mike@standardsmichigan.com | Standards Michigan

Author Archives: mike@standardsmichigan.com


S. 2609 / Universal School Meals Program Act of 2019

Photo by Architect of the Capitol | Left: The teacher and children in a “little red schoolhouse” represent an important part of American education in the 1800s.
Right: Students attend a land grant college, symbolic of the national commitment to higher learning.

To amend the Child Nutrition Act of 1966 and the Richard B. Russell National School Lunch Act to make breakfasts and lunches free for all children, and for other purposes.

Food Standards Monthly

“The Crèche” (1890) / Albert Anker

Today at 11 AM Eastern time we walk through the status of public commenting opportunities on privately developed consensus documents governing the technology and management of the food supply chain that is relevant to the education industry in the United States specifically; but also in global markets.  Use the login credentials at the upper right of our home page.

Agenda / Food Safety & Sustainability


Food Code 2017

Food Safety Management

“Still Life with Apples and a Pomegranate” | Gustave Courbet

Food, food preparation, food services, food economy and food politics are fairly emotional subjects in the home — in the education industry — as it is everywhere.  The safety and sustainability of school cafeterias; student dormitory dining halls; food storage warehouses; hospital patient, visitor and medical staffs food services; athletic venues; as well as a expanding number of academic and business units with their own food service enterprises depend upon a continually moving set of local, national and international standards.

Among the standards we follow are the ISO 22000 family of food safety management standards that help organizations identify and control food safety hazards. As many of today’s food products repeatedly cross national boundaries, regardless of town-and-gown insurgencies to grow and buy local, the practical reality is that food safety systems need to be inter-operable in the emergent #SmartCampus because of blockchain technology.  Attention to international Standards are needed to ensure the safety of the  local the global food supply chain.

The global Secretariat for ISO TC/24 is Groupe Afnor (AFNOR)*.  The business plan is linked below:


The United States Technical Advisory Group Administrator is the American Society of Agricultural and Biological Engineers.   The landing page for its standardization activity is linked below:

ASABE Standards Updates

The food sector is, arguably, one of the largest and fastest moving in the world.  Stakeholders in the US education industry with an interest in the US position on this ISO standard are encouraged to communicate with ASABE directly:

Scott Cedarquist | cedarq@asabe.org
2950 Niles Road | St. Joseph, Michigan 49085-9659
Phone: (269) 429-0300 Ext 331 | Fax: (269) 429-3852

We do not advocate in this standard at the moment but encourage other educational institutions — land grant institutions and academic departments involved in blockchain development and application, for example –to participate.   Many land grant colleges and universities have extensive property that may be remote from the core campus (where we focus most of our attention) so we might be helpful with water, energy and communication system safety and sustainability standards.  That would be the extent of it at the moment, however.

We are happy to walk through a few of the  on international standards generally during our next monthly International Standards teleconference.  See our CALENDAR for the next scheduled online meeting.   Use the login credentials at the upper right of our home page.  To receive an advance agenda please send a request for access to bella@standardsmichigan.com


Issue: [15-126]

Category: Food safety

Colleagues: Mike Anthony, Christine Fischer, Jack Janveja



ASABE November 22, 2018 Update | ANSI Standards Action Page 17

ISO Food Safety Management Brochure 2018

Dansk Standards | Strategy Plan 2013-2017


Blockchain Tokens for Food Traceability

Integrating Blockchain, Smart Contract-Tokens, and IoT to Design a Food Traceability Solution

Mark Kim – Brian Hilton
Info. Systems and Technology, Claremont Graduate University
Zach Burks – Jordan Reyes
Harvest Network, Bakersfield, CA, USA


Abstract:  Information asymmetry exists amongst stakeholders in the current food supply chain. Lack of standardization in data format, lack of regulations, and siloed, legacy information systems exasperate the problem. Global agriculture trade is increasing creating a greater need for traceability in the global supply chain. This paper introduces Harvest Network, a theoretical end-to-end, vis a vie “farm-to-fork”, food traceability application integrating the Ethereum blockchain and IoT devices exchanging GS1 message standards. The goal is to create a distributed ledger accessible for all stakeholders in the supply chain. Our design effort creates a basic framework (artefact) for building a prototype or simulation using existing technologies and protocols [1]. The next step is for industry practitioners and researchers to apply AGILE methods for creating working prototypes and advanced projects that bring about greater transparency.

