NSF ANSI 169 pdf free download

NSF ANSI 169 pdf free download.Special Purpose Food Equipment and Devices.
4 Materials
The requirements contained in this section are intended to protect food from contamination and ensure that the materials used in the manufacture of food handling and processing equipment resist wear, penetration by vermin, and the effects of foods, heat, cleaning compounds, sanitizers, and other substances that may contact the materials in the intended use environment. Materials used in unexposed non-food zone areas shall be exempt from all requirements in 4.
4.1 Conformance with NSF/ANSI 51
Materials shall conform to the requirements in NSFIANSI 51 applicable to the zone in which the material is used.
4.2 Solder
Solder containing lead as an intentional ingredient shall not be used in a food zone or splash zone.
4.3 Sound dampening materials
Sound dampening materials shall meet the requirements of the zone in which they are located except that they are not required to be smooth. Non-curing sound dampening materials shall not be used in exposed areas.
5 Design and construction
This section contains design and construction requirements for equipment covered within the scope of this Standard.
5.1 General sanitation
5.1.1 Equipment shall be designed and manufactured to prevent the harborage of vermin and the accumulation of dirt and debris, and to permit inspecting, maintaining, servicing, and cleaning of the equipment and its components.
5.1.2 Equipment shall be designed and manufactured so that food may be added, processed, finished, dispensed, removed, and/or served in a sanitary manner.
5.1.3 Food zones shall be readily accessible and easily cleanable or shall be designed for in-place cleaning when a readily accessible design is not feasible.
5.1.4 Food zones for which in-place cleaning is intended shall be designed and manufactured so that cleaning and sanitizing solutions may be circulated or passed throughout the fixed system. The design shall ensure that cleaning and sanitizing solutions contact all food contact surfaces. The system shall be self-draining or capable of being completely evacuated. Equipment and appurtenances designed for in-place cleaning shall have a section of the cleaned area accessible for inspection or shall provide for other acceptable inspection methods. The manufacturer shall provide written instructions for the cleaning and sanitizing of all food zone surfaces for which in-place cleaning is intended. The type and concentration of sanitizing agent recommended in the instructions by the manufacturer shall comply with
40 CFR §18O.94O.
5.1.5 Splash zone surfaces shall be accessible and easily cleanable.
5.1.6 Non-food zone surfaces shall be accessible and cleanable.
5.1.7 Unexposed non-food zone surfaces shall be accessible or closed.
5.2 Internal angles and corners, food zone
5.2.1 All internal angles or corners of less than 135° shall be smooth and have minimum continuous radii of 1h in (0.13 in, 3.2 mm).
5.2.1.1 Lesser radii may be used where necessary for proper functioning of parts (sealing ring grooves, holes, grooves, etc.) if they are easily cleanable.
5.2.1.2 Greater radii may be used if necessary for cleaning, product flow, and maintenance.
5.2.2 For metals, solder or other fillet material shall not be used to effect the required minimum radius of an internal angle or corner.
5.2.3 For materials other than metal, the radii specified in 5.2.1.1 and 5.2.1.2 shall be effected using parent material or a material proven to be bonded and otherwise equal to or better than the parent material.
5.3 External angles and corners
Exposed external angles and corners in a food zone shall be sealed and smooth (see figure 1 a).
5.4 Joints and seams
5.4.1 Permanent joints and seams in a food or splash zone shall be sealed and smooth.
5.4.2 Permanent joints and seams in a nonfood zone shall be closed. Welded joints and seams in a nonfood zone shall be deburred.NSF ANSI 169  pdf download.