Food preparation equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. This includes certification from organizations such as NSF International (NSF), Underwriters Laboratory (UL), Intertek, and the Canadian Standards Association (CSA), which ensure that the equipment meets sanitation standards for safe and hygienic use in food establishments. If no such certification exists, the equipment must be designed for commercial use, be durable, smooth, and easily cleanable, accessible for cleaning, and have non- toxic food-contact surfaces.
Certification and Classification Organizations:
- NSF International (NSF)
- Intertek (ETL Sanitation mark)
- Underwriters Laboratory (UL, Classified UL EPH)
- Canadian Standards Association (CSA Sanitation to NSF/ANSI)
- Baking Industry Sanitation Standards Committee (BISSC)
Requirements for Food Preparation Equipment:
- Certified or classified by an ANSI accredited certification program for sanitation.
- If not certified, must meet design criteria ensuring sanitation: commercial design, durability, smoothness, accessibility for cleaning, and non-toxic contact surfaces.
Thus, the main body responsible for certification or classification for sanitation is an ANSI accredited certification program, supported by recognized certifying organizations like NSF and UL.