Document Sections
    • I. Introduction
    • II.  New Paradigm for Food Traceability
    • III. Tokenization Overview
    • IV. Smart Contract Design and IoT Interaction
    • V. Web Integration



Food Safety

“Plums and Apricots” | Emilie Preyer (1849-1930)

The education industry — specifically schools, colleges, universities (residence halls, athletic venues, hospitals, etc) — all have significant food preparation and serving enterprises.  Apart from the hundreds of land-grant universities in the United States (CLICK HERE for our coverage of the Morrill Land Grant Act) charged with supporting the agricultural industry, some large research universities have hundreds of kitchens and kitchenettes; all with risk aggregations that must be managed.

Since 2013 we have been following the development of food safety standards; among them ANSI/NSF 2: Food Equipment one of a constellation of NSF food safety documents whose provisions cover bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components, counters, hoods, shelves, and sinks.  The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment.

You may be enlightened by the concepts running through this standard as can be seen on the agenda of this year’s face-to-face meeting  that were hosted in Ann Arbor in late August:

NSF 2 Food Safety 2019 Meeting Packet – Final Draft

NSF 2 Food Safety 2019 Meeting Summary – August 21-22 Ann Arbor NSF Headquarters

Not a trivial agenda and one that cuts across several disciplines involving product manufacture, installation, operation and maintenance.


Ranchview High School Cafeteria / Irving, Texas

This committee – along with several other joint committees –meets frequently online.  If you wish to participate, and receive access to documents that explain the scope and scale of NSF food safety standards, please contact Allan Rose, (734) 827-3817, arose@nsf.org.   Even if those who are not granted a vote within the constraints of ANSI’s Due process requirements for American national standards, NSF International welcomes guests/observers to nearly all of its standards-setting technical committees.

We are happy to discuss the NSF International’s relevance to the safety and sustainability goals of the education industry any day at 11 AM Eastern time. We also host a monthly Food Safety standards teleconference.  See our CALENDAR for the next meeting.  Both are open to everyone.   Use the login credentials at the upper right of our home page.

University of Indiana

Issue: [13-113] [15-126]

Category: Facility Asset Management, Healthcare, Residence Hall, Athletics

Colleagues: Mike Anthony, Tracey Artley, Keith Koster, Richard Robben


ANSI Blog | Changes to NSF 2 Food Safety Equipment Standard

NSF International Food Safety 2018 Meeting Summary – 2018-08-22 – Final Draft

2017 Food Code | US Food & Drug Administration

Hygiene Requirements For The Design Of Meat And Poultry Processing Equipment

ARCHIVE: NSF 2 Food Safety

Commercial & Food Service Water Treatment Equipment

“The Dining Room Table” | Frank Weston Benson

We follow the development trajectory of the IAPMO Group’s suite of standards because of IAPMO’s tenure in water safety codes and standards in the United States.   IAPMO co-develops selected consensus documents with the American Society of Safety Professionals (ASSP).   The landing pages for  the IAPMO and ASSP  onsensus product development enterprises are linked below:

IAPMO Standards Development

ASSE Standards Development

Because the education facility industry is steward to 100’s of thousands of food preparation enterprises we track leading practice in the technical standards for water systems that support safety in the food services that are essential to education industry food preparation enterprises: ASSE 1087‐2018 Performance Requirements for Commercial and Food Service Water Treatment Equipment Utilizing Drinking Water.

From the ASSE 1087 prospectus:

Commercial water treatment equipment is used in point-of-entry and point-of-use applications connected to building plumbing to improve the water-quality characteristics of potable water. This standard includes testing requirements for components and complete systems. Electrical compliance is not covered by the standard. Plumbed water treatment units include any device or component, point-of-entry and point-of-use that is used in building to improve the quality of the water. This standard covers all water-treatment products that are connected to the building’s plumbing system for potable water. This standard is not intended to cover water-treatment products used for process water or wastewater applications. Examples of water-treatment equipment include: Deionization, Filters, Softeners, Physical Devices, Reverse Osmosis, UV, Ozone, and Distillation. Tests verifying claims regarding changes to water chemistry, microbiology, and aesthetics (i.e., smell, taste, appearance, etc.) are not included in this standard. Devices may claim such performance via other standards or test protocols.

Large research universities with district energy systems will supply high temperature potable water to healthcare facilities for centralized steam sanitation, to housing facilities for food preparation and bathing.   Some systems are local to a single facility or a group of facilities.

