NSF International Standard /

American National Standard

NSF/ANSI 2 - 2015

Food Equipment
NSF International, an independent, not-
for-profit, non-governmental organization,
is dedicated to being the leading global
provider of public health and safety-
based risk management solutions while
serving the interests of all stakeholders.

This Standard is subject to revision.

Contact NSF to confirm this revision is current.

Users of this Standard may request clarifications and

interpretations, or propose revisions by contacting:

Chair, Joint Committee on Food Equipment

c/o NSF International
789 North Dixboro Road, P.O. Box 130140
Ann Arbor, Michigan 48113-0140 USA
Phone: (734) 769-8010 Telex: 753215 NSF INTL
FAX: (734) 769-0109
E-mail: info@nsf.org
Web: http://www.nsf.org
 NSF/ANSI 2-2015

NSF International Standard/

American National Standard
for Food Equipment –

Food equipment

Standard Developer
NSF International

NSF International Board of Directors

Designated as an ANSI Standard

December 11, 2015
American National Standards Institute

i
Prepared by
The NSF Joint Committee on Food Equipment

Recommended for Adoption by

The NSF Council of Public Health Consultants

Adopted by
The NSF Board of Directors
October 1952

Revised April 1965 Revised March 2008

Revised August 1968 Revised May 2009
Revised July 1973 Revised May 2010
Revised November 1977 Revised October 2012
Revised December 1980 Revised February 2014
Revised June 1982 Revised June 2016
Revised November 1987
Revised May 1992
Revised May 1996
Revised June 2002
Editorial revision – April 2003
Revised February 2005
Revised September 2005
Revised May 2007

Published by

NSF International
PO Box 130140, Ann Arbor, Michigan 48113-0140, USA

For ordering copies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI
2 – 2015.”

Copyright 2016 NSF International

Previous editions © 2014, 2012, 2010, 2009, 2008, 2007, 2005, 2002, 1996, 1992, 1987, 1982, 1980,
1977, 1973, 1968, 1965, 1952

Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying and microfilm, without permission in writing from NSF International.

Printed in the United States of America.

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Disclaimers1

NSF, in performing its functions in accordance with its objectives, does not assume or undertake to
discharge any responsibility of the manufacturer or any other party. The opinions and findings of NSF
represent its professional judgment. NSF shall not be responsible to anyone for the use of or reliance
upon this Standard by anyone. NSF shall not incur any obligation or liability for damages, including
consequential damages, arising out of or in connection with the use, interpretation of, or reliance upon
this Standard.

NSF Standards provide basic criteria to promote sanitation and protection of the public health. Provisions
for mechanical and electrical safety have not been included in this Standard because governmental
agencies or other national standards-setting organizations provide safety requirements.

Participation in NSF Standards development activities by regulatory agency representatives (federal,

local, state) shall not constitute their agency's endorsement of NSF or any of its Standards.

Preference is given to the use of performance criteria measurable by examination or testing in NSF
Standards development when such performance criteria may reasonably be used in lieu of design,
materials, or construction criteria.

The illustrations, if provided, are intended to assist in understanding their adjacent standard requirements.
However, the illustrations may not include all requirements for a specific product or unit, nor do they show
the only method of fabricating such arrangements. Such partial drawings shall not be used to justify
improper or incomplete design and construction.

Unless otherwise referenced, the annexes are not considered an integral part of NSF Standards. The
annexes are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying
organization.

1The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been
processed in accordance with ANSI’s requirements for an ANS. Therefore, this Disclaimer may contain material that
has not been subjected to public review or a consensus process. In addition, it does not contain requirements
necessary for conformance to the Standard.

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Contents

1 General ................................................................................................................................................... 1
1.1 Purpose ............................................................................................................................................ 1
1.2 Scope ............................................................................................................................................... 1
1.3 Alternate materials, design, and construction .................................................................................. 1
1.4 Measurement ................................................................................................................................... 1

2 Normative references ............................................................................................................................. 1

3 Definitions ............................................................................................................................................... 2

4 Materials ................................................................................................................................................. 3
4.1 Conformance with NSF/ANSI 51 ..................................................................................................... 3
4.2 Solder ............................................................................................................................................... 3
4.3 Sound dampening material .............................................................................................................. 3
4.4 Scrapping blocks .............................................................................................................................. 3
4.5 Wood-top bakers tables and cutting boards .................................................................................... 3
4.6 Woven fabric materials ..................................................................................................................... 3
4.7 Sealants ........................................................................................................................................... 3

5 Design and construction ......................................................................................................................... 4

5.1 General sanitation ............................................................................................................................ 4
5.2 Internal angles and corners, food zone ............................................................................................ 4
5.3 External angles and corners ............................................................................................................ 5
5.4 Joints and seams ............................................................................................................................. 5
5.5 Fasteners ......................................................................................................................................... 5
5.6 Insulation .......................................................................................................................................... 5
5.7 Reinforcing and framing ................................................................................................................... 6
5.8 Inspection and maintenance panels ................................................................................................ 6
5.9 Doors ................................................................................................................................................ 6
5.10 Door tracks and guides .............................................................................................................. 6
5.11 Door closers, handles, knobs, and pulls .................................................................................... 7
5.12 Hinges........................................................................................................................................ 7
5.13 Covers ....................................................................................................................................... 7
5.14 Edges and nosings .................................................................................................................... 8
5.15 Openings into food zones .......................................................................................................... 8
5.16 Louvers ...................................................................................................................................... 8
5.17 Hardware ................................................................................................................................... 8
5.18 Latches and catches .................................................................................................................. 8
5.19 Breaker strips............................................................................................................................. 9
5.20 Equipment mounting .................................................................................................................. 9
5.21 Legs and feet ........................................................................................................................... 10
5.22 Gliders ..................................................................................................................................... 10
5.24 Open display stands and brackets .......................................................................................... 11
5.25 Counter tray slides ................................................................................................................... 11
5.26 Shelving ................................................................................................................................... 11
5.27 Counter steps and platforms ................................................................................................... 11
5.28 Pipe chases ............................................................................................................................. 11
5.29 Enclosed spaces ..................................................................................................................... 11
5.30 Food and flatware containers and drawers ............................................................................. 12
5.31 Pots, pans and utensils ........................................................................................................... 12
5.32 Insets ....................................................................................................................................... 12
5.33 Bins .......................................................................................................................................... 12
5.34 Ice pans and bins .................................................................................................................... 12
5.35 Food display cases .................................................................................................................. 13
5.36 Food shields ............................................................................................................................ 13
5.37 Self-leveling storage systems .................................................................................................. 16
5.38 Dipper wells ............................................................................................................................. 16
5.39 Sinks ........................................................................................................................................ 16
5.40 Dishtables and accessories ..................................................................................................... 17
5.41 Sound dampening ................................................................................................................... 18
5.42 Backsplashes........................................................................................................................... 18
5.43 Tops of counters, tables, and back bars ................................................................................. 18

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 5.44 Breakable glass components .................................................................................................. 19
5.45 Light fixtures ............................................................................................................................ 19
5.46 Thermometers ......................................................................................................................... 19
5.47 Beverage stands (beverage counter) ...................................................................................... 20
5.48 Drip troughs ............................................................................................................................. 20
5.49 Counter-top openings .............................................................................................................. 20
5.50 Water stations .......................................................................................................................... 20
5.51 Syrup and crushed fruit containers .......................................................................................... 20
5.52 Food dispensing pumps .......................................................................................................... 20
5.53 Canopies and hoods ................................................................................................................ 21
5.54 Wood-top bakers tables and cutting boards ............................................................................ 21
5.55 Synthetic bakers tables and cutting boards ............................................................................. 22
5.56 Plumbing connections ............................................................................................................. 22
5.58 Conveyors................................................................................................................................ 23
5.59 Enclosed food transport carts and cabinets ............................................................................ 24
5.60 Custom equipment .................................................................................................................. 24

6 Performance ......................................................................................................................................... 24
6.1 Cleaning and sanitization procedures ............................................................................................ 24
6.2 Wood cutting boards and bakers tables......................................................................................... 25
6.3 Thermometers ................................................................................................................................ 26

7 Food equipment provided with a security package .............................................................................. 27

7.1 General........................................................................................................................................... 27
7.2 Special tools ................................................................................................................................... 27
7.3 Fastening methods (splash zone) .................................................................................................. 27
7.4 Fastening methods (nonfood zone) ............................................................................................... 27
7.5 Hinges ............................................................................................................................................ 27
7.6 Hardware ........................................................................................................................................ 27
7.7 Shelf brackets, pilasters, slides, or cleats ...................................................................................... 27
7.8 Kick plate ........................................................................................................................................ 27
7.9 Drawers .......................................................................................................................................... 27
7.10 Conveyor units ......................................................................................................................... 27
7.11 Labeling ................................................................................................................................... 28

8 Supplemental requirements for marine food equipment ...................................................................... 28

8.1 Materials ......................................................................................................................................... 28
8.2 Design and construction................................................................................................................. 28

Annex A ................................................................................................................................................. A1

Annex B ................................................................................................................................................. B1

Annex C .................................................................................................................................................C1

Annex D .................................................................................................................................................D1

Annex E ................................................................................................................................................. E1

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Foreword2

The purpose of this Standard is to establish 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 23

This revision updated language for limiting the use of sealants on food equipment in Section 4.7.

Issue 24

This revision updated language for defining the use of gliders in section 5.22.

Issue 25

This revision added new section 5.2.1.3 as an exception to the minimum radii requirements of section 5.2
internal angles and corners.

This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus
process described by the American National Standards Institute.

Suggestions for improvement of this Standard are welcome. This Standard is maintained on a Continuous
Maintenance schedule and can be opened for comment at any time. Comments should be sent to Chair,
Joint Committee on Food Equipment at standards@nsf.org, or c/o NSF International, Standards
Department, P.O. Box 130140, Ann Arbor, Michigan, 48113-0140, USA.

2The information contained in this Foreword is not part of this American National Standard (ANS) and has not been
processed in accordance with ANSI’s requirements for an ANS. Therefore, this Foreword may contain material that
has not been subjected to public review or a consensus process. In addition, it does not contain requirements
necessary for conformance to the Standard.

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© 2016 NSF NSF/ANSI 2-2015

NSF International Standard

for Food Equipment –

Food equipment

1 General
1.1 Purpose

This Standard establishes minimum food protection and sanitation requirements for the materials, design,
fabrication, construction, and performance of food handling and processing equipment.

1.2 Scope

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 that such design meets the minimum specifications described herein.

1.3 Alternate materials, design, and construction

While specific materials, design, and construction may be stipulated in this Standard, equipment that
incorporates alternate materials, design, or construction may be acceptable when such equipment meets
the intent of the applicable requirements herein.

1.4 Measurement

Decimal and SI conversions provided parenthetically shall be considered equivalent. Metric conversions
and significant figure rounding have been made according to IEEE/ASTM SI 10.

2 Normative references
The following documents contain provisions that, through reference, constitute provisions of this
NSF/ANSI Standard. At the time this Standard was balloted, the editions listed below were valid. All
documents are subject to revision, and parties are encouraged to investigate the possibility of applying
the recent editions of the documents indicated below. The most recent published edition of the document
shall be used for undated references.

