NSF ANSI 2 pdf free download
NSF ANSI 2 pdf free download.Food Equipment.
3 Definitions
Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170.
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 nonfood zone areas shall be exempt from all requirements in Section 4.
4.1 Conformance with NSF/ANSI 51
Materials shall conform to the requirements in NSF/ANSI 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 material
Sound dampening materials shall meet the requirements of the zone in which they are located except that they are not required to be smooth. Noncuring sound dampening materials shall not be used in exposed areas.
4.4 Scrapping blocks
Scrapping blocks shall meet the splash zone materials requirements.
4.5 Wood-top bakers tables and cutting boards
Wood-top bakers tables and cutting boards shall boards shall, in addition, be nontoxic and shall adulteration of foods. The wood shall be kiln-dried to remove stresses, case hardened, and other requirements outlined in Section 6.
4.6 Woven fabric materials
4.6.1 Woven fabric materials shall not be used.
be made of hard maple or equivalent. The tables and not impart odor, color, or taste, nor contribute to the to 6 to 8% moisture content by weight after conditioning drying defects. The wood shall comply with the test
4.6.2 Woven fabric materials intended for use in the baking of bread are exempt from Section 4.6.1 provided that:
— the woven fabric product is encapsulated in a smooth, flexible coating; and
— the woven product is cleanable by flushing with water in a sink; and
— the product literature includes the statement:
“This product is intended for the baking of bread products only’
4.7 Sealants
Sealants shall meet the requirements for the zone of intended use and shall only be used as permitted in
Sections 5.4.4, 5.5.2 and 5.34.
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 the inspection, maintenance, 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 clean-in-place (CIP) when a readily accessible design is not feasible.
5.1.4 Food zones for which CIP 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 CIP 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 CIP is intended. The type and concentration of sanitizing agent recommended in the instructions by the manufacturer shall comply with 40 CFR §180.940.
5.1.5 Splash zone surfaces shall be accessible and easily cleanable.NSF ANSI 2 pdf download.