George Mason University

While the public commenting opportunities for the 2018 release of this particular standard is now closed; the project administrators typically collect public input across the full 3 to 5 year time frame in which the current standard is active.  We link the public review copy below but keep in mind that it has been superseded:

Performance Requirements for Commercial and Food Service Water Treatment Equipment Utilizing Drinking Water

For information about how to obtain the completed document or how to participate on this or any other ASSP technical committee you may contact ASSE directly: CLICK HERE.  Additionally,  we host periodic Water Management and Food Safety standards teleconference during which time to sweep through the rapidly expanding constellation of water management documents relevant to our industry and others.  See our CALENDAR for the next online meeting; open to everyone.  Use the login credentials at the upper right of our home page.

Issue: [16-136]

Category: Water Management

Colleagues: Richard Robben, Larry Spielvogel


ASSE Joins IAPMO as International Chapter 

ASSE Expands Services to the Drinking Water-Conditioning and Treatment Industry



Open for Comment

The bookwheel was an early attempt to solve the problem of managing increasingly numerous printed works, which were typically large and heavy. It has been called one of the earliest “information retrieval” devices. CLICK ON IMAGE

Our algorithm slices horizontally through the “silos” of the better part of one thousand consensus products developed by accredited and open source standards developers every day.  About $300 billion US education facility industry spend is in play.

We understand that by doing so we risk “stepping on the toes” of several hundred organizations that have been running the silos for decades.   It is not our intent to disrupt their business model; but to fill a canyon-like gap in the global standards system by offering curated content to the user-interest (typically the source of incumbent stakeholder revenue stream) in a manner that enlightens a path toward increased safety and reduced cost.   One of the reasons we host daily “open door” teleconferences is that much of the content we curate is politically, economically and time sensitive.   Much of the content we curate moves so fast there is scant time to nail it in place in a document or blog post.

Links to proposed changes to them with deadlines that can practically be met within the next 90 days are grouped according to topics on the agenda of our daily teleconferences.  See our CALENDAR

Keep in mind that even though a commenting opportunity deadline has past, every ANSI-accredited standards developer welcomes public input from any interest category at any time.   Two good things can happen:

a) The member of the committee, sometimes even the leader of the committee, can place the late public comment on the forthcoming committee meeting agenda as a late item worthy of discussion and use.

b) The late public comment is automatically entered as new public input at the front end of the following revision cycle.  That could be 3 years or 5 years but the idea itself is generally not lost.

For this reason, based upon our 20+ year experience with most accredited standards developers; we will maintain an item on this scan a few days beyond the deadline.  Note that in the links below; some consensus products fall into more than one category.


Active Shooter and/or Hostile Event Response Program

Planning & Architectural

Life Safety for Dormitories, Classrooms & Assembly

Information & Communications Technology


Interconnection of information technology equipment

Effective IoT Communication to Protect 3GPP Networks

Automated infrastructure management systems

Intelligent Buildings & Premises


Electrical Power & Telecommunications

Installing and Maintaining Motor Control Centers

Energy Monitoring Equipment

Automated infrastructure management systems

National Electrical Safety Code

Alarm & Electronic Security Systems

Electrical Safety in the Workplace

Marina & Boatyard Electrical Safety


Mechanical & Plumbing

Steam Traps

Rules for Construction of Pressure Vessels


Sequences of Operation for HVAC Systems

Environmental Conditions for Human Occupancy

Energy Storage Systems & Equipment


Guideline 36- 2018, High-Performance Sequences of Operation for HVAC Systems [Comments due January 13th on four addenda]


Occupational Safety & Security/Laboratory Safety & Sustainability/Risk Management

(Lockout/Tagout) for Construction and Demolition Operations

Safe Use of Lasers in Research

Active Shooter and/or Hostile Event Response Program

Drone Safety

Biosafety Cabinetry

Sports & Recreation

No draft standards with comment deadlines within the next 90 days have been found by our algorithm at this time.  To hold position we post a link to the ASTM F08 committee which, like other ASTM committees, depends heavily on face-to-face meetings.

Sports Equipment, Playing Surfaces & Facilities


Fire Safety

Life Safety for Dormitories, Classrooms & Assembly

Fire Code


Transportation & Parking

Emerging Transportation Technology

Personal e-Transporters

Arts & Entertainment

Audio Standards


Medical Practice Electrical equipment

Healthcare Facilities Code



Our algorithm is not programmed to pick up commenting opportunities in this space at the moment.  Refer to the Food Code, linked below, until it does.

