国际食品机械设备卫生安全标准与重要法规

國際食品機械設備衛生平安標準與重要法規楊炳輝南台灣服務中心財團法人食品工業發展研究所簡報大綱一、食品機械設備與衛生平安之關聯二、歐美食品與設備衛生重要法規三、歐美自願性相關標準四、設備衛生設計相關建議或標準五、台灣相關設備衛生規範六、未來展望CodexAlimentarius-FoodHygiene“Foodsafety〞Assurancethatfoodwillnotcauseharmtotheconsumerwhenitispreparedand/oreatenaccordingtoitsintendeduse.Createdin1963byFAOandWHOtodevelopfoodstandards,guidelinesandrelatedtextssuchascodesofpracticeunderthejointFAO/WHOFoodStandardsProgram.FoodSafetyEquipment/HardwareHygienicDesignCriteriaProcessHygieneFoodProcessingCriteria-Regulation(EC)1935/2004-onmaterialsandarticlesintendedtocomeintocontactwithfood-Regulation(EU)10/2021Plasticmaterialsinfoodcontact-Regulation(EC)2023/2006-ongoodmanufacturingpracticeformaterialsandarticlesintendedtocomeintocontactwithfoodMachinerydirective2006/42/ECEU-regulations:RE(EC)178/2002RE(EC)852/2004RE(EC)2073/2005HACCP,

GMPHygienic

Designmachineryprocessequipment,componentsinstallationfunctioncleanabilityequipmentqualityproduction,

processproductpersonalcleaningproductqualityriskassessment(machinery)riskassessment(product)HygienicDesignofMachineryvs.HygienicControlofProcess工業級與食品級機械設計之差異工業級食品級工業級機械設計食品級機械設計設備功能性材料選用質能傳送效率機構設計機電整合程序控制操作安全性僅需符合「功能」需求！設備功能性選用無毒性材料質能傳送效率機構設計機電整合程序控制操作安全性衛生設計設備滅菌設備易清洗需符合「食用衛生安全」需求！設備規格與衛生等級歐美食品與設備衛生重要法規1. Regulation(EC)178/2002onthehygieneof

foodstuffsBasichygieneprinciplesFood&feedbusinessoperator:legalresponsibilityforensuringproductsafetyUnsafefoodstuffsmaynotbeplacedonthemarketTraceabilityConsiderationoflong-term,cumulativeeffectsEU2. Regulation(EC)852/2004onthehygieneof

foodstuffsPrimaryproduction(AnnexI)andfurthersteps(AnnexII)AnalysisofpotentialfoodsafetyrisksanddeterminationofCriticalControl

Points(HazardAnalysisandCritical

ControlPoints-HACCP)HACCPbasedonprinciplesofCodexAlimentariusControlanddocumentationrequirementduringthewholeproductionprocessRegistrationismandatoryforallfoodmanufacturingestablishmentsEURiskassessment-HACCPConducthazardanalysisDeterminecriticalcontrolpoints(CCP’s)Establishcriticallimit(s)EstablishsystemtomonitorCCP’sEstablishcorrectiveactionEstablishverificationprocedureEstablishdocumentation2. Regulation(EC)852/2004onthehygieneof

foodstuffsEUAnnexI(primaryproduction)Articles,fittingsandequipmentmustbeabletobecleanedand,wherenecessary,tobedisinfected.2. Regulation(EC)852/2004onthehygieneof

foodstuffsAnnexII(foodbusinessoperators)Surfaces(includingsurfacesofequipment)…willrequiretheuseofsmooth,washable,corrosionresistantandnon-toxic

materials,…(ChapterII)Articles,fittingandequipmentmust….(ChapterV)Beeffectivelycleanedand,wherenecessary,disinfectedBesoconstructed,beofsuchmaterialsandbekeptinsuchgoodorder,repairandconditionastominimiseanyriskofcontamination.Beinstalledinsuchamannerastoallowadequatecleaningoftheequipmentandthesurroundingarea.EU3. Regulation(EC)853/2004

Specifichygienerulesforfoodofanimalorigin(notaboutequipment)

5. Regulation(EC)2073/2005onmicrobiologicalcriteriaforfoodstuffs

DetermininglimitsforsafefoodFoodsafetycriteriaforbestbeforedate(BBD)Processhygienecriteriaduringmanufacturing4. Regulation(EC)854/2004

