications and Methods of Test 4ANSI/ASSE 1001 2008. Atmospheric Type Vacuum Breakers5ANSI/

36、ASSE 1020 2004. Pressure Vacuum Breaker Assembly5ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment5 ANSI/ASSE 1024 2004. Dual Check Backflow Preventers5ASSE 1032 2004. Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type5 APHAStandards Me

37、thods for the Examination of Water and Wastewater, 21stedition6ASTM D618-08, Standard Practice for Conditioning Plastics for Testing7 FDA, Food Code 20098IAPMO Uniform Plumbing Code 20099ICC International Plumbing Code 200910IEEE/ASTM SI 10 2010. American National Standard for Metric Practice 11NSF/

38、ANSI 51. Food equipment materials NSF/ANSI 170. Glossary of food equipment terminology 3U. S. Government Printing Office, Washington, DC 20402 . 4American National Standards Institute, 25 West 43rdStreet, New York, NY 10036 . 5 ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 .

39、 6American Public Health Association, 800 I Street, NW, Washington, DC 20001 . 7ASTM International, 100 Barr Harbor Drive, West Conshohocken, PA 19428 . 8US Department of Health and Human Services, Public Health Service, Food and Drug Administration, College Park, MD 20740 . 9International Associati

40、on of Plumbing and Mechanical Officials (IAPMO), 5001 E. Philadelphia St., Ontario, CA 91761 . 10International Code Council (ICC), 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 . 11ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 2012 NSF NSF/ANSI 8 2012 3 UL 157 2007.

41、Gaskets and Seals12UL 197 2010. Standard for Commercial Electrical Cooking Appliances12 UL 471 2010. Commercial Refrigerators and Freezers12 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 secti

42、on are intended to protect food from contamination and ensure that the materials used in the manufacture of equipment resist wear, penetration by vermin, and the effects of foods, cleaning compounds, sanitizers, and other substances that may contact the materials in the intended use environment. Mat

43、erials 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 zone in which the material is used. 4.2 Solder Solder containing lead as an intentional ingredient sh

44、all not be used in a food or splash zone. 4.3 Gaskets Gaskets shall be made of resilient rubber, rubber-like materials, or plastics. Gaskets shall conform to NSF/ANSI 51 and shall function at any temperature to which they are exposed in normal operation. 5 Design and construction This section contai

45、ns design and construction requirements for equipment covered within the scope of this Standard. 5.1 General sanitation 5.1.1 Equipment 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,

46、 and cleaning of the equipment and its components. 5.1.2 Equipment shall be designed and manufactured so that food may be added, processed, finished, dispensed, removed, and/or served in a sanitary manner. 5.1.3 Food zones shall be readily accessible and easily cleanable or shall be designed for in-

47、place cleaning when a readily accessible design is not feasible. 12 Underwriters Laboratories, Inc., 333 Pfingsten Road, Northbrook, IL 60062 . 2012 NSF NSF/ANSI 8 2012 4 NOTE In heavy duty or high speed equipment that requires close tolerances on assembled parts and secure fastening for safety or c

48、ontinuing function, simple tools may be used for disassembly. In such instances, parts of the equipment requiring cleaning shall be accessible and cleanable. 5.1.4 Food zones for which in-place cleaning is intended shall be designed so that cleaning and sanitizing solutions may be circulated or pass

49、ed 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 evacuated. 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 which in-place cleaning is int