This Standard establishes minimum public health and sanitation requirements for materials used in the
construction of commercial food equipment. The requirements of this Standard are intended to ensure
that the composition and surface finish of food equipment materials are such that a material will not
adulterate food nor render food equipment difficult to clean and sanitize.
Product Replaces NSF 51-2007 - Food Equipment MaterialsProduct References ASTM D2794-93(2004) - Standard Test Method for Resistance of Organic Coatings to the Effects of Rapid Deformation (Impact) ASTM B916-01(2007) - Standard Test Method for Adherence of Porcelain Enamel Coatings to Sheet Metal Standard Practice for Operating Salt Spray (Fog) Apparatus Standard Test Methods for Measuring Adhesion by Tape Test NSF 170-2008 - Glossary of food equipment terminology (Edition: 4th)