Specificrulesfortheorganizationofofficialcontrolsonproductsofanimaloriginintendedforhumanconsumption(notaboutequipment)EU6. Regulation(EC)1935/2004onmaterialsandarticlesintendedtocomeintocontactwithfoodScopeAllmaterialsandarticlesintendedtocome(prospectively)intocontactwithfood:Processingmachineryandfillingequipment,Kitchenequipment,container,packagingmaterial.EURequirementonmaterialsintendedtocomeintocontactwithfood:NohumanhealthhazardsNoindefensiblemodificationoffoodcompositionNodetractionfromorganolepticfoodpropertiesNomisdirectionofcustomersUse“forfoodcontact〞orthesymbolTraceabilityonallmanufacturinganddistributionstepsEU7. Regulation(EC)2023/2006

Goodmanufacturingpracticeformaterialsandarticlesintendedtocomeintocontactwithfood

8. Regulation(EU)10/2021 Plasticmaterialsandarticlesintendedtocomeintocontactwithfood,revokesDirective2002/72/ECEU9. GMP-Directive2003/94/ECPrinciplesandguidelinesofGoodManufacturingPracticeinrespectofmedicinalproductsforhumanuseandinvestigationalmedicinalproductsforhumanuse.GMP:“Qualityassurancesystem,whichcontrolsandmanagesmanufacturingandqualitycontroloffoods,pharmaceuticalproductsandmedicaldevices.〞GMP-Directiveaffects:Personnel,premisesundequipmentofproduction,Qualitycontrolandlabeling,Contractedmanufacturingand(self-)inspection,ComplaintsandproductrecallEU10. Directive(EC)2006/42AnnexI2.1.Foodprocessingmachineryandmachineryforpharma-ceuticalandcosmeticproductsPrinciples

Sodesignedandconstructedastoavoidanyriskofinfection,sicknessorcontagion.Materials,whichare(prospectively)intendedtocomeintocontactwithFood,Cosmetics,PharmaceuticalsMachineparts/materialsincontactwithfoodcanbecleanedbeforeeachuse.Wherethisisnotpossibledisposablepartsmustbeused.EURequirementsonmachineconditionsAllsurfacesincludingtheirjoiningwithproductcontact(exception:disposableparts)mustBesmooth,withoutridgesorcrevicesReduceprojections,edgesandrecessestoaminimumBeeasilycleanedanddisinfectedInsidesurfacesmusthavecurvesofaradiussufficienttoallowsufficientcleaningEUDesignrequirementsItmustbepossibleforliquids,gasesandaerosolsderivingfromproductsaswellasfromcleaning,disinfectingandrinsingfluidstobecompletelydischargedfromthemachinery.Machinerymustbedesignedandconstructedinsuchawayastopreventanysubstancesorlivingcreatures,inparticularinsects,fromentering,oranyorganicmatterfromaccumulating.Machinerymustbedesignedandconstructedinsuchawaythatnoancillarysubstances,includingthelubricantsused,thatarehazardoustohealthcancomeintocontactwithproducts.EUTechnicalfileformachinery-2006/42/ECGeneraldescriptionofthemachineryOveralldrawings,accompaniedbyallcalculationnotes,testresultsCertificatesetc.requiredtochecktheconformitywiththehealthandsafetyrequirementsDocumentationonriskassessmentdemonstratingtheprocedurefollowedStandardsandothertechnicalspecificationsusedTechnicalreportgivingtheresultsofthetestscarriedoutCopyoftheinstructionsforthemachineryInternalmeasuresforserialproductionImplementedtoensurethatthemachineryremainsinconformitywiththeprovisionsofthisdirectiveEU歐盟食品機械衛生設計法規歐洲經濟共同體(EEC)在1998頒布的聯盟法規－歐洲機械設備指導方針(EuropeanCommunityMachineryDirective)89/37/EEC為輸入歐盟之機械設備的法規依據，對機械衛生平安有原則上的要求。機械衛生設計工程則由歐洲標準化委員會(EuropeanCommitteeforStandardization,CEN)所頒布之食品加工機械根本概念中的平安條例EN1672-1和衛生條例EN1672-2(ISO14159)所規範。任何輸入歐盟的食品加工機械設備均須符合上述之法規，假设經EU檢查單位查察不符合規定者，相關單位有權可沒收與銷毀其設備與產品，嚴重者可勒令設備商關廠停止生產。EULegaltextsUSAFoodandDrugAdministration(FDA)FoodcodeUnitedStatesDepartmentofAgriculture(USDA)LegislationonmachinesprocessingagriculturalproductsFDAUSDAWorkjointlytogetherwithotherlocal,federalandnationalorganizationsUSAFoodandDrugAdministration(FDA)USauthorityMonitorsandregulatesmanufacturingandtradingofpharmaceuticals,cosmeticsandfoodMonitorsbyregularinspection(incl.NON-USA)NoaccreditationofmachinecomponentsandequipmentDemandforFDA-compliantmaterialsaccordingto21CFR174-178USAUSA美國食品機械衛生設計法規美國針對食品機械設備設計尚無強制之「法律」規範；FDA亦僅對設備設計提出根本設計原則之要求。Sec.110.40Equipmentandutensils.Allplantequipmentandutensilsshallbesodesignedandofsuchmaterialandworkmanshipastobeadequatelycleanable,andshallbeproperlymaintained.Thedesign,construction,anduseofequipmentandutensilsshallprecludetheadulterationoffoodwithlubricants,fuel,metalfragments,contaminatedwater,oranyothercontaminants.Allequipmentshouldbesoinstalledandmaintainedastofacilitatethecleaningoftheequipmentandofalladjacentspaces.Foodcontactsurfacesshallbecorrosion-resistantwhenincontactwithfood.Theyshallbemadeofnontoxicmaterialsanddesignedtowithstandtheenvironmentoftheirintendeduseandtheactionoffood,and,ifapplicable,cleaningcompoundsandsanitizingagents.Foodcontactsurfacesshallbemaintainedtoprotectfoodfrombeingcontaminatedbyanysource,includingunlawfulindirectfoodadditives.Seamsonfood-contactsurfacesshallbesmoothlybondedormaintainedsoastominimizeaccumulationoffoodparticles,dirt,andorganicmatterandthusminimizetheopportunityforgrowthofmicroorganisms.Equipmentthatisinthemanufacturingorfood-handlingareaandthatdoesnotcomeintocontactwithfoodshallbesoconstructedthatitcanbekeptinacleancondition.USAVoluntarystandards

