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Secure PDF
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About This Item
Full Description
Scope of Standard: Equipment covered by this Standard includes, but is not limited to, bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components, counters, hoods, shelves, and sinks. Section 7 of this Standard pertains to food handling and processing equipment that has been designed and manufactured for special use purposes. Food equipment designed and manufactured with a security package is utilized in environments such as correctional facilities, mental health facilities, or some schools. For these environments, where both sanitation and security are concerns, 7 contains exceptions to this Standard that shall only be applicable to the splash and nonfood zones of food equipment provided with a security package. Equipment components and materials covered under other NSF or NSF/ANSI Standards or Criteria shall also comply with the requirements therein. This Standard is not intended to restrict new unit design, provided such design meets the minimum specifications described herein.
Editorial correction: Sec. 6.2.3: Critical test temperatures are as follows: 0 F (-18 17.5 C), 40 F (4 .5 C), 145 F (63 C), and 170 F (77 C).
Document History
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NSF/ANSI 2-2021
Food Equipment- Most Recent
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NSF/ANSI 19-Feb
Food Equipment- Historical Version
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NSF 18-Feb
Food Equipment- Historical Version
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NSF 15-Feb
Food Equipment- Historical Version
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NSF 14-Feb
Food Equipment- Historical Version
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NSF 12-Feb
Food Equipment- Historical Version
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NSF 10-Feb
Food Equipment- Historical Version
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NSF 9-Feb
Food Equipment- Historical Version
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NSF 8-Feb
Food Equipment- Historical Version
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NSF 7-Feb
Food Equipment- Historical Version
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NSF 2-2005a
Food Equipment- Historical Version
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NSF 5-Feb
Food Equipment- Historical Version
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NSF 2-2002e
currently
viewing
Food Equipment- Historical Version
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NSF 2-Feb
Food Equipment- Historical Version
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NSF Feb-96
Food Equipment- Historical Version