Food Code 2017



Kitchen Exhaust Systems

“Dutch Kitchen” | Artist Unknown (1781)

Just as it is in any unit household, food preparation and food service is significant economic activity in the education industry in all nations.  One of the larger risk aggregations in any school district, college, university and technical school, athletic venues and university-affiliated healthcare systems, rests in the food preparation units.  On a typical large research university, for example, there are hundreds of kitchens in dormitories, student unions, athletic venues, hospitals and — to a surprising degree — kitchen facilities are showing up in classroom buildings.  (Kitchens that used to be located on the periphery of campus and run by private industry are now moving into instructional spaces and operated by private food service vendors.) 

There are 20 accredited standards developers administering leading practice discovery and promulgation due processes in this space.  Some of them concerned with fire safety; others concerned with energy conservation in kitchens, still others concerned with sanitation.   The International Kitchen Exhaust Cleaning Association is one one of the first names in this space and maintains an accessible standards development home page; linked below:


Earlier this year IKCEA released an exposure draft of its standard IKECA M-10-201x, Standard for the Methodology for Maintenance of Commercial Kitchen Exhaust Systems.  From the IKCEA M10 project prospectus:

This standard shall be to enhance public safety by reducing the potential fire safety hazards associated with commercial kitchen exhaust systems, irrespective of the type of cooking equipment used and whether used in public or private facilities. This standard shall define acceptable methods to operate and maintain commercial kitchen exhaust systems by end users in the interim between professional system cleaning services. This standard shall apply to, but not be limited to, Type I exhaust systems as defined in NFPA 96, Chapter 3. This standard shall not apply to residential kitchen exhaust systems, replacement air systems, heating and air-conditioning systems, dryer exhaust systems, and toilet exhaust systems. The document attached contains definitions that were not submitted when the M10 first went out for public comment in mid-2018.

This standard is deep into its revision cycle and will be released for public adoption at some point in the near future.

University of Calgary

We encourage subject matter experts in food enterprises in the education industry to communicate directly with John Dixon at IKCEA (jdixon@fernley.com) or Elizabeth Franks, (215) 320-3876, information@ikeca.org, International Kitchen Exhaust Cleaning Association, 100 North 20th Street, Suite 400, Philadelphia, PA 19103.   

We are happy to answer questions about how the IKECA suite contributes to lower #TotalCostofOwnership in education facilities any day at 11 AM Eastern time.  We also host a monthly Fire Protection & Security and Food Safety teleconference in which IKCEA consensus products are on the standing agenda.   See our CALENDAR for the next online meeting; open to everyone.  Use the login credentials at the upper right of our home page.

Issue: [18-24]

Category: Facility Asset Management

Colleagues:  Larry Spielvogel, Richard Robben


Dormitories, Fraternities, Sororities and Barracks

Keele University “Look When You Cook”

Commercial Kitchen Ventilation

Traps, Interceptors and Separators

Archive / IKCEA





Standards Florida

“Red Shirt, Homosassa Florida” (1904) / Winslow Homer

As we explain in our ABOUT, we are continuing the development of the cadre of “code writers and vote-getters” begun at the University of Michigan in 1993.  We are now drilling down into state and local adaptations of nationally developed codes and standards that are incorporated by reference into public safety and sustainability legislation.

This post is a “test pancake” for generating discussion, and for developing a way forward for crafting state exceptions to nationally developed codes and standards.  Every state will have to be managed according to its history, culture, governance regime, asset-base and network of expertise.

Standards Michigan will remain the “free” home site but state-specific sites such as Standards Florida will be accessible to user-interest code-writers and vote-getters.   Please send bella@standardsmichigan.com a request to join one of our mailing lists appropriate to your interest for #SmartCampus standards action in the State of Florida.


Standards Florida Workspace

Electronic Municipal Market Access / Florida





Readings / Morrill Land-Grant Act

“Harvest Rest” / George Cole (1865)

From the Wikipedia: Land-grant university

“…A land-grant university (also called land-grant college or land-grant institution) is an institution of higher education in the United States designated by a state to receive the benefits of the Morrill Acts of 1862 and 1890.

The Morrill Acts funded educational institutions by granting federally controlled land to the states for them to sell, to raise funds, to establish and endow “land-grant” colleges. The mission of these institutions as set forth in the 1862 Act is to focus on the teaching of practical agriculture, science, military science, and engineering (though “without excluding… classical studies”), as a response to the industrial revolution and changing social class.  This mission was in contrast to the historic practice of higher education to focus on a liberal arts curriculum. A 1994 expansion gave land grant status to several tribal colleges and universities….”

Link to the original legislation:

THIRTY-SEVENTH CONGRESS / Approved July 2, 1862


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