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© NSF 2016 NSF/ANSI 2-2015

40 C.F.R. §152.500 Requirements for devices (Pesticide Registration and Classification Procedures) 3

ANSI Z97.1 – 2009. Safety Glazing Materials Used in Buildings – Safety Performance Specifications and
Methods of Test4

ANSI/ASSE 1001 – 2008. Atmospheric Type Vacuum Breakers 5

ANSI/ASSE 1020 – 2004. Pressure Vacuum Breaker Assembly5

ANSI/ASSE 1022 – 2003. Backflow Preventer for Beverage Dispensing Equipment5

ANSI/ASSE 1024 –2004. DualCheck Backflow Preventers5

APHA, Standard Methods for the Examination of Water and Wastewater, 21st edition6

ASSE 1032 – 2004. Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers –
Post Mix Type5

IAPMO – Uniform Plumbing Code 20097

ICC – International Plumbing Code 20098

IEEE/ASTM SI 10 – 2010. American National Standard for Metric Practice9

NSF/ANSI 12. Automatic ice making equipment

NSF/ANSI 51. Food equipment materials

NSF/ANSI 170. Glossary of food equipment terminology

UL 197 – 2010. Standard for Commercial Electrical Cooking Appliances10

3 Definitions
Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170.

3 U.S. Government Printing Office, Washington, DC 20402 <www.gpo.gov>.

4 American National Standards Institute, 25 West 43rd Street, New York, NY 10036 <www.ansi.org>.
5 ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 <www.asse.org>.
6 American Public Health Association, 800 I Street, NW, Washington, DC 20001 <www.apha.org>.
7International Association of Plumbing and Mechanical Officials, 5001 E. Philadelphia St., Ontario, CA 91761
<www.iapmo.org>.
8 International Code Council, 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 <www.iccsafe.org>.
9 ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 <www.astm.org>.
10 Underwriters Laboratories, Inc., 33 Pfingsten Road, Northbrook, IL 60062 <www.ul.com>.

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© NSF 2016 NSF/ANSI 2-2015

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 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. Non-curing 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 be made of hard maple or equivalent. The tables and
boards shall, in addition, be nontoxic and shall not impart odor, color, or taste, nor contribute to the
adulteration of foods. The wood shall be kiln-dried to 6-8% moisture content by weight after conditioning
to remove stresses, case hardened and other drying defects. The wood shall comply with the test
requirements outlined in 6.

4.6 Woven fabric materials

4.6.1 Woven fabric materials shall not be used.

4.6.2 Woven fabric materials intended for use in the baking of bread are exempt from 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
5.4.4 and 5.5.2.

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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 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
§180.940.

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 radius as set forth
below:

5.2.1.1 At the intersection of two planes, which result in one angle or corner, the radius shall not be less
than 1/8 in (0.13 in, 3.2 mm).

5.2.1.2 At the intersection of three planes, which result in three angles or corners, the radii for two of the
angles or corners shall not be less than 1/8 in (0.13 in, 3.2 mm) and the radius of the third angle or corner
shall not be less than ¼ in (0.25 in, 6.4 mm).

5.2.1.3 Lesser radii may be used only when necessary to ensure proper functioning of parts such as:

— sealing ring grooves

— precision operating parts

provided they are easily cleanable.

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.

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© NSF 2016 NSF/ANSI 2-2015

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 1a).

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.

5.4.3 Joints formed by overlapping sheets of material shall not create upwardly facing horizontal ledges
(see figure 1b).

5.4.4 Sealants shall only be used to seal joints and seams that are structurally sound and are less than
1/ in (0.13 in, 3.2 mm) wide before sealing. Sealants may be used to fill spaces around collars,
8
grommets, and service connections.

5.4.5 Solder and other fillet material shall be securely bonded to its substrate. All flux and catalytic
materials shall be removed.

5.4.6 Equipment shall be designed and manufactured so that field joints may be made sanitary with the
use of trim strips, welding, soldering, properly designed draw fastening, or other appropriate methods
(see figure 2).

5.5 Fasteners

5.5.1 Fasteners shall not be used in a food zone.

5.5.2 Fasteners shall be easily cleanable. Fasteners meeting this requirement include, but are not
limited to, slot-head and Phillips-head screws, hex head fasteners, and flush-break pop rivets. Hex key
screws and non flush-break pop rivets may be used in a splash zone or a nonfood zone provided that the
heads are capped or filled.

5.5.3 Fasteners shall be tight fitting to the surface except as permitted in 5.5.4.

5.5.4 No more than one locking washer and one flat washer shall be used per fastener head. The
diameter of the washer adjacent to the fastening surface shall not be less than the diameter of the washer
under the fastener head. External-tooth lock washers shall not be used.

5.5.5 There shall be no exposed threads, projecting screws, or studs in a food or splash zone. There
shall be no more than 2.5 exposed threads or ¼ in (0.25 in, 6.4 mm) of exposed threads, whichever is
less, in a nonfood zone. Exposed threads on electrical cord strain relief devices in non-food zone shall be
exempt.

5.5.6 The sharp point of a fastener shall not be exposed.

5.6 Insulation

Insulated spaces in the food and splash zones shall be sealed. Insulated spaces in the nonfood zone
shall be closed.

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© NSF 2016 NSF/ANSI 2-2015

5.7 Reinforcing and framing

5.7.1 Exposed reinforcing and framing members and gussets shall be easily cleanable. Reinforcing and
framing members shall be designed and manufactured to prevent the harborage of vermin (see figure 3).

5.7.2 Horizontal surfaces of reinforcing and framing members and gussets shall not be located where
debris may accumulate.

5.7.3 Vertical channels that form hollow sections shall be closed at each end, open at each end, or
readily accessible along the entire channel. All other hollow sections shall be closed at each end.

5.8 Inspection and maintenance panels

When necessary for equipment inspection and maintenance, removable panels of adequate size shall be
provided. Each panel shall be sized to permit removal and replacement by one person.

5.9 Doors

5.9.1 Doors shall be sized to fit their openings and shall close properly.

5.9.2 Sliding doors shall slide freely and shall be readily removable.

5.9.3 Exposed channel sections on single panel doors shall be inverted or easily cleanable. Clean-outs
shall be provided if channels are not inverted (see figure 4).

5.9.4 Exposed edges of glass doors shall be protected by tight fitting channels, stripping materials, or
other means such as rounding the edges of tempered glass to protect against chipping. The glass shall
conform to the requirements of 5.44.3 (see figure 5).

5.9.5 Door gaskets

5.9.5.1 Exposed surfaces of door gaskets shall be easily cleanable. Hollow sections of door gaskets shall
be sealed.

5.9.5.2 Gaskets shall be capable of being removed and reinstalled by hand or with the use of simple
tools. Staples, pop rivets, nails, adhesives, and other similar items that cannot be reattached easily shall
not be used to secure door gaskets.

5.9.5.3 Retaining grooves and other devices for holding readily removable gaskets shall be easily
cleanable.

5.10 Door tracks and guides

5.10.1 Door tracks and guides shall be easily cleanable. Channel tracks shall not have a depth greater
than the width of the channel top.

5.10.2 Tracks and guides shall:

— have clear open slots continuously or at intervals along their entire lengths; or
— have clean-out holes at each end; or
— terminate at least ½ in (0.50 in, 13 mm) short of framing at each end; or
— be integral with the equipment surface and have no square corners.

This shall not apply to lower guides for overhead door suspension that are integral with the equipment
surface and channel-type bottom tracks equipped with readily removable strips.

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© NSF 2016 NSF/ANSI 2-2015

5.11 Door closers, handles, knobs, and pulls

5.11.1 Exposed surfaces shall meet the design and construction requirements of the zone of intended
use.

5.11.2 Door closers, handles, knobs and pulls shall meet at least one of the following:

— be easily cleanable as installed on the equipment; or

— be removable for cleaning.

5.11.3 If locking features are provided, the keyway and lock are exempt from 5.11.2.

5.12 Hinges

5.12.1 Hinges located in a food zone shall be easily cleanable while in place or shall be designed to be
disassembled, without the use of tools, for routine cleaning. Hinges located in a splash zone shall be
easily cleanable while in place or shall be designed to be disassembled (with or without the use of tools)
for routine cleaning.

5.12.2 Continuous hinges shall not be used in a food zone.

5.12.3 Hinges on splash zone doors and covers weighing 80 lb (36 kg) or more shall have no more than
five knuckles in total per hinge set and shall have sealed joints and seams on the hinge body (except for
seams at the pivot joint).

5.12.4 Hinges on splash zone doors and covers weighing less than 80 lb (36 kg) shall conform to the
requirements in 5.12.3 or each of the following:

— the hinge shall be lift-off style or have a removable pin;

— the diameter of the hinge pin shall be greater than or equal to 3/16 in (0.19 in, 5.0 mm); and

— mating surfaces of the hinge (such as the joint between a knuckle and leaf) shall be closed or
separated by at least 1/8 in (0.13 in, 3.2 mm).

5.12.5 Fixed pin hinges may be used on covered pitchers if the hinge is offset and protected from splash
and spillage.

5.13 Covers

5.13.1 Covers protecting a food zone shall overlap the opening and shall be sloped to provide drainage
from the cover surface. Inset covers for stackable pans are exempt from the slope requirement. Areas of
handles and knobs of covers are not required to be sloped.

5.13.2 Covers having slotted openings designed to allow serving utensils to remain in the food shall be
exempt from 5.13.1. Slotted openings shall be no larger than 1½ x 1 in (38 x 25 mm) and shall be
protected by a raised rim of at least 3/16 in (0.19 in, 5.0 mm).

5.13.3 Port openings through a food zone cover shall be flanged upward at least 3/16 in (0.19 in, 5.0 mm)
and shall have a cover overlapping the flange.

5.13.4 Hinges and pivots shall conform to 5.12.

5.13.5 Covers shall be readily removable and easily cleanable.

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© NSF 2016 NSF/ANSI 2-2015

5.13.6 Sliding covers and hinged covers protecting a food zone shall be designed and manufactured to
prevent accumulation of liquid or debris on the covers and contamination of the food zone during opening
or closing.

5.13.7 Hood mountings for covered pitchers shall be accessible.

5.13.8 Internal corners and angles of roll covers, tilt covers, and other similar covers that are less than
135 shall have a minimum smooth radius of 1/8 in (0.13 in, 3.2 mm). Solder or other fillet material may be
used to provide a minimum radius on the underside of roll-type covers.

5.14 Edges and nosings

If a shelf or unit top is reinforced by forming its edge into a structural shape (nosing) and there is an
adjoining vertical surface (i.e., cabinet body), the following requirements shall apply:

— the nosing shall be integral with the shelf or unit top; and

— the edge shall be deburred; and

— the nosing and adjoining vertical surface shall be closed or shall have a clearance of at least ¾ in
(0.75 in, 19 mm) or 1/3 of the nosing’s vertical dimension, whichever is greater.

If the profile edge is turned in to form a channel-like configuration, the return (horizontal) shall not exceed
½ in (0.50 in, 13 mm) and shall be angled downward at least 5 from the horizontal plane. This
requirement does not apply to readily removable or knockdown shelves.

5.15 Openings into food zones

Openings into food zones shall be protected to prevent the entry of seepage, condensation, and spills. In
areas where liquids may accumulate, top openings into food zones shall be protected by a raised rim that
extends at least 3/16 in (0.19 in, 5.0 mm) above the liquid level (see figure 6).

5.16 Louvers

5.16.1 Louvers that may be subject to overhead splashes, spills, and drips shall be of a deflecting
design, or they shall be readily removable and the space immediately behind the louver easily cleanable.

5.16.2 If electrical safety requirements prohibit the use of readily removable louvers, then such louvers
need only be removable.

5.16.3 Louvers shall be deburred and shall have spaces large enough to allow for easy cleaning.

5.16.4 Screening on louvered openings, if provided, shall be 16 mesh (16 strands per 1.0 in [25 mm]) or
greater and removable.

5.17 Hardware

Hardware shall be smooth, easily cleanable, and corrosion resistant. Hardware shall not have open
seams, recesses, or unnecessary projections.

5.18 Latches and catches

Latches and catches shall be easily cleanable while in place or shall be designed to be removable for
cleaning. Openings that are functionally necessary are exempt from cleanability requirements.

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© NSF 2016 NSF/ANSI 2-2015

5.19 Breaker strips

Breaker strips shall:

— be securely fastened around the entire perimeter with closed seams; and

— be designed and manufactured to minimize accumulations of spillage, condensation, and foreign

matter; and

— have smooth, easily cleanable surfaces without sharp or rough edges.

