Breaking Down
NSF’s Commercial Food Equipment Standard
This widely used and referenced foodservice industry standard establishes food protection and sanitation requirements for a broad range of nonmechanical products.
evidence to develop hygiene and sanitation standards for 80 years. Its NSF/ANSI 2: Food Equipment standard has been around almost as long, having been fi rst published in 1952. Now the organization’s longest active
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standard, NSF/ANSI 2 is one of NSF’s most specifi ed certifi cations and the most recognized in the industry. That’s because the standard encompasses at least one tool or piece of equipment used in nearly every dish served at a restaurant or other eating place. The standard establishes minimum food protection and sanitation requirements for the materials, design, fabrication,
By Mike Kohler Technical Scheme Lead Product Certification, Food Retail NSF
34 FEDA News & Views
s an independent global services organization, NSF has used science-based
construction and performance of food handling and processing equipment. Products covered by the standard include basic nonmechanical items commonly used in food establishments, such as tables, counters, cabinets, sinks, shelving, exhaust hoods, ice bins, food shields, light fi xtures, cutting boards, cutlery, tableware, pots, pans, utensils and thermometers. Because the standard complies with the U.S. Food and Drug Administration (FDA) Food Code and
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