Commercial Food Equipment Standards

  • Overview
  • Standards
  • Why Work With NSF?

NSF led the development of more than 75 standards and protocols for sanitary food equipment, and has certified thousands of products as safe to use in restaurant and commercial kitchen settings. NSF food equipment standards include requirements for material safety, design, construction and product performance.

NSF standards and protocols can provide credibility and industry acceptance for emerging technologies, and certification from NSF, the most trusted name in food equipment, can give standing to new products and help them succeed. To find out more about developing commercial food equipment or other industry standards or protocols, call +1 734.913.5774 or email standards@nsf.org.

For standard development or revision status, visit the NSF Online Workspace. Get involved with NSF standards and protocol development by joining a Joint Committee. The NSF Standards Department is seeking experts to serve on various NSF joint committees. Learn more.

To purchase standards, visit the NSF Bookstore website.

Standards

NSF/ANSI 2: Food Equipment

NSF/ANSI 2 establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction and performance of food handling and processing equipment (such as bakery, cafeteria, kitchen and pantry units) and other food handling and processing equipment (such as tables and components, counters, hoods, shelves and sinks).


NSF/ANSI 3: Commercial Warewashing Equipment

NSF/ANSI 3 establishes minimum public health and sanitation requirements for the materials, design, construction and performance of commercial dishwashing, glasswashing, and pot, pan, and utensil washing machines (such as stationary racks and conveyor machines) and their related components.


NSF/ANSI 4: Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment

NSF/ANSI 4 establishes minimum food protection and sanitation requirements for the materials, design, construction and performance of commercial cooking, rethermalization and hot food holding and transport equipment and their related components. This includes ranges, ovens, fat/oil fryers, fat/oil filters, griddles, broilers, steam and pressure cookers, kettles, toasters, rotisseries, hot beverage makers and component water heating equipment, proofing boxes and cabinets, hot food holding and transport cabinets, rethermalization equipment, etc.


NSF/ANSI 5: Water Heaters, Hot Water Supply Boilers and Heat Recovery Equipment

NSF/ANSI 5 establishes minimum public health and sanitation requirements for the materials, design, construction and performance of commercial water heaters, hot water supply boilers and heat recovery equipment such as automatic storage, circulating tank and instantaneous water heaters, hot water supply boilers and steam heat exchangers.


NSF/ANSI 6: Dispensing Freezers

NSF/ANSI 6 establishes minimum food protection and sanitation requirements for the materials, design, construction and performance of dispensing freezers and their related components. This includes heat treatment dispensing freezers that process and dispense previously pasteurized frozen dairy products by batch or continuous feed directly into the customer's container.


NSF/ANSI 7: Commercial Refrigerators and Freezers

NSF/ANSI 7 establishes minimum food protection and sanitation requirements for the materials, design, manufacture, construction and performance of commercial refrigerators and freezers and their related components. This includes storage refrigerators and freezers (reach-in, under counter, walk-in, roll-in); rapid pull-down refrigerators and freezers; refrigerated food transport cabinets, buffet units and food preparation units; display refrigerators; beverage coolers; and ice cream cabinets.


NSF/ANSI 8: Commercial Powered Food Preparation Equipment

NSF/ANSI 8 establishes minimum food protection and sanitation requirements for the materials, design and construction of power-operated commercial food preparation equipment such as grinders, mixers, pasta makers, peelers, saws, slicers, tenderizers and similar equipment.


NSF/ANSI 12: Automatic Ice Making Equipment

NSF/ANSI 12 establishes minimum food protection and sanitation requirements for the materials, design, construction and performance of automatic ice making equipment and related components that are used in the manufacturing, processing, storing, dispensing, packaging and transportation of ice intended for human consumption.


NSF/ANSI 13: Refuse Processors and Processing Systems

NSF/ANSI 13 establishes minimum sanitation requirements for the materials, design and construction of refuse processors and processing systems such as pulpers, disposers and compactors.


