Food equipment certified to NSF/ANSI 2 expedites acceptance of the equipment by the health department, ensures equipment is capable of cleaning, promotes the protection of food and helps minimize risks of foodborne illness.
a two-plane intersection. When a three-plane intersection is created, the radii for two of the angles or corners shall not be less than 1/8 in. and the radius of the third angle or corner shall not be less than 1/4 in. This ensures that the internal angles can be easily cleaned by hand with appropriate manual cleaning methods. • Fasteners: Fasteners are not permitted in a food zone. Easily cleanable fasteners such as slot-head screws, Phillips-head screws and hex-head fasteners may be used in splash zones (areas likely to be soiled during operation) or nonfood zones. Fasteners that have a deep recess in the head such as pop rivets or Allen head screws cannot be used. • Seams: Permanent seams between assembled parts in a food zone or splash zone are required to be sealed and smooth. Permanent seams in a nonfood zone are required to be closed within 1/32 in.
• Equipment Mounting: Nonportable items are required to be supported on legs of sufficient height to allow access beneath the equipment or be supported on casters to permit mobility. This ensures the floor or countertop beneath the equipment can be cleaned. Another option for mounting can be to seal the equipment to the surface of the floor or countertop.
In addition to the above requirements, specific types of 36 FEDA News & Views
equipment may have other unique needs. Some such examples are: • Shelving: The NSF Certified Food Equipment Listing identifies shelving that can be used in food operations. Note that the certification will specifically designate if the shelving can be used in all environments or is limited only to dry storage applications. Metallic shelving designated for all environments meets corrosion resistance testing requirements. • Food shields are required to provide a barrier between the mouth of a customer and unpackaged food to minimize the potential for contamination of the food by a customer. NSF/ANSI 2 contains many dimensional requirements to ensure various types of food shields are sized and positioned to effectively protect the food. • Ice bins are required to have a cover to protect the ice within the bin. A drain of at least 1/2 in. diameter is required to be located at the lowest point of the ice storage bin to ensure
complete drainage. Drain lines from other equipment are not permitted to enter or pass through the ice bin. Bottle holders, beverage tubing or service lines are not acceptable in potable ice bins. • Cutting boards used as a worktop are required to be readily removable and not exceed 50 pounds in weight. Wood cutting boards are required to undergo hardness and sheer strength testing on the wood used. Note that cutting boards and bakers tabletops are the only items permitted to use wood as a material intended for food contact. Wood is not permitted in a food zone in any other equipment application.
• Thermometers are to be clear and easily readable. NSF-certified thermometers are tested for accuracy at test points in their use range that are critical thresholds for maintaining food safety.
Public health inspectors across the nation look for the NSF mark when conducting health inspections. Food equipment certified to NSF/ANSI 2 expedites acceptance of the equipment by the health department, ensures equipment is capable of cleaning, promotes the protection of food and helps minimize risks of foodborne illness.
NSF-certified food equipment is listed on the NSF website. For more information about NSF/ANSI 2, visit
www.nsf.org/food-equipment.
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