5.20 Equipment mounting

5.20.1 Floor-mounted equipment shall be designed and manufactured to be:

— portable; or

— mobile; or

— sealed to the floor; or

— elevated on legs that provide a minimum unobstructed clearance beneath the unit of 6.0 in (150
mm); or

— elevated on legs that provide a minimum unobstructed clearance beneath the unit of 4.0 in (100
mm) provided that no part of the floor under the equipment is more than 6.0 in (150 mm) from the
point of cleaning access.

5.20.2 Counter-mounted equipment shall be designed and manufactured to be:

— portable; or

— sealed to the counter; or

— elevated on legs that provide a minimum unobstructed clearance beneath the unit of 4.0 in (100
mm); or

— elevated on legs that provide a minimum unobstructed clearance beneath the unit of 3.0 in (76
mm) provided that no part of the counter top under the footprint of the equipment is more than 16 in
(41 cm) from the point of cleaning access; or

— elevated on legs that provide a minimum unobstructed clearance beneath the unit of 2.0 in (50
mm) provided that no part of the counter top under the footprint of the equipment is more than 3.0 in
(76 mm) from the point of cleaning access.

5.20.3 Portable equipment shall not weigh more than 80 lb (36 kg) and shall not exceed 36 in (90 cm) in
any plane.

5.20.4 Utility connections on portable equipment and mobile equipment shall be designed to be
disconnected without the use of tools or shall be of sufficient length to permit the equipment to be moved
for cleaning.

5.20.5 Kick plates on floor-mounted equipment shall be removable.

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5.21 Legs and feet

5.21.1 Legs and feet shall be fastened to the body of the machine and shaped at their floor or counter
contacts to minimize the accumulation of dirt and the harborage of vermin.

5.21.2 Legs and feet shall be sufficiently rigid to support the machine with a minimum of cross bracing.

5.21.3 If the outer dimension of a leg exceeds the outer dimension of its foot by ½ in (0.50 in, 13 mm) or
more in the same plane, then the foot shall extend 1.0 in (25 mm) below the leg at the minimum
adjustment (see figure 7a).

5.21.4 Hollow sections between leg and foot shall be closed. Legs and feet shall have no exposed
threads at the maximum adjustment.

5.21.5 Gussets shall be assembled to the equipment and shall be easily cleanable and designed to
prevent vermin harborage. The resultant assembly shall have no recessed areas (see figure 7b).

5.22 Gliders

5.22.1 Gliders shall meet the construction and materials requirements for nonfood zones.

5.22.2 Gliders shall be easily cleanable.

5.22.3 Gliders shall not create upward facing recesses and/or pockets when installed.

5.23 Casters

5.23.1 Casters shall meet the construction and material requirements for nonfood zones.

5.23.2 Casters shall be easily cleanable.

5.23.3 Tread surfaces shall be smooth and shall preclude scoring, staining, or breaking of floor
coverings. Exposed wheel surfaces facing the horn, excluding the hub area, shall be readily accessible.
Wheel tread surfaces on motorized food transport cabinets with pneumatic, semi-pneumatic, and
conductive wheels need not be smooth.

5.23.4 Caster wheels shall be non-spoked.

5.23.5 If the closest surface of the horn leg parallel to the wheel side is 1.0 in wide (25 mm) or less, a
minimum clearance of 1/8 in (0.13 in, 3.2 mm) shall be provided between the sides of the wheels and the
horn legs. If the surface is greater than 1.0 in (25 mm) wide, a minimum ¼ in (0.25 in, 6.4 mm) clearance
shall be provided.

5.23.6 A minimum clearance of ¼ in (0.25 in, 6.4 mm) shall be provided between the wheel tread and
horn assembly. For swivel casters, the minimum clearance shall be 1/8 in (0.13 in, 3.2 mm). Hooded horns
with more than a 90 arc of the wheel covered shall not be used.

5.23.7 Grease fittings shall be acceptable.

5.23.8 Brakes and other locking devices are exempt from the caster clearance requirements in 5.23.5
and 5.23.6.

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5.24 Open display stands and brackets

Open display stands, with or without crossrails, shall be of solid or tubular construction. Tubing in stands
shall be seamless or shall have welded seams. Brackets shall be smooth, easily cleanable, and
fabricated to support the intended end use.

5.25 Counter tray slides

Counter tray slides may be of solid or tubular construction.

5.26 Shelving

5.26.1 Shelving shall be easily cleanable.

5.26.2 Readily removable shelves shall be sized to permit handling by one person. Shelves used as
readily removable false bottoms shall have flanged corners that are closed or are sufficiently notched to
permit cleaning (see figure 8).

5.26.3 Diverting shelves intended to prevent seepage or retain splashes and spills shall have sealed
corners and seams. The back and end edges shall be turned up a minimum of 1.0 in (25 mm), and the
corners and seams shall be sealed. Shelf surfaces exposed to unpackaged foods shall conform to 5.2
(see figure 9).

5.26.4 Where knockdown shelving is provided with a solid shelf, the seam between the leg and shelf
shall be equal to or above the flood level of the shelf. If pressure cleaning is recommended for knockdown
shelving, joints and seams shall be either sealed or accessible for cleaning, and shall be capable of being
completely drained.

5.26.5 The back and end edges of fixed interior shelving shall:

— be turned upward a minimum of 1.0 in (25 mm) and form a closed seam along an adjacent back
and side panel; or

— be spaced at least 1.0 in (25 mm) from an adjacent back or side panel; or

— form sealed seams with an adjacent back or side panel (see figure 10).

5.26.6 Support brackets and pilasters for readily removable shelving and adjustable shelving shall be
readily removable or easily cleanable as installed (see figure 11).

5.27 Counter steps and platforms

Counter steps and platforms shall not be closed or hollow. Foot rests and rails shall have open space
between the lower edge and the floor.

5.28 Pipe chases

Pipe chases for gas, steam, electrical, and plumbing lines shall be constructed with removable access
panels where possible. Pipe chases shall be designed to eliminate vermin harborage (see figure 12).

5.29 Enclosed spaces

Enclosed spaces shall be sealed or shall have removable access panels. Removable panels shall be
provided where condensation is likely to occur within an enclosed space.

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5.30 Food and flatware containers and drawers

5.30.1 Food zone requirements shall apply to food containers and drawers. Food zone design
requirements shall apply to flatware containers. Fillet material and solder shall not be used to fill or cove
the angles or corners.

5.30.2 Drawers and drawer pan assemblies shall be readily removable for cleaning. Joints and seams
between drawer pan assemblies and drawer slides shall be closed, and recessed areas shall be
minimized (see figure 13).

NOTE — Drawer tracks and slides need not be readily removable provided that they are easily cleanable as
installed.

5.30.3 Containers used for dispensing flatware shall be readily removable for cleaning and shall comply
with food zone requirements. Containers shall be constructed so that flatware can be picked up by
handles only, with other portions of the flatware covered and protected from handling.

5.31 Pots, pans and utensils

5.31.1 Rims of pots and pans shall be easily cleanable and free of sharp edges. Rolled-type beads shall
be closed and sealed or open and readily accessible.

5.31.2 Handles and handle assembly parts shall be closed at the point of attachment to the pot, pan, or
utensil.

NOTE — Round head fasteners without slots may be used to fasten handles (knobs) to lids provided that
each piece of the assembly is readily removable. Low profile rivets, attached without open joints and seams,
may be used to fasten handles to the pots, pans, and lids. Low profile rivets used for this purpose must be
tight fitting.

5.31.3 The internal knuckle radius of drop handles shall not exceed a 1/8 in (0.13 in, 3.2 mm) tolerance of
the wire handle. The seam between the drop handle assembly and pan shall be closed (see figure 14).

5.32 Insets

Insets and similar receptacles for unpackaged moist foods shall be readily removable. They shall be
easily cleanable and be capable of being drained. They shall have an open-mouth type design. They shall
have covers that conform to the requirements of 5.13.

5.33 Bins

Bins shall be readily removable for cleaning. Bins for food ingredients shall be located in a totally
enclosed space or shall be equipped with tight-fitting covers.

5.34 Ice pans and bins

Joints and seams in ice pans and bins shall be sealed and smooth. Solder and other sealants may be
used for sealing structurally sound seams. All internal angles shall have a minimum radius of 1/8 in
(0.13 in, 3.2 mm). Solder may be used to effect a required radius.

5.34.1 Drains shall not discharge into or through ice pans or bins.

5.34.2 A cover meeting the requirements of 5.13 shall be required. When top openings into ice pans and
bins are subject to overhead contamination from drink dispensers or water stations, they shall be

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protected during use and holding. Self-closing doors, operational shields, or dispensing head lockouts
shall be considered as meeting this requirement.

5.34.3 Drop-in cold plates, carbonator tanks, bottle holders, beverage tubing, service lines, and similar
devices (except bin level controls) are not acceptable in potable ice pans or bins. Cold plates, when
installed in potable ice bins, shall be constructed integrally with the bin, and the resultant seam shall
comply with 5.4. Sealing compounds shall meet the food zone requirements in NSF/ANSI 51 and are
acceptable for sealing structurally sound seams. A drain of not less than ½ in (2.0 cm) Iron Pipe Size
(IPS) or equivalent shall be provided in the ice storage bin. The drain opening shall be located to permit
complete draining of the bin.

5.34.4 Ice pans and bins not intended for the storage of ice intended for human consumption shall be
provided with a permanent label stating: "This ice pan (or bin) is not intended to store ice for human
consumption."

5.35 Food display cases

Inside walls, ceilings, and floors of food display cases shall conform to splash zone design and
construction requirements; however, materials shall conform to food zone material requirements of
NSF/ANSI 51, section 4.1. Where sliding doors are used to enclose one or more sides of a display case,
they shall be readily removable. Hinged or pivoted-type doors need not be removable if they are easily
cleanable.

5.36 Food shields

5.36.1 General requirements

Portable and non-portable food shields shall conform to the general requirements in 5.36.1 and to the
applicable specific use requirements of 5.36.2 through 5.36.8.

5.36.1.1 Food shield materials shall conform to the splash zone material requirements of 4.

5.36.1.2 Food shields shall be designed and manufactured to conform to the splash zone
requirements of 5.

5.36.1.3 A food shield shall provide a barrier between the mouth of a customer and unpackaged food
to minimize the potential of contamination of the food by a customer. A food shield in compliance with the
applicable requirements herein, shall be considered to be in compliance with the barrier requirement.

5.36.1.4 If provided, lights, heating elements and other accessory fixtures shall be designed,
manufactured and installed to conform to the splash zone requirements of 4 and 5.

5.36.1.5 Food shield glass shall conform to the requirements of NSF/ANSI 51. To protect against
chipping, exposed edges of glass shall be protected by tight fitting channels, stripping materials, or other
means such as rounding the edges of tempered glass.

5.36.1.6 End shield

5.36.1.6.1 A vertical barrier shall be provided at each end of a food shield. The vertical barrier shall be a
minimum of 18 in (450 mm) deep (front-to-back) beginning at the bottom leading edge of the food shield.
The minimum height of the vertical barrier shall be equal to the overall height of the food shield. The
maximum distance from the bottom edge of the vertical barrier and counter top shall be 1.5 in (38 mm).

5.36.1.6.2 A food shield intended to be installed a maximum of 3 in (76 mm) from a building wall
perpendicular to the food shield is exempt from the requirements of 5.36.1.6.1 provided that the height of
the building wall is not lower than the overall height of the food shield. The manufacturer’s specification

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sheet, brochure, installation instructions and/or shop drawings shall include these building wall and
proximity requirements.

5.36.1.7 The maximum open space in any plane between adjacent food shield panels shall be 2 in (51
mm), excluding post and framing members that are:

— located in the open space between food shield panels; and

— parallel with the open space between food shield panels.

