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About This Item

 

Full Description

This Standard establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment.

This edition of the Standard contains the following revision:

Issue 18

This revision updated the Normative References and boilerplate language in: 1.4 Measurement; 5.43 Breakable glass components and 6.1 Cleaning and sanitization procedures.

Issue 21

This revision updated the requirement in 5.46 - Beverage (urn) stands to reflect advancements and changes in commercial hot and cold beverage equipment.
 

Document History

  1. NSF/ANSI 21-Feb


    Food Equipment

    • Most Recent
  2. NSF/ANSI 19-Feb


    Food Equipment

    • Historical Version
  3. NSF 18-Feb


    Food Equipment

    • Historical Version
  4. NSF 15-Feb


    Food Equipment

    • Historical Version
  5. NSF 14-Feb


    Food Equipment

    • Historical Version
  6. NSF 12-Feb

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    viewing


    Food Equipment

    • Historical Version
  7. NSF 10-Feb


    Food Equipment

    • Historical Version
  8. NSF 9-Feb


    Food Equipment

    • Historical Version
  9. NSF 8-Feb


    Food Equipment

    • Historical Version
  10. NSF 7-Feb


    Food Equipment

    • Historical Version
  11. NSF 2-2005a


    Food Equipment

    • Historical Version
  12. NSF 5-Feb


    Food Equipment

    • Historical Version
  13. NSF 2-2002e


    Food Equipment

    • Historical Version
  14. NSF 2-Feb


    Food Equipment

    • Historical Version
  15. NSF Feb-96


    Food Equipment

    • Historical Version