NSF/ANSI/3-A 14159-1-2024: Meat Processing Equipment Hygiene Requirements
They say that after handling raw meat, you should wash your hands. In fact, the U.S. Department of Health & Human Services advises anyone preparing…
How Refrigeration Standards Impact Restaurant Efficiency And Sustainability
Refrigeration is a cornerstone of the restaurant industry. It keeps food safe, maintains high-quality products and ultimately helps operations run smoothly. Of course, following strict…
IEC 60335-2-14 Ed. 6.0 b:2016—Kitchen Machines
Potato peelers are wobbly, swiveling back and forth, so that you can glide this sharp prepping tool both up and down the potato without having…
ISO 5704:1980—Equipment For Vine Cultivation & Wine Making
In ancient Greece, it was custom for a dinner host to take the first sip of wine to assure that the wine served to guests…
ISO 22043:2020—Horizontal Closed Ice-Cream Freezers
Ice-cream is perishable and requires careful treatment. Exposing ice-cream to temperatures that are too high will negatively affect its body, texture, and flavor characteristics. ISO…
NSF/ANSI 2-2022: Food Handling Equipment
An American National Standard, NSF/ANSI 2-2022: Food Equipment, covers food protection and sanitation requirements for a variety of food handling and processing equipment. A chef…
NSF/ANSI 7-2023: Commercial Refrigerators And Freezers
The refrigerators of the 1920s were deadly because their motorized compressors easily malfunctioned, allowing the refrigerants (i.e., toxic gases) to escape and sicken or kill…
NSF/ANSI 51-2023: Food Equipment Materials
An American National Standard, NSF/ANSI 51-2023, doesn’t deal with what’s in your food—it focuses on what’s in the equipment used to make your food. Demand…
IKECA Standards for Kitchen Exhaust Cleaning
Thousands of restaurant fires happen each year. These grease-borne conflagrations result in millions of dollars of property damage and lead to injuries and even fatalities….