5.36.1.8 Food shields shall be designed and manufactured to minimize obstruction of a customer’s
view of the food.

5.36.2 Self-service food shields (see figure 16A)

5.36.2.1 The maximum vertical distance between a counter top and the bottom leading edge of a food
shield shall be 13 in (330 mm).
5.36.2.2 The minimum horizontal distance between the front inside edge of displayed food and the
bottom leading edge of a food shield shall be three-quarters of the vertical distance (0.75 x vertical
distance) of 5.36.2.1.

5.36.2.3 The sum of a food shield’s protected horizontal plane (X) and its protected vertical plane (Y)
shall be greater than or equal to 20 in (508 mm). Either X or Y may equal 0 in (0 mm).

5.36.2.4 End shields may be angled from the bottom leading edge of the food shield towards the edge
of displayed food a maximum of three-quarters of the vertical distance (0.75 x vertical distance) of
5.36.2.1.

5.36.3 Multiple tier food shields

5.36.3.1 A bottom tier self-service food shield shall conform to 5.36.2.

5.36.3.2 All tiers above the bottom tier shall have a permanent attached label restricting use to
wrapped or packaged serving portions.

5.36.3.3 All tiers above the bottom tier are exempt from 5.36.1.6.

5.36.4 Vertical food shields (see figure 16B)

5.36.4.1 Vertical food shields shall provide a barrier to a minimum height of 60 in (1524 mm) above the
finished floor. The manufacturer’s product information, installation instructions and/or shop drawings shall
include guidelines for meeting the 60” (1524 mm) minimum height requirement.

5.36.4.2 The maximum vertical distance from the bottom edge of the food shield and counter top shall be
6 in (152 mm).

5.36.4.3 The minimum horizontal distance between the front inside edge of displayed food and the front
(customer side) face of the food shield shall be three-quarters of the vertical distance (0.75 x vertical
distance) of 5.36.4.2.

5.36.4.4 End shields shall comply with 5.36.1.6 except the minimum depth (front-to-back) may be
reduced to 12 in (305 mm).

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5.36.5 Food shields for use on cafeteria counters (see figure 16C)

5.36.5.1 The sum of a food shield’s protected horizontal plane (X) and its protected vertical plane (Y)
shall be greater than or equal to 24 in (610 mm). When Y meets the height requirement of 5.36.4.1, no
top glass is required.

5.36.5.2 The maximum distance from the bottom edge of the front (vertical) glass and counter top
shall be 1.5 in (38 mm).

5.36.5.3 The maximum open space between vertical and horizontal food shield panels is 0.75 in (19
mm).

5.36.5.4 The minimum horizontal distance between the front inside edge of displayed food and the
bottom leading edge of a food shield is 1.5 in (38 mm).

5.36.6 Free standing food shields for use with counter top equipment (see figures 16D and 16E)

5.36.6.1 The maximum vertical distance between the finished floor and the bottom leading edge of a
food shield shall be 52 in (1321 mm).

5.36.6.2 The minimum horizontal distance between the front of counter top equipment and the bottom
leading edge of a food shield shall be 7 in (178 mm).

5.36.6.3 The sum of a food shield’s protected horizontal plane (X) and its protected vertical plane (Y)
shall be greater than or equal to 20 in (508 mm). Either X or Y may equal 0 in (0 mm).

5.36.6.4 End shields may be angled from the bottom leading edge of the food shield towards the top
front corner of counter top equipment a maximum of 7 in (178 mm).

5.36.6.5 The manufacturer’s product information, installation instructions and/or shop drawings shall
include a statement, illustration or diagram indicating the compliance criteria in 5.36.6.1 and 5.36.6.2.

5.36.7 Self-service food shields attached to counter top equipment (see figure 16F)

5.36.7.1 The maximum vertical distance between the finished floor and the bottom leading edge of a
food shield shall be 52 in (1321 mm).

5.36.7.2 The maximum vertical distance between the food display area and bottom leading edge of a
food shield shall be 15 in (381 mm).

5.36.7.3 The minimum horizontal distance between the front of the food display area and the bottom
leading edge of a food shield shall be 7 in (178 mm).

5.36.7.4 The sum of a food shield’s protected horizontal plane (X) and its protected vertical plane (Y)
shall be greater than or equal to 20 in (508 mm). Either X or Y may equal 0 in (0 mm).

5.36.7.5 End shields may be angled from the bottom leading edge of the food shield towards the top
front corner of the food display area a maximum of 7 in (178 mm).

5.36.7.6 The manufacturer’s product information, installation instructions and/or shop drawings shall
include a statement, illustration or diagram indicating the compliance criteria in 5.36.7.1, 5.36.7.2 and
5.36.7.3.

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5.36.8 Vertical food shields attached to counter top equipment (see figure 16G)

5.36.8.1 Vertical food shields shall provide a barrier to a minimum height of 30 in (762 mm) above the
counter top.

5.36.8.2 The maximum vertical distance from the bottom edge of the food shield and food display area
shall be 6 in (152 mm).

5.36.8.3 The minimum horizontal distance between the front inside edge of displayed food and the
front (customer side) face of the food shield shall be three-quarters of the vertical distance (0.75 x vertical
distance) of 5.36.8.2.

5.36.8.4 End shields shall comply with 5.36.1.6 except the minimum depth (front-to-back) may be
reduced to 6 in (152 mm).

5.37 Self-leveling storage systems

5.37.1 Parts of the leveling mechanism, system, or device shall be readily accessible or shall be
shielded by a protective sleeve or panel to guard against dirt, splash, spillage, or contact with food.

5.37.2 High tension springs exposed to splash or spillage shall have at least 2-wire diameter spacing
between coils and shall be readily removable, easily cleanable, and corrosion resistant.

5.37.3 Low-tension springs, which can be elongated without the use of tools, are exempt from the
spacing requirements of 5.37.2.

5.38 Dipper wells

5.38.1 Dipper wells shall be equipped for running water and conform to the applicable sections of
NSF/ANSI 2. Joints and seams shall be sealed and smooth. The top of the well shall be at least 16 in 2
(100 cm2), and interior angles shall have radii of at least 1/8 in (0.13 in, 3.2 mm). Separating partitions of
dipper wells shall be readily removable for cleaning. Overflow standpipes shall be readily accessible for
brushing and cleaning.

5.38.2 Dipper wells intended for field installation in the food zone shall be designed to be readily
removable.

5.38.3 Dipper wells that are installed in the food zone at the point of manufacture shall conform to 5.2.

5.39 Sinks

5.39.1 Sinks shall be exempt from the requirements of 5.15.

5.39.2 Exposed surfaces of sink bowls and partitions, shall conform to food zone requirements. All other
exposed surfaces (as installed) shall conform to splash zone requirements, but shall be exempt from the
requirement to be smooth in 5.4.1. The sink bowl shall be self-draining.

5.39.3 The space between sink bowls shall be sealed or open a minimum of 2.0 in (50 mm) at the front,
bottom, and back of each sink bowl (see figure 12).

5.39.4 Self-rimmed, drop-in type sinks shall not be used for warewashing and/or food preparation
operations.

5.39.5 Overflow gutters and drain troughs between two sink compartment bowls, if provided, shall be a
minimum of 4.0 in (100 mm) wide and fitted with a readily removable strainer plate or basket (see
figure 18).

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5.39.6 Drains shall be a minimum of 1½ in (3.81 cm) IPS or equivalent. Fountain and underbar sink
drains shall be at least 1 in (2.54 cm) IPS or equivalent. Strainer baskets, if provided, shall be readily
removable (see figure 19).

5.39.7 If provided, standing overflows shall be placed near the wall of the sink bowl.

5.39.8 The sink bowl interior of a hand sink shall conform to food zone design and construction
requirements, and all other exposed working surfaces of the unit shall conform to splash zone
requirements. All other surfaces shall be exempt from the requirement to be smooth in 5.4.1. Hand sinks
shall have an integral seamless backsplash of at least 6.0 in (150 mm). The minimum bowl size for a
hand sink shall be 8.0 in (200 mm) X 8.0 in (200 mm) X 5.0 in (130 mm) in depth.

5.39.9 Drainboards shall:

— preclude pooling water;

— prevent contamination of other areas;
— have edges turned up at least ½ in (0.50 in, 13 mm);
— be integral with sinks; and
— comply with 5.2, 5.4.1, and 5.4.6.

Sink drainboards 36 in (90 cm) or shorter shall be pitched a minimum of 1/8 in (0.13 in, 3.2 mm) per 12 in
(300 mm) toward the sink. Drainboards longer than 36 in (90 cm) shall be self draining. Corrugation of
drainboards, when provided, shall be a minimum of 3/32 in (0.094 in, 2.4 mm) high (see figure 20).

5.40 Dishtables and accessories

Dishtables and accessories shall be designed and manufactured to:

— be self draining; and

— soiled dishtables sloping towards a dish machine shall include a table drain trough; and

— preclude pooling water; and

— have edges turned up at least ½ in (0.50 in, 13 mm) on all sides not attached to a dishwashing
machine; and

— comply with 5.2, 5.3, and 5.4.1; and

— have a minimum pitch of 1/8 in (0.13 in, 3.2 mm) per foot (300 mm). Dishtables that are
continuous from the load to unload end of a dishwashing machine are exempt from this requirement;
and

— be supported to prevent sagging.

5.40.1 Connection to disposers and pulpers

Disposer cones and collars, pulpers, and like waste disposal equipment shall be installed in the dishtable
top by continuous welding and made smooth, or installed to provide an equally effective and sealed joint
and seam. Soldering of structurally sound joints and seams is permissible.

5.40.2 Dump, prewash, and soak sinks

Sinks used for the disposal of liquids and solids from soiled utensils, for collection of other debris, and/or
for presoaking utensils shall be installed in the dishtable top by continuous welding and made smooth, or

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installed to provide an equally effective and sealed joint and seam. Soldering of structurally sound joints
and seams is permissible. Sinks covered under this section shall:

— include a readily removable strainer, strainer basket, or rack slide in conformance to 5.2; or
— be designed and manufactured for a direct connection to a disposer.

5.40.3 Scrapping blocks and waste receptacle openings

Scrapping blocks shall be readily removable, and shall be designed and manufactured to prevent waste
from falling outside the waste receptacle. If waste containers are provided, the space provided for them
shall be free of structural angles, horizontal ledges, crevices, and other areas where dirt and debris may
accumulate. The space for waste containers shall be readily accessible and easily cleanable.

Waste receptacle openings through a dishtable top shall have a water-tight, turned-down edge extending
at least ½ in (0.50 in, 13 mm) below the table top surface or a raised rim extending at least 3/8 in (0.38 in,
9.5 mm) above the table top surface.

5.40.4 Table drain troughs

Table drain troughs shall be installed into the dishtable top by continuous welding and made smooth, or
installed to provide an equally effective and sealed joint and seam. Soldering of structurally sound joints
and seams is permissible. Table drain troughs shall:

— transverse the entire flat section of the dishtable to prevent soiled water and debris from draining
into the dishwashing machine or other compartments; and

— shall be in conformance with 5.2.

5.40.5 Scrapping troughs

5.40.5.1 Scrapping troughs shall be installed in the dishtable top by continuous welding and made
smooth, or installed to provide an equally effective and sealed joint and seam. Soldering of structurally
sound joints and seams is permissible. Scrapping troughs shall conform to 5.2.

5.40.5.2 Scrapping troughs shall have a minimum pitch of 1/8 in (0.13 in, 3.2 mm) to a drain or
disposer.

5.41 Sound dampening

Sound dampening materials, if used, shall be applied in a manner that prevents dirt or debris from
collecting and adhering. The surface shall be nonabsorbent and shall comply with 4.3.