Non-legalrequirementsStandardsarerecommendationsReflectstateofthetechnology國際食品機械衛生標準制定機構國際標準國際標準組織(ISO)及國際乳業聯合會(IDF)區域標準歐洲標準化委員會(CEN)國家標準美國國家標準協會(ANSI)、德國標準化學會(DIN)、瑞典國家標準(SMS)及日本工業規格協會(JIS)團體標準3A衛生標準、歐洲衛生設備設計組織(EHEDG)公司標準Tri-Clover等，由各公司或企業制定與採行美國國家標準學會

AmericanNationalStandardsInstitute,ANSI成立於1918年，負責所有技術領域及國家標準之建立-美國材料試驗協會(ASTM)

-美國機械工程師協會(ASME)

-美國礦業與冶金工程師協會(ASMME)

-美國土木工程師協會(ASCE)

-美國電氣工程師協會(AIEE)

共同成立美國工程標準委員會(AESC)1966年改為現名美國國家標準學會(ANSI)3-A設備材料標準大多採用ASME與ASTM之規定(://)德國標準化學會

DeutschesInstitutfurNormung

(GermanInstituteforStandardization)1975年，德國政府將DIN作為國家標準體系，主要任務為建立各技術領域之國家標準。關於衛生設計，德國聯邦衛生部(GermanFederalMinistryofHealth)指示DIN與聯邦衛生局(FederalBoardofHealth)合作，共同建立衛生標準。大多數DIN標準為德國市場而制定，但在歐盟國家中最被廣泛引用。標準內容包含商業、服務業、工業、科技等。局部DIN標準已被規為國際標準，標記為“DIN/ISO〞。(://din.de)歐洲標準委員會(CEN)組合了不同國際組織來制定標準“CEN/TC153/4/〞標準－對於食品加工機械之平安及衛生要求有明確之定義“CEN/TC153N108E〞標準－定義人類及動物食用產品之機械衛生要求定義衛生設備加工可能產生的危險性，並提出防範措施歐洲標準化委員會EuropeanCommitteeforStandardizationEuropeanCommitteeforStandardizationCEN/TC153:MachineryintendedforusewithfoodstuffsandfeedISO/TC199:SafetyofmachineryEN1672-2:2005,A1:2021:Foodprocessingmachinery–Basicconcepts–Part2:HygienerequirementsOthertechnicalCEN-commitees:TC194UtensilsincontactwithfoodTC197PumpsTC146Packagingmachines–safetyTC188ConveyorbeltsEN1672-2:2005,A1:2021

