Food Safety | Standards Michigan

Food Safety

A typical research university will have *hundreds* of food preparation and delivery enterprises in its dormitories, hospitals, athletic enterprises and kitchenettes.

Loading
loading...

Food Safety

July 20, 2019
mike@standardsmichigan.com
No Comments

“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.

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 committee by the 24-page summary of 2018 technical committee action below:

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

Ranchview High School Cafeteria

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 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, Richard Robben


LEARN MORE:

2017 Food Code | US Food & Drug Administration

 


ARCHIVE: Posted January 8, 2018

Since 2013 we have been following the development of NSF International 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.  Click here for an overview of the technical specifics.

NSF has opened for public review, a relatively small document correlation change in the NSF 2 (Page 35 of ANSI Standards Action).    Comments are due January 21, 2018.

Additionally, NSF International is always seeking experts to serve on various NSF Joint Committees.  Members provide technical guidance, review and vote on revisions to NSF/ANSI Standards, and address public health and safety issues.  Members are needed to represent Users, Public Health and Safety/Regulatory and Industry stakeholders; and are defined below.

– User is a person outside the manufacturing sector who purchases, uses, or specifies materials, products, systems, or services covered in the various scopes of the NSF/ANSI Standards.

– Public Health and Safety/Regulatory is a person from a public agency (local, regional, state, federal, or international) or represents a professional public/environmental health/safety organization, academia, or a model code organization.

– Industry is a person who produces, assembles, distributes, or sells materials, products, systems, or services covered in the scope of the standard.  Industry trade association representatives are included in this membership classification.

Click here for information about openings on food safety committees.  If you wish to participate please contact Allan Rose, (734) 827-3817, arose@nsf.org

 

 

Layout mode
Predefined Skins
Custom Colors
Choose your skin color
Patterns Background
Images Background