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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 2-2018


    Food Equipment

    • Most Recent
  2. NSF 2-2015


    Food Equipment

    • Historical Version
  3. NSF 2-2014


    Food Equipment

    • Historical Version
  4. NSF 2-2012

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    viewing


    Food Equipment

    • Historical Version
  5. NSF 2-2010


    Food Equipment

    • Historical Version
  6. NSF 2-2009


    Food Equipment

    • Historical Version
  7. NSF 2-2008


    Food Equipment

    • Historical Version
  8. NSF 2-2007


    Food Equipment

    • Historical Version
  9. NSF 2-2005a


    Food Equipment

    • Historical Version
  10. NSF 2-2005


    Food Equipment

    • Historical Version
  11. NSF 2-2002e


    Food Equipment

    • Historical Version
  12. NSF 2-2002


    Food Equipment

    • Historical Version
  13. NSF 2-1996


    Food Equipment

    • Historical Version