FoodprocessingmachineryBasicconcepts-Part2:HygienerequirementsHazardanalysisandmeasuresduringapplicationoffoodprocessingmachineryBasicconceptsofhazardsforfood,causedbyfoodprocessingmachineryDistinguishbetweenfoodarea,splashareaandnon-foodareaAccomplishmentofariskanalysisforfoodprocessingmachinerybasedonhygienicaspectsHygienicrequirementsonmaterialsanddesignExamplesforhygienicandnon-hygienicdesignandimplementationVerificationofhygienerequirementsInformationforuseConsidering:equipmentlife,expecteduseTrainingleveloftheuserSeverityandlikelihoodofoccurrenceAretheysignificant?Verifythathazardhasbeeneliminatedortherisk reducedduetodesignandhygienicmeasuresEnoughandclearinformationaccompanyingthe equipment(i.e.hygienicworkingpractices)Basicconcepts-Part2:Hygienerequirements

-RiskassessmentDeterminationofthelimitsofthemachineryEstimationofthehygienerisksAssessmentofhygienerisksHygienerisksminimisationEN1672-2:2005,A1:2021

FoodprocessingmachineryOtherstandardsdevelopedbyCEN/TC153Intotalmorethan60,availableatEuropeannationalstandardisationorganizationStandardreferenceTitleEN12331:2003Foodprocessingmachinery-Mincingmachines-SafetyandhygienerequirementsEN12463:2004Foodprocessingmachinery-Fillingmachinesandauxiliarymachines-SafetyandhygienerequirementsEN13570:2005Foodprocessingmachinery-Mixingmachines-SafetyandhygienerequirementsEN1678:1998Foodprocessingmachinery-Vegetablecuttingmachines-SafetyandhygienerequirementsEN1974:1998Foodprocessingmachinery-Slicingmachines-SafetyandhygienerequirementsISO14159:2002Safetyofmachinery

HygienerequirementsformachinerydesignBasicRegulationEquipmentsafety,Hygiene,Design,Consumerprotection,Environmentalcleanliness,Cleaning,Maintenance,Riskassessment,Biologicalhazards,Microorganisms,Grades(quality),InstructionsforuseSameapproachasEN1672-2Standards/RecommendationsEuropeanHygienicEngineering&DesignGroupFoundedin1989,itisaconsortiumofequipmentmanufacturers,foodcompanies,researchandeducationalinstitutesandpublichealthauthorities.Objectives:ProvidespracticalguidanceonthehygienicengineeringaspectsofmanufacturingsafeandwholesomefoodIdentifiesareaswhereknowledgeofhygienicdesignininsufficientDevelopsandpublishestestmethodsforhygienicdesignassessmentSafeandhygienicproductionoffoodandguidancetoequipmentmanufacturersandusersoncompliancewithnationalandinternationallegislationCurrentlymorethan600membersEquipmentcertificationbyEHEDG-authorizedinstitutesSubgroupclusters:PrinciplesEquipmentandComponentsProcessing,ServicesandUtilitiesTrainingandEducationCooperationwith:3-AisamemberofEHEDGandviceversaEuropeanHygienicEngineering&DesignGroupEHEDGSubgroupsSubgroupclusterSubgroupsProcessing,services&utilities

Contact:

Dr.JohnHolahAirhandlingElectricalinstallationsHeattreatmentsLubricantsProcesswaterMeatprocessing

Training&Education

Contact:

KnuthLorenzenFacilitatorToolboxTrainingEachSubgroupisresponsibleforanareaofexpertise,andwithineachareacertainspecificscopesaredefined.SubgroupswiththesamefocusarepooledtogetherinSubgroupcluster.Thecontactistheliaisonfortheclusterandmemberofthe

ExecutiveCommittee.EHEDGSubgroupsSubgroupclusterSubgroupsEquipment&Components

Contact:

JacquesKasteleinCoolingandChillingFishprocessingequipmentMeatprocessingequipmentMechanicalsealsPackingmachinesPipeandcouplingsPumpsSensorsValvesPrinciples

Contact:

