A few weeks ago, NSF International (NSF) participated in a Q&A with OttOmate on food equipment certification. Not only does certification ensure that the food your product makes is safe to eat – it also helps to keep your employees safe, during and after they use it…

When it comes to equipment in a commercial kitchen, sanitation and hygiene should always be top of mind. NSF International’s commercial food equipment sanitation standards help you to evaluate your potential public health risks and are diverse enough to evaluate emerging robotic equipment…

One standard that can apply to commercial food equipment is NSF/ANSI 51-2017: Food Equipment Materials, which establishes minimum public health and sanitation requirements for materials used in the construction of the equipment. These requirements comply with the U.S. FDA Code of Federal Regulations Title 21…

Now more than ever before, proper cleanliness is at the forefront of every foodservice operation. This makes it especially important for commercial kitchen food preparation areas to meet cleanability design criteria. The one thing all food equipment has in common are nooks and crannies that can harbor harmful bacteria. Before equipment even reaches the …

No matter where you are in the development process of your food equipment, understanding the basics of cleanability and accessibility is crucial to hygienic design. These equipment requirements are guidelines, not blueprints, on how to incorporate hygienic design elements into the final product…

Depending on the product, functionality and standard requirements, performance testing may be required for certification. Performance tests help to protect public health and ensure hygiene by varying aspects, such as microbial reduction via clean-in-place, material adhesion and heavy metal content, and accurate temperature management…

The FDA categorizes foodborne-illness risk factors into four problematic areas: poor personal hygiene, contaminated equipment, improper holding temperature and inadequate cooking. Three of these areas apply to equipment. Equipment designed to hold food which supports microbiological growth needs to properly heat, cool and store food…

It is essential for food operators to prove that they are doing everything possible to keep their employees and customers safe. Consequently, commercial food equipment manufacturers must demonstrate how their equipment will help operators to reach their food safety goals. Third-party agencies such as NSF International serve as a bridge between food oper…