FOOD EQUIPMENT CERTIFICATION POWERED BY KNOWLEDGE - NSF International
FOOD EQUIPMENTCERTIFICATIONPOWERED BY KNOWLEDGEThe Most Trusted Name in the Industry
OURCOMMITMENTUpholding design standards forsafer food equipmentProviding you with efficient,reliable and insightful serviceOffering creative solutions basedon 70 years of experienceSharing our knowledge througheducation and trainingInnovating solutions for theevolving food equipment marketTHE NSFDIFFERENCEOur customer-focused program is builtto deliver a trusted certification whilekeeping your tight deadlines in mind.We achieve this through: A legacy of independence Unparalleled technical expertise Dedicated client service Global regulatory support
ABOUT FOOD EQUIPMENTCERTIFICATIONNSF standards and certification serve as the benchmarks bywhich all commercial foodservice equipment products aremeasured. We certify a wide range of products to 21 standardsacross all categories of food equipment. For manufacturers,NSF means market access — products with the NSF markreceive regulatory acceptance in North America andimproved acceptance worldwide.WHAT CUSTOMERS ARE SAYINGBrand Recognition, Confidence and Support“The NSF mark represents confidence and safetyfor us. Sourcing NSF certified equipment saves uscountless hours.”Robert Curtis, Retail Quality Assurance ManagerStarbucks“The team at NSF is tremendous to work with;helpful, technically savvy and approachable. Theysave us enormous amounts of time and money.”Fred Bournay, Sr. Project ManagerKitchenAid Commercial“We have been working with NSF for over 25 years.They support us in finding worldwide solutionsfor our design challenges; we involve NSF in newprojects as soon as possible.”Hermann Rabe, R&D EngineerRational
FIVE STEPS TOFOOD EQUIPMENT CERTIFICATIONNSF International certification addresses three key aspects: design and construction, materials and performancetesting (if applicable). Your account manager will be with you every step of the way providing valuable guidanceand assistance.1SCOPE & QUOTE2APPLICATION & PRODUCT DOCUMENTATION3TECHNICAL REVIEW4AUDIT & RESOLUTION5CERTIFICATION Provide information on your product to determine project scope. Obtain an accurate up-front quote of certification fees. Submit the completed application and signed quote. Introduction to your dedicated account manager. NSF reviews materials for compliance and safety. A physical evaluation of the design identifies any issues. Performance testing, if required. An auditor visits to review NSF policies and help you prepare for future audits. Review and resolve any non-compliances with our support. You receive an official certificate and can use the NSF mark. Your product is listedon www.nsf.org. We help you promote and leverage your new certification.
STANDARDS FORFOODSERVICE EQUIPMENTBelow is a comprehensive list of NSF/ANSI standards for foodservice equipment. Please visitwww.techstreet.com/nsfgate.html to purchase standards.NSF/ANSI 2: Food EquipmentNSF/ANSI 3: CommercialWarewashing EquipmentNSF/ANSI 4: CommercialCooking, Rethermalization andPowered Hot Food Holding andTransport EquipmentNSF/ANSI 5: Water Heaters, HotWater Supply, Boilers, and HeatRecovery EquipmentNSF/ANSI 6: Dispensing FreezersNSF/ANSI 7: CommercialRefrigerators and Storage FreezersNSF/ANSI 8: Commercial PoweredFood Preparation EquipmentNSF/ANSI 12: Automatic IceMaking EquipmentNSF/ANSI 13: Refuse Processors andProcessing EquipmentNSF/ANSI 18: Manual Food andBeverage Dispensing EquipmentNSF/ANSI 20: Commercial Bulk MilkDispensing EquipmentNSF/ANSI 21: ThermoplasticRefuse ContainersNSF/ANSI 25: Vending Machines forFood and BeveragesNSF/ANSI 29: Detergent andChemical Feeders for CommercialSpray-type Dishwashing MachinesNSF/ANSI 35: High PressureDecorative Laminates for SurfacingFood Service EquipmentNSF/ANSI 36: DinnerwareNSF/ANSI 37: Air Curtains forEntranceways in Food and FoodService EstablishmentsNSF/ANSI 51: FoodEquipment MaterialsNSF/ANSI 52: Supplemental FlooringNSF/ANSI 59: Mobile Food CartsNSF/ANSI 169: Special Purpose FoodEquipment and DevicesNSF/ANSI 170: Glossary of FoodEquipment Technology
TRAININGAND EDUCATIONKnow More. Worry Less.We take a comprehensive approach to learning, to help you prepare for the future. Throughtraining we teach you the requirements and how to apply them. Through education we helpyou understand why the requirements are important.Our training services include: Core training focused on the foundation of the NSF/ANSI food equipment standards Extensive catalog of food safety training options customized for restaurants, foodmanufacturers and regulators A specially developed customized training curriculum based on your needs Delivery where you want it: at your facility, at an NSF location, through webinars and more Customized seminars/workshops focused on specialized equipment segments
BENEFITS OF CERTIFICATIONAND OF WORKING WITH NSFCertification to any NSF/ANSI food standard provides: Support of your brand by the most trustedname in food safety Access to the support of certificationexperts, worldwide Coast-to-coast market access acrossNorth America Help and support provided by your dedicatedaccount manager Independent proof of compliance withFDA requirements Expertise to help you access markets worldwide Knowledge sharing during product development Compliance with international foodsafety requirementsADDITIONAL SERVICESIn addition to certification we also offer the following services. For convenience and cost savings, many canbe bundled.HAACP COMPLIANCE VERIFICATION EUENERGY STARA program to verify and register the hygienic quality ofcommercial food equipment, based on EU requirementsNSF is a U.S. EPA-recognized laboratory and certifyingbody for ENERGY STAR.FOOD CONTACT MATERIALSNSF/ANSI 372 (LEAD CONTENT)Consultancy and material reviews for FDA 21 CFR andEU Regulation 1935/2004 compliance. Assistance withFCNs, GRAS notices and TOR exemptions.Certification to show compliance with lead contentrequirements for various states and the U.S. SafeDrinking Water Act.NSF/ANSI/3-A FOR MEAT AND POULTRYPROCESSING EQUIPMENTPROTOCOL DEVELOPMENTAND CERTIFICATIONCertification for the materials, design, fabrication andconstruction of meat and poultry processing equipment.A range of science-based protocol certifications forhand dryers, disposable food contact gloves, hygienicnapery, consumer cookware and appliances, and more.REVIEW AND PRE-EVALUATION SERVICESReview of your new equipment at any stage, fromconceptual drawings to prototypes. Provides valuableinput on compliance issues.* Does not cover material review / performance testingNSF FIELD LABELING SERVICESEvaluation of products already in the field. Includes anevaluation* to applicable NSF/ANSI sanitation standards,a detailed report and an NSF field label.
