NSF 2:2012
NSF 2:2012 Food Equipment Describes minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment.
Table of Contents
1General2Normativereferences
3Definitions
4Materials
5Designandconstruction
6Performance
7Foodequipmentprovidedwithasecuritypackage
8Supplementalrequirementsformarinefoodequipment
AnnexA(normative)-Methodsforpreparingandanalyzing
in-placecleaningbacteriasurrogate
AnnexB(informative)-Recommendedfieldinstallation
guidelines
AnnexC(informative)-FoodShieldRequirementsCriteria
AnnexD(informative)-ZonesDesignation