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).
Product Details
- Published:
- 04/25/2003
- ANSI:
- ANSI Approved
- Number of Pages:
- 42
- File Size:
- 1 file , 360 KB
