Food Safety | Standards Michigan

Food Safety

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Food Safety

November 27, 2019
mike@standardsmichigan.com
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“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


LEARN MORE:

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

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