Dr.JürgenHofmannBuildingDesignDesignprinciplesDrymaterialshandlingHygienicsystemsintegrationMaterialsofconstructionTestingandCertificationWeldingSomepublishedguidelinesoutofabout40Doc2:Amethodforassessingthein-placecleanabilityoffoodprocessingequipment,2004Doc8:Hygienicequipmentdesigncriteria,2004Doc14:Hygienicdesignofvalvesforfoodprocessing,2004Doc27: SafeStorageandDistributionofWaterinFoodFactoriesDoc35: Hygienicweldingofstainlesssteeltubinginthefoodprocessingindustry,2006GuidelinesDoc.Subjects1Microbiologicallysafecontinuouspasteurizationofliquidfood2Amethodforassessingthein-placecleanabilityoffoodprocessingequipment.3Microbiologicallysafeasepticpackingoffoodproducts.4Amethodfortheassessmentofin-linepasteurisationoffoodprocessingequipment.5Amethodfortheassessmentofin-linesterilisabilityoffoodprocessingequipment.6Themicrobiologicallysafecontinuousflowthermalsterilisationofliquidfoods.7Amethodfortheassessmentofbacteria-tightnessoffoodprocessingequipment.8Hygienicequipmentdesigncriteria.9Weldingstainlesssteeltomeethygienicrequirements.10Hygienicdesignofclosedequipmentfortheprocessingofliquidfood.11Hygienicpackingoffoodproducts.12Thecontinuousorsemi-continuousflowthermaltreatmentofparticulatefoods.13Hygienicdesignofequipmentforopenprocessing.14Hygienicdesignofvalvesforfoodprocessing.15Amethodfortheassessmentofin-placecleanabilityofmoderatelysizedfoodprocessingequipment.16Hygienicpipecouplings.17Hygienicdesignofpumps,homogenisersanddampeningdevices.18Passivationofstainlesssteel.19Amethodforassessingthebacterialimpermeabilityofhydrophobicmembranefilters.GuidelinesDoc.Subjects20Hygienicdesignandsafeuseofdouble-seatmixproofvalves.21Challengetestsfortheevaluationofthehygieniccharacteristicsofpackingmachinesforliquidandsemi-liquidproducts22Generalhygienicdesigncriteriaforthesafeprocessingofdryparticulatematerials.23Productionanduseoffood-gradelubricants(Part1and2)24ThepreventionandcontrolofLegionellaspp.(incllegionnairesdisease)infoodfactories25Designofmechanicalsealsforhygienicandasepticapplications.26Hygienicengineeringofplantsfortheprocessingofdryparticulatematerials.27Safestorageanddistributionofwaterinfoodfactories.28Safeandhygienicwatertreatmentinfoodfactories.29Hygienicdesignofpackingsystemsforsolidfoodstuffs.30Guidelinesonairhandlinginthefoodindustry.31Hygienicengineeringoffluidbedandspraydryerplants.32Materialsofconstructionforequipmentincontactwithfood.33Hygienicengineeringofdischargingsystemsfordryparticulatematerials.34Integrationofhygienicandasepticsystems.35Weldingofstainlesssteeltubinginthefoodindustry.36HygienicEngineeringofTransferSystemsforDryParticulateMaterials37HygienicDesignandApplicationofSensors38HygienicEngineeringofRotaryValvesinProcessLinesforDryParticulateMaterials.39DesignPrinciplesforEquipmentandProcessAreasforAsepticFoodManufacturingEHEDG衛生設計之微生物驗證方法Doc.2Amethodforassessingthein-placecleanabilityoffoodprocessingequipment,2004Doc.4Amethodfortheassessmentofin-linepasteurisationoffoodprocessingequipment,1993Doc.5Amethodfortheassessmentofin-linesteamsterilisabilityoffoodprocessingequipment,2004Doc.7Amethodfortheassessmentofbacteriatightnessoffoodprocessingequipment,2004Doc.15Amethodfortheassessmentofin-placecleanabilityofmoderately-sizedfoodprocessingequipment,1997Doc.19Amethodforassessingbacterialimpermeabilityofhydrophobicmembranefilters,2000Doc.21Challengetestsfortheevaluationofthehygieniccharacteristicsofpackingmachines,2000文件2－食品加工設備之定位清洗效能測試方法文件4－食品加工設備之線上巴斯德消毒有效性測試方法文件5－食品加工設備之線上蒸氣滅菌有效性測試方法文件5－食品加工設備之微生物不可入侵有