product education
Keeping Dispensing Equipment Clean F
Understanding how NSF’s manual food and dispensing equipment standard supports safe materials, design and performance
ood and beverage dispensers are often found in higher-traffi c areas, where warm and moist air is conducive to the spread of germs. As such, food safety is paramount in dispensers. Customers want confi dence that fi lling up their paper soda cups or squirting mustard onto their hot dogs won’t make them sick. That’s why many operators seek out equipment that is NSF/ANSI 18 certifi ed, which must meet minimum food protection and sanitation standards for the materials, design, manufacture, construction, and performance of manual food and beverage dispensing equipment and their related components.
Understanding NSF/ANSI 18 NSF/ANSI 18 was fi rst published in
1966 with a focus on requirements for manual food and beverage dispensing equipment such as beverage dispensers, bulk dispensers and components. The scope of the standard includes beverage dispensers, bulk dispensers, portion dispensers, and components of food and beverage dispensers such as valves. The NSF glossary of food equipment terminology defi nes “dispenser” as a unit for the storage and pre-portioned transfer of material
By Elizabeth Gray Senior Technical Reviewer NSF
such as beverages, condiments, food, soaps or wares. Some of the common products dispensed in NSF/ANDI 18 equipment includes condiments, syrups, sauces, soda, water, coffee, and tea. The standard covers many of the most commonly found products in restaurants and convenience stores, however, it is critical to understand that not all types of dispensers are covered under the scope of NSF/ANSI 18. The standard does not include vending machines, dispensing freezers or bulk milk dispensing equipment. This equipment is covered by other NSF/ ANSI standards listed below: • NSF/ANSI 6: Dispensing freezers • NSF/ANSI 20: Commercial bulk milk dispensing equipment • SF/ANSI 25: Vending machines for food and beverage
Requirements Vary Based on the
Dispenser Type The requirements for the materials, design and performance can vary based on how the dispenser is intended to be used. Some questions to consider when
44 FEDA News & Views
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