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About This Item

 

Full Description



Purpose: This Standard establishes minimum public health and sanitation requirements for materials used in the construction of commercial food equipment. The requirements of this Standard are intended to ensure that the composition and finish of food equipment materials are such that a material will not adulterate food nor render food equipment difficult to clean and sanitize.

Scope: This Standard is applicable to complete pieces of food equipment (e.g., a commercial broiler, a beverage dispenser, a cutting board, a stock pot) with respect to the materials and finishes used in their construction. The Standard is also applicable to components such as tubing, sealants, gaskets, valves, and other items intended for various food equipment applications. These components shall also meet the relevant design and construction requirements of the NSF Standard applicable to the type of food equipment on which the component is used. The requirements of Section 4 of this Standard may also be applied separately to determine if a material is suitable for use in a food zone based on its formulation alone. The other relevant requirements of this Standard, including those for cleanability and corrosion resistance, would apply to the finished product for which the material is used.
 

Document History

  1. NSF 51-2017


    Food Equipment Materials

    • Most Recent
  2. NSF 51-2014


    Food Equipment Materials

    • Historical Version
  3. NSF 51-2012


    Food Equipment Materials

    • Historical Version
  4. NSF 51-2009e


    Food Equipment Materials (Editorial Revision)

    • Historical Version
  5. NSF 51-2009


    Food Equipment Materials

    • Historical Version
  6. NSF 51-2007


    Food Equipment Materials

    • Historical Version
  7. NSF 51-2005


    Food Equipment Materials

    • Historical Version
  8. NSF 51-2002


    Food Equipment Materials

    • Historical Version
  9. NSF 51-1997

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    Food Equipment Materials

    • Historical Version