recommendations from the U.S. Public Health Service, equipment that achieves NSF/ANSI 2 certification can give operators the confidence that they are making the right investments to protect guests from foodborne illnesses.
Materials of Construction One area that the standard reviews is
the materials of construction. In general, materials used in the construction of commercial food equipment are required to be smooth, easily cleanable by hand and corrosion- resistant. Furthermore, if the
materials
are in a food zone (an area exposed to food),
they are required to be non-toxic.
The standard references requirements in another NSF standard (NSF/ANSI 51 – Food Equipment Materials) for materials including non-metals (plastics and rubbers), metals and other material types (wood, glass and organic coatings). A common material used in the construction of food equipment is stainless steel. Any stainless steel alloys used are required to be SAE 200, 300 or 400 series. When used in a food zone, stainless steel must have a minimum chromium content of 16 percent. However, stainless steel with a chromium content of less than 16 percent may be used for cutlery, blades and similar applications requiring a sharp edge.
Painted surfaces are required to
undergo impact tests and abrasion tests on the coating. This ensures durability of the coating resulting in ongoing protection of a substrate for corrosion resistance and continued smoothness for proper cleaning.
When selecting food equipment materials, manufacturers should choose wisely. The materials used could make the difference between getting certified or not. Selecting materials that are currently certified to NSF/ANSI 51 for the applicable end use can aid in achieving certification.
Hygienic Design The main aspect of the requirements
of NSF/ANSI 2 relate to the hygienic design of the overall structure. These requirements are intended to ensure the structure is designed in a way that can be accessed for cleaning, is capable of being cleaned once accessed and does not include spaces that promote or permit the harborage of vermin within the structure. Before equipment even reaches the kitchen, surfaces should be free of pits, pinholes, cracks and crevices that are difficult to clean. Some key points of design
requirements subject to all food equipment evaluated to NSF/ANSI 2 are:
• Accessibility: Food zones are required to be accessible without the use of tools while splash and nonfood zones are required to be accessible with the use of simple tools.
• Internal Angles: Internal angles in a food zone that are less than 135 degrees are required to have a radius of at least 1/8 in. when they form
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Because the standard complies with the U.S. FDA Food Code and recommendations from the U.S. Public Health Service, equipment that achieves NSF/ ANSI 2 certification can give operators the confidence that they are making the right investments to protect guests from foodborne illnesses.
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