5.42 Backsplashes

If provided, backsplashes shall be formed integral with the tops or formed separately and integrally
welded. Turned back flanges at top of splash backs may be flat (at 90 [1.5 rad] to vertical) provided that
the horizontal distance is not greater than 1.75 in (44.5 mm). If the horizontal distance is greater than
1.75 in (44.5 mm), the turn back shall be at a 45 (0.8 rad) angle.

NOTE — Splash backs and aprons for underbar equipment may be sealed to the tops with the use of
acceptable fillet material.

5.43 Tops of counters, tables, and back bars

Tops, if exposed, shall have all seams welded and smooth. Field joints shall conform to 5.4.6.

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5.44 Breakable glass components

5.44.1 Fixtures and devices that, if impacted, may break and contaminate food shall be protected by
guards. This requirement shall not apply to view ports and windows constructed of heat tempered glass.

5.44.2 Light bulbs that have been plastic coated or otherwise treated to resist shattering shall have a
permanent label affixed near the bulb indicating that the lamp has been treated to resist shattering and
must be replaced with a similarly treated lamp.

5.44.3 Glass shall conform to the requirements in NSF/ANSI 51 applicable to the zone in which the glass
is used.

5.45 Light fixtures

5.45.1 Light fixtures shall meet the construction and materials requirements for the zone of intended use.

5.45.2 Glass components of light fixtures shall conform to the requirements of 5.44.

5.45.3 Fixtures shall allow for bulb replacement that conforms to the original lamp requirements of the
fixture.

5.45.4 Vent or louvered openings on light fixtures shall conform to the requirements of 5.16. Vent or
louvered openings into an otherwise closed space shall be protected with screening of not less than
16 mesh (16 strands per 1.0 in [25 mm]).

5.46 Thermometers

5.46.1 Temperature-indicating devices (thermometers) shall be clear and easily readable.

5.46.2 Temperature-indicating devices shall be constructed of material appropriate for use in the zone of
intended use.

5.46.3 The sensing element of a temperature-indicating device shall be easily cleanable.

5.46.4 Unless otherwise specified by this section, temperature-indicating devices shall have an accuracy
of ± 2 °F (± 1 °C) at critical temperatures within the range of the device. Accuracy of temperature-
indicating devices shall be tested in accordance with 6.

5.46.4.1 Candy/deep fat fryer thermometers shall have an accuracy of ± 5 °F (± 3 °C) at 25% and 75%
of the use range.

5.46.4.2 Single temperature thermometers shall be tested for an accuracy of ± 2 °F (± 1 °C) at the
applicable temperature.

5.46.4.3 Nonproduct oven thermometers shall have an accuracy of ± 25 °F (± 14 °C) at critical

temperatures within the range.

5.46.5 Unless otherwise specified in this section, temperature-indicating devices shall be graduated in
increments not to exceed 2 °F (1 °C) throughout the use range.

5.46.5.1 Candy/deep fat fryer thermometers shall be graduated in increments not to exceed 5 °F
(3 °C) throughout the use range.

5.46.5.2 Single temperature thermometers are exempt from the graduated increment requirements of
5.46.5.

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5.46.5.3 Nonproduct oven thermometers shall be graduated in increments not to exceed 25 °F (14 °C)
throughout the use range.

5.46.6 Shaded areas (or safe zones) may be used in conjunction with the required temperature
increments only if the shaded area does not extend beyond the maximum or minimum temperature
requirements for the unit on which it is installed.

5.47 Beverage stands (beverage counter)

5.47.1 Beverage stands shall have a drip trough.

5.47.2 Drip troughs shall conform to 5.48.

5.48 Drip troughs

5.48.1 Drip troughs, shall be:

— self-draining;
— provided with a minimum 1 in (1.0 in 25mm) IPS drain; and
— equipped with a drip grate.

5.48.2 Drip grates shall be:

— readily removable;
— easily cleanable; and
— designed and manufactured with smooth edges.

5.49 Counter-top openings

Openings through counter tops shall be protected by a raised rim that extends at least 3/16 in (0.19 in,
5.0 mm) above the liquid level. (See figure 21).

5.50 Water stations

Water stations shall conform to 5.47 or 5.48. Waste lines shall not drain into or through a food zone.

5.51 Syrup and crushed fruit containers

The inside angles shall have minimum radii of ¼ in (0.25 in, 6.4 mm). Covers shall be provided for
crushed fruit containers and shall have overlapping flanges.

5.52 Food dispensing pumps

The entire pump assembly shall be easily cleanable. The assembly includes all valves and springs. Food
dispensing pumps designed as a closed system may be cleaned by an in-place cleaning (IPC) method.

5.52.1 The assembly below the cover shall not have V threads.

NOTE — Locking devices may be used provided that they consist of no more than two V threads and all
surfaces are visible for inspection.

5.52.2 There shall be no V threads in the delivery tube of the pump assembly.

5.52.3 Tubes shall be designed so that a cleaning brush may be readily moved from one end to the
other.

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5.52.4 When plugs are used at the ends of tubes, they shall be readily removable for cleaning.

5.52.5 Top plates of syrup pumps shall be readily removable, shall fit closely over containers, and shall
have a flange that overlaps the opening.

5.53 Canopies and hoods

The interior surfaces of canopies and hoods shall meet the food zone material requirements and shall
meet the splash zone design and construction requirements. Interior reinforcing shall be smooth and
easily cleanable, and shall not act as a dam or create a surface on which grease or condensate may
collect and drip. Gutters, when provided, shall be smooth, easily cleanable, and fitted with a drain or
clean-out opening. The exterior surfaces of canopies and hoods shall be classified as nonfood zones,
except that joints and seams shall be sealed and there shall be no exposed threads.

5.53.1 Exposed filters used in hoods shall be:

— readily removable; and

— installed to prevent drippage onto food; and
— self-draining; and
— designed and manufactured to be pressure cleaned.

5.53.1.1 Metal mesh material shall not be used.

5.53.2 Baffles, turning vanes, and sliding dampers used to control air volume in plenum-type hoods
without filters shall be readily accessible or readily removable, and shall be easily cleanable.

5.54 Wood-top bakers tables and cutting boards

Wood-top bakers tables and cutting boards shall meet the following requirements:

5.54.1 Cutting boards used as a work top shall be readily removable and shall not exceed 50 lb (20 kg)
in weight.

5.54.2 Maximum lamination width shall be 1.75 in (44.5 mm).

5.54.3 Surfaces to be bonded shall be microplaned to  0.002 in ( 0.050 mm) and bonded within such
time to ensure the tolerance.

5.54.4 Lamination surfaces shall be straight grained and free from knots, decay, warp, larva channels,
open checks, and splits on all contact surfaces. Laminates shall be edge grained with only the natural
deviation in angle of grains to working surface.

5.54.5 Adhesives shall conform to the food zone materials requirements of NSF/ANSI 51, section 4.1.

5.54.6 Surfaces to be bonded shall be in intimate contact at controlled pressure of between 150 and 250
psi (1000 and 1700 kPa). Pressure shall be continuous, or at points within 12 in (300 mm) spacing along
lamination, and within 6.0 in (150 mm) of ends. All glued joints shall be equal or exceed the sheer
strength of the wood (minimum 1800 psi [12.4 MPa]).

5.54.7 All food contact surfaces shall be smooth. There shall be no imperfections on any finished food
contact surfaces. Sealers, if used, shall conform to the food zone materials requirements of NSF/ANSI 51,
section 4.1.

5.54.8 Table tops shall be installed to insure exposure to the ambient atmosphere on all surfaces
including the bottom. Tops shall be installed or attached to provide 1/16 in (0.063 in, 1.6 mm) expansion for

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every lineal 12 in (300 mm) of width perpendicular to grain direction. Slotted or oversized holes may be
used in the supporting frame to provide this tolerance.

5.54.9 The manufacturer shall provide recommended installation instructions and detailed cleaning
instructions consistent with applicable food code requirements with each wood-top bakers table and
cutting board. The manufacturer’s cleaning instructions shall include the following statement: “Wooden
cutting boards, butchers blocks, and bakers tables are not intended to be soaked for a prolonged length
of time during the cleaning and sanitizing process.”

5.55 Synthetic bakers tables and cutting boards

Synthetic bakers tables and cutting boards shall comply with 5.54.1, 5.54.7, and the food zone materials
requirements of NSF/ANSI 51, section 4.1.

5.56 Plumbing connections

5.56.1 Water and waste piping and fittings attached to the equipment shall comply with the material
requirements for the applicable zones.

5.56.2 Water and waste piping and connections shall comply with the International Plumbing Code 8,
International Code Council (ICC) or the Uniform Plumbing Code7, International Association of Plumbing
and Mechanical Officials (IAPMO).

5.56.3 Waste lines shall not drain into or through a food zone.

5.56.4 Backflow prevention

5.56.4.1 Units intended to be connected to a water supply system under pressure shall have one of
the following:

— a vacuum breaker that conforms to ANSI/ASSE 10015, Atmospheric Type Vacuum Breakers (for
intermittent pressure conditions); or

— a vacuum breaker that conforms to ANSI/ASSE 10205, Pressure Vacuum Breaker Assembly (for
continuous pressure conditions); or

— a backflow prevention device that conforms to ANSI/ASSE 10225, Backflow Preventer for
Beverage Dispensing Equipment; or

— a backflow prevention device that conforms to ANSI/ASSE 10245, Dual Check Backflow
Preventers; or

— a backflow prevention device that conforms to ASSE 10325, Dual Check Valve Type Backflow
Preventers for Carbonated Beverage Dispensers – Post Mix Type; or

— a statement in the installation instruction and on a label permanently affixed to the equipment that
clearly indicates that the equipment is to be installed with adequate backflow protection to comply
with applicable federal, state, and local codes.

5.56.4.2 A screen of at least 100 mesh (minimum 100 strands per inch) shall be installed immediately
upstream of all check valve type backflow preventers used for water supply protection. The screen shall
be accessible and removable for cleaning or replacement.

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5.57 Wheeled food service equipment

Wheeled food service equipment shall comply with the applicable items in 4 and 5 and the following
specific items.

5.57.1 Pan wells

In food carts, wells for pans shall comply with 5.2.1 and 5.2.2.

5.57.2 Cleaning (automatic)

If equipment is to be subjected to automatic cleaning methods, horizontal projections and other obstacles
that prevent self-draining shall be eliminated. Manufacturer's recommendations for cleaning and
maintenance shall be provided.

5.57.3 Drains

Wheeled equipment shall not be required to have drains. However, if provided, drains shall comply with
the applicable requirements of this Standard.

5.58 Conveyors

Conveyors shall comply with the applicable items of 4 and 5 and the following specific items.

5.58.1 Materials

Belt materials shall conform to the food zone materials requirements of NSF/ANSI 51, section 4.1, and be
oil-proof and constructed so that raw edges and sides are sealed. Belt lacings or fastenings shall comply
with the applicable cleanability requirements for the zones in which they are used.

5.58.2 Mechanical cleaning devices

Mechanical cleaning devices (wet or dry) for conveyors shall be readily accessible for cleaning.

5.58.3 Cleanability

Waste pans and housing areas shall be readily accessible for cleaning.

5.58.3.1 Conveyor belts, belt support pans, rollers, driving mechanisms, and pulleys shall be readily
accessible for cleaning.

5.58.3.2 The base of conveyor units shall have readily removable access panels.

5.58.3.3 Readily removable catch pans shall be provided where spillage, splash, and debris may
accumulate. Food waste collection and disposal stations shall be fabricated and equipped to permit
collection and/or disposal of food wastes and be easily cleaned.

5.58.4 Strainer baskets

Strainer baskets, if provided in connection with conveyors for soiled dishes, shall have readily removable
strainer baskets or similar devices.

5.58.5 Motors

Motors shall be located to be protected against splash, spillage, and debris, or be otherwise protected.

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5.59 Enclosed food transport carts and cabinets

Enclosed food transport carts and cabinets shall comply with the applicable items of 4, 5, and 6 except as
follows.