NSF/ANSI 18: Manual Food and Beverage Dispensing Equipment

NSF/ANSI 18 establishes minimum food protection and sanitation requirements for the materials, design, construction and performance of equipment and devices that manually dispense food or beverages, in bulk or in portions, and their related components.


NSF/ANSI 20: Commercial Bulk Milk Dispensing Equipment

NSF/ANSI 20 establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction and performance of commercial bulk milk dispensers and their related components. This includes equipment designed to dispense servings of milk or milk products by manual or machine actuation.


NSF/ANSI 21: Thermoplastic Refuse Containers

NSF/ANSI 21 establishes minimum sanitation requirements for the materials, design and construction of new thermoplastic refuse containers intended for indoor and outdoor refuse storage.


NSF/ANSI 25: Vending Machines for Food and Beverages

NSF/ANSI 25 establishes minimum food protection and sanitation requirements for the materials, design, construction and performance of vending machines for food and beverages (including packaged and bulk foods) and their related components.


NSF/ANSI 29: Detergent and Chemical Feeders for Commercial Spray-type Dishwashing Machines

NSF/ANSI 29 establishes minimum public health and sanitation requirements for chemical sanitizing feeders, detergent feeders, rinse and drying agent feeders, and similar devices for commercial spray-type dishwashing machines.


NSF/ANSI 35: High Pressure Decorative Laminates for Surfacing Food Service Equipment

NSF/ANSI 35 establishes minimum sanitation requirements for the materials and fabrication of high pressure decorative laminates used on food service equipment as work and nonwork surfaces that do not directly contact food. This includes wait stations, service counters and other counters.


NSF/ANSI 36: Dinnerware

NSF/ANSI 36 establishes minimum food protection and sanitation requirements for the materials, design and construction of dinnerware products intended for use in food establishments. This includes plates, bowls, saucers, cups, tumblers, compartmentalized trays, dinnerware covers and similar items from which food is consumed or served.


NSF/ANSI 37: Air Curtains for Entranceways in Food and Food Service Establishments

NSF/ANSI 37 establishes minimum sanitation and performance requirements for the materials, design, construction and performance of air curtains for entranceways in food and food service establishments (such as service and customer entries, service windows, and cooler and cold storage entries) and their related components.


NSF/ANSI 51: Food Equipment Materials

NSF/ANSI 51 establishes minimum public health and sanitation requirements for materials and finishes used in the manufacture of commercial foodservice equipment (such as broilers, beverage dispensers, cutting boards and stock pots) and its components (such as tubing, sealants, gaskets and valves).


NSF/ANSI 52: Supplemental Flooring

NSF/ANSI 52 establishes minimum public health and sanitation requirements for supplemental flooring for use in food preparation, dry storage and warewashing areas. This includes requirements for cleanability, durability, and resistance to the use environment, microbiological growth and vermin.


NSF/ANSI 59: Mobile Food Carts

NSF/ANSI 59 establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction and performance of mobile food carts and their related components. The standard applies to carts used to prepare and serve food as well as those used only to serve prepackaged food.


NSF/ANSI 169: Special Purpose Food Equipment and Devices

NSF/ANSI 169 establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction and performance of special purpose food handling and processing equipment and devices not fully covered by other individual standards. This includes specialty equipment with complex or multiple functions such as refrigeration/heating equipment and refrigerated tumblers equipment.

Why Work With NSF?

NSF’s food equipment standards and certification lead the market in acceptance and technical expertise. Our food industry experience and background can help your organization certify to existing standards or to develop new ones. NSF is accredited by the American National Standards Institute (ANSI) to develop American National Standards. ANSI's accreditation verifies that NSF develops standards in a manner that ensures openness and due process and allows for equity and fair play.

See all related news

  • Open 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.

  • Open 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.

See all related Q&A

Standards and Publications Mailing List

View Mailing List Archives

close