NSF 51:2012
NSF 51:2012 Food Equipment Materials Describes minimum public health and sanitation requirements for materials used in the construction of commercial food equipment.
Table of Contents
1General2Normativereferences
3Definitions
4Materialformulation
5Generalmaterialsrequirements
6Coatings
7Surfacecleanability
8Corrosionresistance
9Abrasionresistance
10Impactresistance
11Heatresistance
12Adhesionability
AnnexA
AnnexB(normative)-Methodforconductingin-unit
extractiontestingofequipment
InterpretationsAnnex(informative)