5.59.1 Cleaning instructions

When pressure cleaning is recommended, the manufacturer shall provide recommended cleaning
instructions with each cart or cabinet.

5.59.2 Joints and seams, manual cleaning

Joints and seams of carts or cabinets designed for manual cleaning shall comply with the applicable
requirements of 5.

5.59.3 Joints and seams, pressure cleaning

If pressure cleaning is recommended, joints and seams shall be sealed or shall be designed and
manufactured to be accessible for cleaning and capable of being completely drained. Joints may be made
by overlapping sheets of material in a vertical plane to eliminate dirt-catching horizontal ledges. Joints
and seams shall be fabricated to prevent the entrance and accumulation of seepage, condensation, or
food spillage.

5.59.4 Hinges

Fixed pin or piano hinges may be used on enclosed food transport cabinets on the outside front corner or
side plane of the cabinet.

5.60 Custom equipment

Custom fabricated equipment shall comply with the applicable sections of this Standard and other
applicable NSF standards.

5.60.1 Performance testing

Custom fabricated equipment shall comply with the performance requirements specified in the applicable
NSF standard(s).

6 Performance
6.1 Cleaning and sanitization procedures

6.1.1 Performance requirement

Cleaning and sanitization procedures recommended by the manufacturer shall effectively clean and
sanitize food contact surfaces.

NOTE — This requirement applies to manual cleaning and sanitizing procedures and to in-place cleaning
and sanitizing procedures recommended by the manufacturer.

6.1.2 Test method

Microbiological methods for stock culture preparation, and enumeration/analysis of Escherichia coli, shall
be performed as specified in Annex A.

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6.1.2.1 The equipment shall be filled with the E. coli suspension.

6.1.2.2 The equipment shall be operated so that food contact surfaces are exposed to the E. coli
suspension. The equipment shall then be cleaned in place according to the manufacturer's instructions
and refilled with SBDW. The SBDW shall be dispensed and five 100-mL samples shall be collected at
intervals from the start of the dispensing until the unit is empty. When adequate sample volumes cannot
be realized, additional SBDW shall be added accordingly. The equipment shall then be operated so that
food contact surfaces intended for in-place cleaning are exposed to the SBDW. Sufficient SBDW shall
then be dispensed. The challenge organisms present in each sample shall be collected and enumerated
using the Standard Total Coliform Membrane Filter Procedure in accordance with APHA’s Standard
Methods for the Examination of Water and Wastewater 6.

6.1.3 Acceptance criteria

For each sample, R shall be greater than or equal to 6.0, where:

R = log10 (Ni/ Nf)

and

Ni = Initial inoculum density (CFU/mL)

Nf = The number of CFU/mL recovered in each sample.

If Nf < 1, the samples shall be considered acceptable.

6.2 Wood cutting boards and bakers tables

6.2.1 Shear test

6.2.1.1 Performance requirement

Wood test samples shall be of sufficient strength to resist shearing.

6.2.1.2 Test method

Three 2.0 x 2.0 x 1.0 in (50 x 50 x 25 mm) wood test samples shall be stored in a controlled environment of
73 ± 3 °F (23 ± 2 °C) and a relative humidity 50% ± 5% for a minimum of 24 h. The sample shall be
notched according to figure 22 to facilitate shearing. After conditioning, each wood test sample shall be
placed in a load frame, as shown in figure 23, with a 5000 lb (22.2 kN) load cell. The shearing shall be
performed against a 2.0 x 1.0 in (50 x 25 mm) side of the sample, opposite the notch, along a glue joint in a
direction parallel to the direction of the wood grain. The speed of the load frame shall be ¼ in/min (0.25
in/min, 6.4 mm/min). After shearing each test sample, the shear strength shall be calculated using the
following formula:

6.2.1.3 Acceptance criteria

The minimum shear strength of each specimen shall be 1800 psi (12.4 MPa).

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6.2.2 Hardness test

6.2.2.1 Performance requirement

Wood test samples shall be of sufficient hardness to resist indentation or penetration.

6.2.2.2 Test method

Three 2.0 x 2.0 x 1.0 in (50 x 50 x 25 mm) wood test samples shall be stored in a controlled environment of
73 ± 3 °F (23 ± 2 °C) and a relative humidity 50% ± 5% for a minimum of 24 h. After conditioning, each
wood test sample shall be placed in a load frame with an 11 mm diameter steel ball on top of the sample.
A 1500 lb (6.7 kN) load cell shall be used to apply force to the steel ball and sample at a rate of ¼ in/min
(0.25 in/min, 6.4 mm/min) until 1200 lb (5.3 kN) is obtained. The applied force shall then be repeated for
each test sample in each of the following locations:

— two points on a tangential surface; and

— two points on a radial surface; and
— both ends on each sample.

6.2.2.3 Acceptance criteria

The depth of penetration at each site shall not exceed half the diameter of the steel ball at 1200 lb
(5.3 kN) of force.

6.3 Thermometers

6.3.1 Performance requirement

Thermometers shall be accurate to within a given temperature range at specified temperatures based on
intended usage.

6.3.2 Test method

Three thermometers of a given type shall be tested against a calibrated thermometer having the appropriate
test range and an accuracy of no less than ± 0.1 °F (± 0.05 °C). Thermometers shall be allowed to stabilize
within the appropriate test media or calibration device prior to the recording or comparison of readings.

Battery and solar powered thermometers shall be connected to a variable voltage source instead of their
supplied battery and/or solar panel. The supply voltage shall be adjusted to allow the thermometers to be
tested at the rated voltage and the lowest possible operating voltage (lowest voltage that will allow a
temperature to be displayed).

6.3.3 Acceptance criteria

Each of the three thermometers tested shall be accurate when compared to the reading of the calibrated
thermometer. Unless otherwise specified below, thermometers shall be tested for an accuracy of ± 2 °F
(± 1 °C) at critical temperatures throughout the use range. Critical test temperatures are as follows: 0 °F
(-18°C), 40 °F (4 °C), 145 °F (63 °C), and 170 °F (77 °C).

— Oven thermometers shall be accurate to within ± 25 °F (± 14 °C) at 25% and 75% of the
temperature scale, beginning at 200 °F (93.5 °C); and

— Candy/deep fryer thermometers shall be accurate to within ± 5 °F (± 3 °C) at 25% and 75% of the
temperature scale.

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6.3.3.1 Battery and solar powered thermometers shall display the words "ERROR" or no reading/blank
screen when there is insufficient power to display accurate readings per 6.2.3.

7 Food equipment provided with a security package

7.1 General

Food equipment provided with a security package may require the removal of security fasteners and
other devices in order to be inspected, serviced, maintained, or cleaned.

7.2 Special tools

For food equipment provided with a security package, the use of special tools is acceptable for
components that are required to be removable or accessible.

7.3 Fastening methods (splash zone)

Security fasteners may be used in a splash zone of food equipment provided with a security package.

7.4 Fastening methods (nonfood zone)

Security fasteners may be used in a nonfood zone of food equipment provided with a security package.

7.5 Hinges

Hinges in a splash or nonfood zone of food equipment provided with a security package are not required
to be of simple take-apart design. Fixed pin, fixed by other means, and continuous hinges are acceptable.

7.6 Hardware

Hardware on food equipment provided with a security package is not required to be easily replaced.
Hardware that is removable or permanently attached is acceptable.

7.7 Shelf brackets, pilasters, slides, or cleats

Shelf brackets, pilasters, slides, or cleats on food equipment provided with a security package are not
required to be readily removable. Shelf brackets, pilasters, slides, or cleats that are removable or
permanently attached are acceptable, provided that they are easily cleanable.

7.8 Kick plate

Kick plates on food equipment provided with a security package are not required to be readily removable.
Kick plates that are removable are acceptable.

7.9 Drawers

Drawers and drawer pan assemblies in food equipment provided with a security package are not required
to be readily removable. Drawers and drawer pan assemblies that are removable are acceptable.

7.10 Conveyor units

Access panels on the base of conveyor units on food equipment provided with a security package are not
required to be readily removable. Access panels that are removable are acceptable.

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7.11 Labeling

Food equipment provided with a security package shall have a permanent, conspicuous label stating:
“Intended for use only in environments where security is a concern,” such as correctional facilities, mental
health facilities, or some schools.

8 Supplemental requirements for marine food equipment

The requirements contained in this section pertain to equipment specifically designated for use aboard
marine vessels. These requirements are intended to ensure that marine food equipment is designed and
manufactured so that it may be operated, cleaned, and maintained in a sanitary manner under shipboard
conditions. In most cases, the requirements in this section serve to modify or expand upon the requirements
contained in other sections of this Standard. Unless otherwise specified, the requirements in the other
sections of this Standard shall also apply to marine warewashing equipment.

8.1 Materials

8.1.1 Corrosion resistance

8.1.1.1 Coatings, including metallic coatings such as zinc (galvanized), zinc alloys, or chrome plating,
shall not be used to render exposed materials corrosion resistant except on hinges, latches, and similar
replaceable hardware.

8.1.1.2 Structural metal used in the fabrication of equipment, including panels, enclosures, and
reinforcing and framing members, shall be AISI 11 Type 304 or Type 316 stainless steel. Type 316
stainless steel shall be used on equipment designed for outdoor (weatherdeck) use.

8.1.1.3 Fasteners shall be AISI11 Type 304 or Type 316 stainless steel.

8.2 Design and construction

8.2.1 General

Splash zone design and construction requirements shall apply to nonfood zones on wheeled equipment
covered by this Standard. Casters and wheels on such equipment shall meet nonfood zone design and
construction requirements.

8.2.2 Joints and seams

8.2.2.1 Food zone surfaces on marine food equipment shall be seamless or shall have all permanent
joints and seams continuously welded and polished smooth.

8.2.2.2 Permanent joints and seams in a splash zone shall be sealed or welded and polished smooth.
Seams wider than 1/8 in (0.13 in, 3.2 mm) shall be sealed by continuous weld or shall be flashed and
sealed.

8.2.2.3 If exposed to seepage or condensation, permanent joints and seams in a nonfood zone shall be
sealed or welded and polished smooth. Seams wider than 1/8 in (0.13 in, 3.2 mm) shall be sealed by
continuous weld or shall be flashed and sealed.

11American Iron and Steel Institute (AISI), 25 Massachusetts Ave., NW, Suite 800, Washington, DC 20001
<www.steel.org>.

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8.2.3 Reinforcing and framing members

Hollow sections of reinforcing and framing members, including vertical channels, shall be closed at each
end. Seams wider than 1/32 in (0.031 in, 0.79 mm) that are formed by reinforcing and framing members
shall be sealed.

8.2.4 Doors

Double panel doors shall be seamless or shall have all seams sealed.

8.2.5 Shelving

Internal angles and corners on fixed shelving, regardless of its application, shall conform to the minimum
food zone radius requirement.

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THIS NOT THIS

Figure 1a – External corners or angles

Acceptable Unacceptable

Acceptable Unacceptable

Figure 1b – Examples of joints and seams

formed by overlapping sheets of metal
Figure 1b – Examples of joints and seams
formed by
Overlapping sheets of metal

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Where equipment is intended to

be joined in the field, the resulting
seam shall meet the applicable
requirement of 5.4.6.

Figure 2 – Field joints

Inverted hat
channel bracing Angle bracing
inverted hat channel bracing angle bracing

endsbemust
Ends must be closed
closed

channel bracing
Channel bracing

Figure 3 – Examples of acceptable reinforcing and framing

Figure 3 - Examples of acceptable reinforcing and framing

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Channel sections shall be shallow

and wide enough to be easily
cleanable, with cleanout holes.

Figure 4 – Single panel door

Single pane glass

(Double pane optional)
¾ in
Tight fitting
Gasket or
binding

Framing member

Figure 5 – Glass doors

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liquid 3
Liquid 3/16
/16 in (0.19
in (0.19 in, in,
4.84.8
mm)mm)
level
level raised rim
Raised rim

Food
food zone
zone

Figure 6 – Openings and rims – food zone

When X exceeds Y by ½ in (0.50 in, 13 mm) or greater

then Z must be 1.0 in (25 mm) below the leg at the minimum adjustment.