效性測試方法文件15－中型尺寸食品加工設備之定位清洗效能測試方法文件19－親水過濾膜之微生物不可滲透有效性測試方法文件21－評估包裝機衛生設計特性之挑戰測試方法ThirdPartyCertificationSchemesEHEDGmayauthorizetheuseoftheEHEDGCertificationlogoforequipmentcomplyingwiththeEHEDGhygienicdesigncriteria.EHEDGestablishedaschemein2000suchthatequipmentintendedtobecleanedwithliquids(TypeEL)couldbecertified(andalogoplacedontheequipment)ifitmetEHEDGDocumentNo.8Hygienicdesigncriteria.ThisschemewasrestructuredinJanuary2021.The3-ASSIMissiontoenhanceproductsafetyforconsumersoffood,beverages,andpharmaceuticalproductsthroughthedevelopmentanduseof3-ASanitaryStandardsand3-AAcceptedPractices.The3-ASSIObjectivesDevelop,maintainandpublishuniformstandardsandpracticesforthesanitary(hygienic)design,fabrication,installationandoperationofequipmentandmachinery.Usestate-of-the-art,science-basedexpertiseforthedevelopmentofsanitarystandardsandacceptedpractices.Harmonizewithglobalstandardsandguidelinesasappropriate.Promotetheuseof3-ASanitaryStandards,3-AAcceptedPractices,andthe3-ASymbol.Authorizeuseandmaintaintheintegrityofthe3-ASymbol.Maintainauniformsystemtoregulateandenforceproperuseofthe3-ASymboltobestenhanceconsumerproductsafety.Provideeducationconcerningsanitarydesignprinciples,applicationof3-ASanitaryStandards,3-AAcceptedPractices,anduseofthe3-ASymbol.3-AWorkingGroupsTheWorkingGroups(WGs)arethebackboneofthe3-ASSIconsensusdocumentdevelopmentprocess.Thebulkofthestandardsdevelopmentworkiscarriedoutbythe13WGs,eitherwithineachWGasawholeorbyformingtaskgroupswithintheWGstoaccomplishspecificprojects.EachWGconsistsofexpertsrepresentingfabricatorsofrelatedtypesofequipment,systems,andmaterialsandrepresentativesoftheusersandsanitarianstakeholdergroups.SupplierstoOEMs,orconsultantsofrecordtoOEMsmayalsobedesignated.3-ASSIWorkingGroupsVesselsFillersValvesandFittingsPumpsandMixersHeatExchangersConveyorsandFeedersInstrumentsConcentratingEquipmentFarm/RawMilkCheeseandButterEquipmentProcessandCleaningSystemsPlantSupportSystemsMaterialsandMaterialsTesting3-ASanitaryStandardsAccreditedbyANSI(AmericanNationalStandardsInstitute)First3-AstandardswerefocusedonhygienicdesignofmilkProcessingequipmentSince20023-ASanitaryStandards(3-ASSI)werecreatedFDAandUSDAareactivemembers3-ASanitaryStandardsRevisionofstandardsevery5years3-Asymbolauthorisationbasedonthirdpartyevaluation(TPV)programVolunteerstandardscontaininginformationabout:MaterialsallowedtobeappliedFabricationanddesignConstructionofprocessequipment3-ASanitaryStandardsSomejoinedpublishedstandards:NSF3A/ANSI14159-1-2002:HygienerequirementsforthedesignofmeatandpoultryprocessingequipmentNSF/3A/ANSI14159-2-2003:HygienerequirementsforthedesignofhandheldtoolsusedinmeatandpoultryprocessingequipmentNSF/3A/ANSI14159-3-2005:Hygienerequirementsforthedesignofmechanicalbeltconveyorsusedinmeatandpoultryprocessingequipment3-ASanitaryStandardsPublished3-AStandardsandacceptedpractices3-Asanitarystandardsformulti-userubberandrubber-likematerialsusedasproductcontactsurfacesindairyequipmentNo.18-03About723-AstandardsandacceptedpracticesNSFAccreditedbytheANSIProvidescertificationforequipmentusedintheprocessingofmeatandpoultryagainststandardsthathavebeenspecifiedbythe USDAfortheevaluationoftheseequipmentNSFSomepublishedstandards:NSF/ANSI2-2005a:FoodEquipmentNSF/ANSI51-2005:FoodEquipmentMaterialsNSF/ANSI170-2005:GlossaryoffoodequipmentterminologyNSF/3A/ANSI14159-1-2002:HygieneRequirementsfortheDesignofMeatandPoultryProcessingEquipmentNSF/3A/ANSI14159-2–2003:Hygienerequirementsforthedesignofhandheldtoolsusedinmeatandpoultryprocessingequipme