NSF/ANSI 51-2012

This Standard establishes minimum public health and sanitation requirements for materials used in theconstruction of commercial food equipment. The requirements of this Standard are intended to ensurethat the composition and surface finish of food equipment materials are such that a material will notadulterate food nor render food equipment difficult to clean and sanitize.

This product replaces:NSF/ANSI 51-2009e - Food Equipment Materials (Editorial Revision)

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NSF/ANSI 51-2012
NSF/ANSI 51-2009e
NSF/ANSI 51-2009
NSF/ANSI 51-2007
NSF/ANSI 51-2005
NSF/ANSI 51-2002
NSF/ANSI 51-1997