Y
Z
Solid adjustable foot

Figure 7a– Example of leg and foot

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Legs must be
closed against
underside of top

Channel
bracing Space to facilitate
cleaning

Figure 7b– Legs and feet

corner or
Corner or flange
flange notched
notched to permit or closed sectional
Sectionalremovable false
removable bottoms
false bottoms
to permit cleaning
cleaning
tight or closed tight

Figure 8 – Perforated false bottom

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Figure 9 – Diverting shelves

Closed – turned up 1.0 in (25 mm) Sealed down

minimum

Figure 10 – Interior fixed shelves

Readily removable or easily Rack slides must be readily

cleanable as installed removable for cleaning or
easily cleanable as installed

Rack
slides

Top view

Figure 11 – Rack slides

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Open
Clearance for space
cleaning

Bottom shelf turned

Pipe slot in bottom shelf up full width to
for service lines create pipe chase

Figure 12 – Pipe chases

No recesses

Drawers bins and

drawer carriages shall
Readily removable be readily removable Fabricated drawer
drawer pan assembly for cleaning pan assembly

Figure 13 – Drawers

Drop handle
assembly

Shaded area
< 1/8 in (0.13 in, 3.2 mm)

Pan Wire handle

< 1/32 in (0.031 in, 0.79 mm)

Figure 14 – Drop handle assembly

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Figure 15 previously occupied this page and has since been replaced with the Figure 16 series.

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F
i
g
u
r
e

1
6
A

C
o
o
k
i
n
g

C
a
r
v 39
i
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Sinks or sink bowls,

including partitions, are
considered food zone

When space between sink bodies is less than 2.0 in (50 mm), the front, bottom
and back of the opening must be sealed.

Figure 17 – Overflow gutters and drain troughs

Readily removable
strainer basket or plate

Figure 18 – Sinks

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Readily removable
strainer, if provided

Sink

Minimum 1-1/2 in IPS drain (except

fountain or underbar sinks which
shall not be less than 1 in IPS)

Figure 19 – Drains and overflow – sinks

Sink drainboards shall have edges

turned up at least ½ in (0.50 in, 13 mm)

Sink drainboards 36 in (90cm) or shorter shall be pitched a minimum of 1/8 in

(0.13 in, 3.2 mm) per 12 in (300 mm) toward the sink.

Figure 20 –Drainboards

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Readily removable Raised edge to prevent

nonsplash type drain plate overflow (optional)

1.0 in (25 mm)

minimum drain

Figure 21 – Urn stands and water stations

1.0 in (25 mm)

¼ in (0.25
in, 6.4 mm)

2.0 in
glue
(50 mm)
joint

2.0 in
(50 mm)

Figure 22 – Notched wood test sample

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Load cell

Sample placement

Figure 23 – Sample placement under load cell

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Annex A
(normative)

Methods for preparing and analyzing in-place cleaning bacteria surrogate

A.1 Summary
E. coli is used as the challenge organism for the in-place cleaning test. Presented in this annex are the
methods used for suspension preparation, controls, and analysis of the challenge organism.

A.2 Equipment

— autoclave, 121 ± 1 C (250 ± 1 F); and

— incubator, 36 ± 1 C (97 ± 1 F); and
— refrigerator, 5 ± 1 C (41 ± 3 F); and
— water bath 50 ± 1 °C (122 ± 1 F); and
— freezer; and
— vortex mixer; and
— pH meter; and
— colony counter; and
— filtration units, autoclavable glass or plastic filtration units; and
— sterile filtration apparatus; and
— analytical balance; and
— Bunsen burner; and
— blunt tipped forceps; and
— hot plate; and
— pipettor.

A.3 Microorganism
Escherichia coli (American Type Culture Collection #11229) shall be obtained from American Type
Culture Collection, P. O. Box 1549, Manassas, VA 20108.

A.4 Supplies
— petri dishes, 50 x 9 mm, sterile; and
— pipette tips, 1000 µL and 100 µL, sterile; and
— disposable sterile 250-mL polypropylene container; and
— test tubes, 16 x 125 mm; and
— sterile inoculating loop; and
— sterile 0.45 µm mixed cellulose esters membrane filters; and
— French squares bottles (250 mL); and
— autoclavable containers capable of holding up to 10 L.

A.5 Reagents
— Sterile buffered dilution water (SBDW) shall be prepared according to the Standard Methods for
the Examination of Water and Wastewater6 (dilution water: buffered water); and

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— Sodium Thiosulfate Solution 10% (NaS2O3) shall be prepared by adding 100 g reagent grade
sodium thiosulfate per 900 mL DI water, and autoclaved for 30 min at 121 ± 1 C (250 ± 1 F); and

— Sodium Hydroxide (NaOH) Solution. 1N shall be used to adjust pH of reagents; and

— Hydrochloric Acid (HCl) Solution. 5 N shall be used to adjust pH of reagents; and

— Neutralizer stock solution shall be prepared as follows: 40 gm lecithin, 280 mL Tween 80, and
1.25 mL phosphate buffer shall be mixed together with 1L distilled water. pH shall be adjusted to 7.2.
Solution shall be dispensed into 100-mL portions and autoclaved 15 min at 121 ± 1 C
(250 ± 1 F); and

— Phosphate buffer solution shall be prepared according to the Standard Methods for the
Examination of Water and Wastewater6 (dilution water: buffered water).

A.6 Safety precautions and hazards

A.6.1 Steam sterilized samples and equipment shall be handled with protective gloves when being
removed from the autoclave.

A.6.2 Cryogenic culture vials shall be handled with cryoprotective gloves.

A.6.3 All microbiological samples and contaminated test supplies shall be steam sterilized to 121 ± 1 C
(250 ± 1 F) at 15 psi for a minimum of 20 min prior to being discarded.

A.7 Growth medium

NOTE 1 — Common bacteriological media may be purchased from bacteriological medium manufacturers
and prepared according to the manufacturer’s instructions.

NOTE 2 — The quality of the growth media shall be monitored by examining growth promotion and sterility
prior to use.

A.7.1 TSB (Tryptic Soy Broth)

Ingredient Amount
tryptone 1.7 g
soytone 0.3 g
dextrose 0.25 g
sodium chloride 0.5 g
dipotassium phosphate 0.25 g
DI water 100 mL
pH 7.3 ± 0.2

TSB shall be dissolved by boiling and adjusted to final pH. 8-mL aliquots shall be dispensed into 16 x
150 mm test tubes. TSB shall be autoclaved at 121 ± 1 C (250 ± 1 F) at 15 psi for 20 min. Cooled broth
shall be stored at 5 ± 1 C (41 ± 1 F).

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A.7.2 TSA (Tryptic Soy Agar)

Ingredient Amount
tryptone 7.5 g
soytone 2.5 g
sodium chloride 2.5 g
bacto-agar 7.5 g
DI water 500 mL
pH 7.3  0.2

TSA shall be dissolved by boiling, adjusted to final pH, and autoclaved at 121 ± 1 C (250 ± 1 F) at
15 psi for 20 min. Tempered media shall be poured into sterile petri dishes. Agar plates shall be stored at
5 ± 1 C (41 ± 1 F). Plates shall be allowed to come to room temperature before use.

A.7.3 Coliform growth media

A.7.3.1 Coliscan12® MFculture medium

Broth shall be purchased from the manufacturer. Broth shall be dispensed in 1.75 to 2 mL quantities into
lower section of 50 x 9 mm sterile plastic petri dishes with pad. Broth shall be stored at 5 ± 1 C
(41 ± 1 F).

A.7.3.2 CHROMagar13® culture medium

Agar shall be prepared according to manufacturer's directions. It shall be brought to a boil and cooled to
45  1 °C (113  1 °F). Agar shall be dispensed in 4 to 5 mL quantities into lower section of 50 x 9 mm
sterile plastic petri dishes.

A.8 Culture of E. coli

A.8.1 Stock culture preparation

a) E. coli #11229 shall be obtained from ATCC.

b) Stock culture shall be rehydrated with TSB and maintained in TSB. The culture shall then be
incubated at 36 ± 1 C (97 ± 1 F).

c) This working stock culture may be maintained at 3  2 °C (37.4  1 °F) for up to one month,
at which time the culture shall be passed to a new TSB tube. Working stock culture shall be
discarded after 12 months/passages and a new vial reconstituted from ATCC.

A.8.2 Challenge culture preparation

a) 1 mL of the stock culture shall be transferred to a TSA slant prepared in a French bottle with
a surface approximately 75 cm 2 in area. The media shall then be incubated at 36 ± 1 C
(97 ± 1 F) for 24 h.

b) Cells shall be washed from agar surface with 5 mL of SBDW. Agar surface shall be scraped
with sterile disposable loops.

12 Micrology Laboratories, 1303 Eisenhower Dr., S. Goshen, IN 46526-5360

13 Trademark by Dr. A. Rambach; available from multiple sources

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c) 0.5 mL of E. coli culture suspension shall be pipetted into 4 L of SBDW. This will give a
density of 1 to 5x106 colony forming units (CFU) per mL.

A.8.3 Enumeration

a) For each test sample, one 100-mL and 10-mL sample shall be aseptically processed using
the membrane filter technique. A mixed cellulose ester membrane with a pore size of 0.45 µm
shall be used. Test sample shall be plated on ColiScan®CHROMagar®, inverted, and incubated
at 36 ± 1 C (97 ± 1 F) for 24 h.

b) After incubation, plates containing 20 – 200 distinct colony forming units (CFU) shall be
enumerated using a Colony Counter. Results shall be expressed as the number of CFU/100 mL.

A.8.4 Negative control

a) For the negative control samples, a 100-mL sample shall be aseptically processed using the
membrane filter technique. A mixed cellulose ester membrane with a pore size of 0.45 µm shall
be used. Test sample shall be plated on ColiScan®CHROMagar®, inverted, and incubated at
36 ± 1 C (97 ± 1 F) for 24 h.

b) After incubation, plates containing 20 – 200 distinct colony forming units (CFU) using a
Colony Counter shall be enumerated. Results shall be expressed as the number of CFU/100 mL.

A.8.5 Positive challenge culture control

a) For the positive challenge control samples, serial dilutions of the samples (100-10-4) shall be
made using SBDW. 10-4 and 10-5 dilutions shall be aseptically processed using the membrane
filter technique. Test sample shall be plated on ColiScan®CHROMagar®, inverted, and incubated
at 36 ± 1 C (97 ± 1 F) for 24 h.

b) After incubation, plates containing 20 – 200 distinct colony forming units (CFU) shall be
enumerated using a Colony Counter. Results shall be expressed as the number of CFU/100 mL.

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Annex B14
(informative)

Recommended field installation guidelines

B.1 Purpose
The purpose of this annex is to provide the user with recommended field installation guidelines for
specific types of equipment. For a more detailed guide, the user should refer to the "NSF Installation
Manual" adopted in July 1968.

B.2 Field joints

Field joints should be installed in a manner that will hold the sections of fixtures firmly together and
aligned as if the fixtures were constructed integrally. Field joints should be made sanitary by use of
adhesive or mechanically applied trim strips, welding, soldering, properly designed draw fastening, or
other acceptable methods. Such joints should be smooth and sufficiently strong to insure against
breaking open from normal anticipated use.

B.3 Service connections

Utility and service lines and openings through the floor should be appropriately and adequately sealed.
Exposed vertical and horizontal pipes and lines should be kept to a minimum; where horizontal pipes and
lines are installed, they should be kept at least 6.0 in (150 mm) above the floor and 1.0 in (25 mm) from
the wall and adjacent pipe(s) to permit cleaning. Where utility and service lines pass through the floor and
are so located as to be subject to damage, the use of protective sleeves or guards should be considered.
Switch boxes, electrical control panels, wall-mounted cabinets, and similar facilities should be installed in
accordance with the applicable provisions of the above manual for food service equipment.

