Food Equipment Standards/Certification
- Benefits of Certification
- Why Work With NSF?
- Certification Process
NSF standards and certification serve as the benchmarks by which all commercial foodservice equipment products are measured. In fact, NSF originally brought together key stakeholders back in the 1940s to develop the first consensus standards for restaurant equipment sanitation. Public health inspectors liked what they saw, and began requiring product certification to NSF/ANSI standards.
Today, U.S. requirements for NSF standards certification are so prevalent that it is virtually impossible to build a new restaurant or commercial kitchen without NSF. It is the most specified certification, and the most recognized mark in the industry.
Contact us at firstname.lastname@example.org to learn more about NSF certification and receive tips on how to expedite the process.
Benefits of Certification
In the restaurant and commercial foodservice industries, NSF certification assures market compliance for food equipment. It is the certification mark most recognized and most specified by buyers. It signifies to customers and regulators that your products have been tested by an independent third party, are certified to the industry’s highest standards and meet all applicable North American regulatory requirements.
IIn global markets, NSF testing and certification can facilitate product acceptance in countries you export to as well. Tell us where your growth plans are taking you, and NSF can help you get there.
Nearly 70 years ago, NSF International brought key industry stakeholders together to develop the first consensus standards for restaurant foodservice equipment. Since then, NSF has jointly developed over 75 standards and certified thousands of products as safe to use in commercial food settings.
See the complete list of NSF/ANSI food equipment standards. NSF food equipment standards include requirements for material safety, to ensure the product will not leach harmful chemicals into food; design and construction, to ensure the product is cleanable and is not likely to harbor bacteria; and product performance. NSF certification to these standards also includes audits of the production facility to ensure the product is made using good manufacturing practices.
Why Work With NSF?
NSF is the premier choice for food equipment sanitation certification, offering the complete package of field acceptance, service and technical expertise with every certification.
- Acceptance – NSF certification assures acceptance by U.S. state and local regulatory agencies and global recognition of the NSF mark.
- Service – As an NSF client, you are assigned a single point of contact who learns your product and business needs and works to make your certification as efficient and cost effective as possible. This could include bundled complementary services such as electrical safety or energy efficiency certification, which saves you money and improves your time to market.
- Technical Expertise – As the standards developer and most experienced certifier, NSF’s technical knowledge is unparalleled. Our knowledge and experience enable quicker certifications that give you confidence in the field.
Being the innovators of this certification program has given NSF nearly seven decades to refine and simplify our certification process. We can provide a thorough and efficient food equipment certification in just five simple steps, led by a single point of contact with the technical expertise and dedication to expedite your certification:
- Product evaluation
- Manufacturing facility audit
- Annual compliance verification
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Who accredits NSF to develop standards?
NSF is accredited by the American National Standards Institute (ANSI), in accordance with ISO/IEC Guide 65. ANSI’s role includes approving key policy documents, reviewing the evaluation process, making accreditation decisions and monitoring/auditing programs.
How are NSF/ANSI food equipment standards developed?
The NSF standards development process involves balanced input from industry representatives, public health/regulatory officials and users/consumer representatives. The groups work together to determine requirements for the consensus standard, including test methods if necessary. After a standard is published, the group reconvenes occasionally or as needed if significant changes have occurred with the product type or regulatory industry.