This Standard is applicable to the materials and finishes used in the manufacture of food equipment (e. g., broiler, beverage dispenser, cutting board, stock pot). The Standard is also applicable to components such as tubing, sealants, gaskets, valves, and other items intended for various food equipment applications.

These components shall meet the relevant design and construction requirements of the NSF Standard applicable to the type of food equipment on which the component is used.

The requirements of 4 of this Standard may also be applied separately to determine whether a material is suitable for use in a food zone based on its formulation alone. The other relevant requirements of this Standard, including those for cleanability and corrosion resistance, would apply to the finished product for which the material is used.

Materials other than those specifically mentioned in this Standard may be used provided that such materials meet the minimum requirements described herein.

Purpose

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

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