Drain connections to the sewer should be connected in accordance with the current edition of the
International Plumbing Code 2003 or the state or local plumbing code. The drain lines should not be less
than the diameter of the connection provided on the machine by the manufacturer. These lines should be
pitched to provide for self-drainage.

All connecting pipes that may be subject to sweating or that may be a burn hazard should be insulated.
Insulating materials used on connecting lines within fixtures and within 12 in (300 mm) of fixtures should
be smooth, easy to clean, and nonabsorbent.

14 The information contained in this Annex is not part of this American National Standard (ANS) and has not been
processed in accordance with ANSI’s requirements for an ANS. Therefore, this Annex may contain material that has
not been subjected to public review or a consensus process. In addition, it does not contain requirements necessary
for conformance to the Standard.

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Annex C15
(informative)

Food Shield Requirements Criteria

In the execution of its assignment to update the food shield section, the task group (TG) was unable to
locate the science on which previous versions and compliance criteria were based. Therefore the TG
opted to establish certain criteria based on scientific information presently available. The TG established
three fundamental points from which it would proceed:

— No food shield is 100% effective in protecting unpackaged food. Therefore the best level of
protection is less than 100%.

— Food shield requirements must permit a customer reasonable access to the food.

— Food shield requirements must be attainable using technology, materials, methods and
components currently available without favoring one over another.

Having agreed on these points, the TG began establishing science based criteria.

Issue A: Vector based compliance criteria verses formula based compliance criteria: The TG
agreed that:

— The use of formula based compliance criteria (FBCC) was simpler and more user friendly than
vector based compliance criteria (VBCC).

— The use of VBCC provides positive confirmation that a food shield adequately interrupts the direct
line between unpackaged food and the mouth of a customer.

The TG agreed that it would use vectors from which formulas would be developed to determine
compliance.

Issue B: Establishing vertical (height above the floor) vector origination points: Prior to the 2002
version of Standard 2, mouth heights of 54 in and 60 in above finished floor (AFF) were used as vertical
vector origination points. The TG was unable to locate any science on which these mouth height
elevations AFF were based.

Research revealed Anthropometrical data published by the Federal Aviation Administration (FAA). This
data indicates that 90% of adults are between 60 in and 74 in tall. By subtracting 6 in (top of head to
mouth) from each height, vertical vector origination points of 54 in and 68 in were agreed on.

Issue C: Establishing a horizontal (distance away from the food shield) vector origination point:
The 2002 and 2005 versions of Standard 2 do not consider the effect of a trayslide in determining
compliance criteria for food shields. By creating dozens of drawings, the TG demonstrated that the
presence of a trayslide does affect vector intercepts between unpackaged food and the mouth of a
customer. From these findings, the TG opted to include a trayslide in determining horizontal vector
origination point. The TG agreed that:

— The most common trayslide presently in use is 12” wide.

— A customer standing at counter with a trayslide, leans in to access the food.

15 The information contained in this Annex is not part of this American National Standard (ANS) and has not been
processed in accordance with ANSI’s requirements for an ANS. Therefore, this Annex may contain material that has
not been subjected to public review or a consensus process. In addition, it does not contain requirements necessary
for conformance to the Standard.

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© NSF 2016 NSF/ANSI 2-2015

The TG agreed that it would use a setback of 10 in from the customer edge of the counter to the vector
origination point.

Using the science based criteria established above, the TG developed formulas using vector intercepts to
confirm that a food shield is properly sized and positioned to provide reasonable protection to
unpackaged food from unintentional contamination by a customer.

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Annex D16
(informative)

Prepared by the Standard 2 Task Group on Food Shields

The purpose of this annex is to provide a flexible guideline for determining when end shields covered in
section 5.36.1.5 may be omitted. This annex is applicable to section 5.36 Food Shields:

— Intended to be hard mounted (non-portable) to a serving or buffet counter; and

— Configured and positioned as they will be installed on the serving or buffet counter.

In the execution of its assignment to update section 5.36 of NSF/ANSI Standard 2 – 2009 the task group
on food shields (TG) found that many food shield installations are a series of food shields (FS) placed
side-by-side on a serving or buffet counter. These FS may all be of similar type or may be a series of
different types of FS (i.e. self-service, cafeteria, multiple tier, etc.). A series of FS installed on a serving or
buffet counter may be categorized in two ways:

— Common post (see Example A)

— Individual post (see Examples B & C)

In a common post FS, a post or set of posts are shared by the FS on both sides of the post. Food shields
that include common posts may be considered to be a single food shield assembly even if each section is
a different type. In a common post FS there is no separation between FS sections other than open
spaces at post and framing members.

An individual post FS is equipped with a post or set of posts at each end. Individual post FS may be
installed close together with little separation (see Example C), or may be widely spaced (see Example B).

Section 5.36.1.6 requires that an end shield be provided at each end of a food shield. On a common post
FS, one end shield at each end of the FS assembly is required (see Example A). For example, a buffet or
serving counter with a 6-section common post FS assembly would need only two end shields.

On individual post FS, a pair of end shields are required for each FS. On a buffet or serving counter with
six individual post FS a total of twelve end shields would be required.

Requiring an end shield at both ends of every FS unnecessarily clutters a buffet or serving counter and
may interfere with the operation of the counter. Also, when individual post food shields are installed in
close proximity, the space between the two adjacent end shields may be too small to permit thorough
cleaning of the end shield panels.

In such instances, the TG established recommended guidelines under which some end shields may be
omitted. On buffet or serving counters, some end shields may be omitted provided that at least one of the
following criteria is met:

— The open space between adjacent food shield panels does not exceed 2 in (51 mm); or

— The open space between adjacent food shield posts does not exceed 2 in (51 mm); or

— The open space between a post and an adjacent food shield panel does not exceed 2 in (51
mm).

16The information contained in this annex is not part of the American National Standard (ANS) and has not been
processed in accordance with ANSI’s requirements for ANS. As such, this annex may contain material that has not
been subjected to public review or a consensus process. In addition, it does not contain requirements necessary for
conformance to the Standard.

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© NSF 2016 NSF/ANSI 2-2015

Section 5.36.1.6.2 provides an exemption to the end shield requirement when a food shield is installed a
maximum of 3 in from a building wall (see Example D) provided that the height of the building wall is not
lower than the overall height of the food shield. This means that the height of the building wall cannot be
shorter than the food shield at any point along the full depth of the food shield. A building wall that
matches the profile of the food shield meets this guideline. In addition, the building wall must extend at
least to the bottom leading edge of the food shield.

In some installations, a food shield is installed adjacent to a permanent, fixed piece of equipment. Under
certain conditions, an end shield may be omitted (see Example E) provided that:

— The food shield is installed a maximum of 3 in from a fixed, non-mobile, non-portable piece of
equipment; and

— The height of the equipment is not shorter than the food shield at any point along the full depth of
the food shield; and

— The adjacent equipment extends at least to the bottom leading edge of the food shield.

When evaluating whether or not an end shield may be omitted, some common sense is necessary. On
curved counters or counters with turns, offsets or angled sections, additional end shield may be needed
even if one of the above conditions has been met. On such counters, odd-shaped or pie-shaped openings
between FS or angled FS panels may require intermediate end shield panels in order to provide adequate
protection for unpackaged food.

If the level of protection without an end shield is questionable, do not omit the end shield.

The Standard 2 Task Group on Food Shields recommends that manufacturers include this End Shield
Requirements Criteria Annex with installation instructions and/or shop drawings.

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Annex E17
(informative)

Zones Designation

Food Zone

Splash Zone

Non- Food
Zone

17 The information contained in this Annex is not part of this American National Standard (ANS) and has not been
processed in accordance with ANSI’s requirements for an ANS. Therefore, this Annex may contain material that has
not been subjected to public review or a consensus process. In addition, it does not contain requirements necessary
for conformance to the Standard.

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 Standards18
The following standards established and adopted by NSF as minimum voluntary consensus standards are used internationally:

2 Food equipment
3 Commercial warewashing equipment
4 Commercial cooking, rethermalization, and powered hot food holding and transport equipment
5 Water heaters, hot water supply boilers, and heat recovery equipment
6 Dispensing freezers
7 Commercial refrigerators and freezers
8 Commercial powered food preparation equipment
12 Automatic ice making equipment
13 Refuse processors and processing systems
14 Plastics piping system components and related materials
18 Manual food and beverage dispensing equipment
20 Commercial bulk milk dispensing equipment
21 Thermoplastic refuse containers
24 Plumbing system components for recreational vehicles
25 Vending machines for food and beverages
29 Detergent and chemical feeders for commercial spray-type dishwashing machines
35 High pressure decorative laminates (HPDL) for surfacing food service equipment
36 Dinnerware
37 Air curtains for entranceways in food and food service establishments
40 Residential wastewater treatment systems
41 Non-liquid saturated treatment systems
42 Drinking water treatment units – Aesthetic effects
44 Residential cation exchange water softeners
46 Evaluation of components and devices used in wastewater treatment systems
49 Biosafety cabinetry: Design, construction, performance, and field certification
50 Equipment for swimming pools, spas, hot tubs, and other recreational water facilities
51 Food equipment materials
52 Supplemental flooring
53 Drinking water treatment units – Health effects
55 Ultraviolet microbiological water treatment systems
58 Reverse osmosis drinking water treatment systems
59 Mobile food carts
60 Drinking water treatment chemicals – Health effects
61 Drinking water system components – Health effects
62 Drinking water distillation systems
140 Sustainable carpet assessment
169 Special purpose food equipment and devices
170 Glossary of food equipment terminology
173 Dietary supplements
177 Shower filtration systems – Aesthetic effects
184 Residential dishwashers
222 Ozone generators
223 Conformity assessment requirements for certification bodies that certify products pursuant to NSF/ANSI 60: Drinking water treatment chemicals –
health effects
240 Drainfield trench product sizing for gravity dispersal onsite wastewater treatment and dispersal systems
245 Wastewater treatment systems - nitrogen reduction
305 Personal care products containing organic ingredients
321 Goldenseal root (Hydrasitis canadensis)
330 Glossary of drinking water treatment unit terminology
332 Sustainability assessment for resilient floor coverings
336 Sustainability assessment for commercial furnishings fabric
342 Sustainability assessment for wallcovering products
347 Sustainability assessment for single ply roofing membranes
350 Onsite residential and commercial water reuse treatment systems
350-1 Onsite residential and commercial greywater treatment systems for subsurface discharge
355 Greener chemicals and processes information
358-1 Polyethylene pipe and fittings for water-based ground-source “geothermal” heat pump systems
358-2 Polypropylene pipe and fittings for water-based ground-source “geothermal” heat pump systems
359 Valves for crosslinked polyethylene (PEX) water distribution tubing systems
360 Wastewater treatment systems – Field performance verification
363 Good Manufacturing Practices (GMP) for Pharmaceutical Excipients
372 Drinking water treatment system components – Lead content
401 Drinking water treatment units - Emerging compounds / incidental contaminants
416 Sustainability Assessment for Water Treatment Chemical Products
418 Residential wastewater effluent filters longevity testing
419 Public Drinking Water Equipment Performance – Filtration
14159-1 Hygiene requirements for the design of meat and poultry processing equipment
14159-2 Hygiene requirements for the design of hand held tools used in meat and poultry processing equipment
14159-3 Hygiene requirements for the design of mechanical belt conveyors used in meat and poultry processing equipment

18The information contained in this Standards page is not part of this American National Standard (ANS) and has not
been processed in accordance with ANSI’s requirements for an ANS. Therefore, this Standards page may contain
material that has not been subjected to public review or a consensus process. In addition, it does not contain
requirements necessary for conformance to the Standard.