CONTACT USNSF INTERNATIONAL HEADQUARTERS789 N. Dixboro Road Ann Arbor, MI 48105 USAT 1 734 769 8010E foodequipmentinfo@nsf.orgEuropeIkaroslaan 79, 1930 Zaventem, Belgium 32 27 713 654 europe@nsf.orgChina5th Floor, Building 2, No. 258, Wuyi Road, Shanghai 200050 P. R. China 86 21 5237 7700 nsfchina@nsf.orgwww.nsf.orgNSF International services countries aroundthe world from these office locations:USACanadaUnited Arab EmiratesSouth AfricaBrazilChileCosta VietnamBelgiumGermanyItalySpainTurkeyUKUse of NSF consulting services or attending NSF trainingsessions does not provide an advantage, nor is it linked inany way to the granting of certification.Produced with PEFC and FSC certified paper. Please recycle.LFE-309-0617
Food and Beverages NSF/ANSI 29: Detergent and Chemical Feeders for Commercial Spray-type Dishwashing Machines NSF/ANSI 35: High Pressure Decorative Laminates for Surfacing Food Service Equipment NSF/ANSI 36: Dinnerware NSF/ANSI 37: Air Curtains for Entranceways in Food and Food Service Establishments NSF/ANSI 51: Food Equipment Materials
Table 2.1. Si8285 Truth Table IN IN- VDDA State VDDB-VMID State Desaturation State VH VL RDY FLTb H H Powered Powered Undetected Hi-Z Pull-down H H H L Powered Powered Undetected Pull-up Hi-Z H H L X Powered Powered Undetected Hi-Z Pull-down H H X X Powered Unpowered — — — L H X X Powered Powered Detected Hi-Z Pull-down. 1. H L Note:
Types of food environments Community food environment Geographic food access, which refers to the location and accessibility of food outlets Consumer food environment Food availability, food affordability, food quality, and other aspects influencing food choices in retail outlets Organizational food environment Access to food in settings
The Pecolift / Ecolift 1.5 (referred to as "the machine" in this manual) is a simple, safe and efficient alternative to step-ladders, platform/podium steps and small scaffold towers. It is the first non-powered, powered access platform. It does not require batteries (or charging) or connection to an electricity supply.
Food Fraud and "Economically Motivated Adulteration" of Food and Food Ingredients Congressional Research Service 1 Background Food fraud, or the act of defrauding buyers of food and food ingredients for economic gain— whether they be consumers or food manufacturers, retailers, and importers—has vexed the food industry throughout history.
170 ALEJO, ANALYN MARAVILLA Certification 171 ALEJO, SONNY EDRALIN Certification . DAN ZEUS SERVO Certification 206 ALMARIO, EMILY ANDRADA Certification 207 ALMAZAN, DARWIN CORAÑEZ Certification . GENOVIVA SAMSON Certification 241 AMOGUIS, LEMUEL AYUBAN Certification 242 AMONGO, MARITES PIÑON Registration .
Apr 07, 2020 · Food Webs and Food Chains Worksheet 1 Look at this food chain. lettuce greenfly ladybird thrush cat a What does the arrow mean in a food chain? b Name the producer in the food chain c Name the third trophic level in the food chain. d Name the tertiary consumer in the food chain. e What is the ultimate source of energy that drives the food chain?
6.2.5 Impact of food aid on food availability 153 6.2.6 Impact of food aid on food accessibility 153 6.2.7 Impact of food aid on food utilisation 154 6.2.8 Impact of food aid on vulnerability 154 6.2.9 Impact of food aid on local markets in Ngabu 154 6.3 RECOMMENDATIONS 154
Wei Yang Introduction to Mean field games and applications. Introduction Our results and applications Mean field game Methodology consider an N-playerstochastic dynamic game study amean field game(a limit for N !1) which can be expressed bya system of coupled equations: Fokker-Planck equation Hamilton-Jacobi-Bellman equation any solution to the mean field game is an -equilibriumto the N .
