NSF’s Guide F
oodborne illnesses pose a serious risk to restaurant operators. Outbreaks can turn off regular customers and draw increased scrutiny from public health offi cials, sometimes leading to closures. While sick employees are the leading spreaders of foodborne illnesses (about 40 percent of cases, according to the Centers for Disease Control), poor sanitation can also be a contributing factor. Even if a patron doesn’t get sick, no one wants to eat off an unclean plate. Since the introduction of its fi rst food equipment sanitation standards in the 1950s, NSF has certifi ed thousands of products for use in restaurant and commercial kitchens. The product testing and inspection organization continues to evolve those standards
to Commercial Warewashing Equipment Standards
Explaining the testing processes and requirements that NSF uses to evaluate the cleaning and sanitation capabilities of today’s warewashing systems
to include requirements for material safety, design, construction and product performance. In this recurring column, foodservice equipment manufacturers and dealers can learn more about NSF/ ANSI food equipment standards and how they support food safety. This issue will review standards for commercial warewashing equipment.
Explaining the NSF/ANSI 3
Standard NSF/ANSI 3: Commercial Warewashing
Equipment establishes minimum public health and sanitation requirements for the materials, design, construction and performance of commercial warewashing machines and their related components.
By Mike Kohler Technical Scheme Lead, Product Certification, Food Retail, NSF
40 FEDA News & Views
NSF/ANSI 3 was fi rst published in 1953. Its performance requirements were originally based on minimum specifi cations for spray times, water temperatures and water volumes. The spray exposure time for wash and rinse processes, water temperatures used during those times and water volumes are directly proportional to cleaning and
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64
