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:
Not a trivial agenda and one that cuts across several disciplines involving product manufacture, installation, operation and maintenance.
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, email@example.com. 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.
Issue: [13-113] [15-126]
Category: Facility Asset Management, Healthcare, Residence Hall, Athletics
Colleagues: Mike Anthony, Tracey Artley, Keith Koster, Richard Robben