I.S. CWA 15596:2006

Foreword
1 Scope
2 Normative references
3 Terms and Definitions
4 Materials
  4.1 Material requirements for food equipment
  4.2 Materials for marine equipment
  4.3 Materials for commercial cooking, rethermalization
       (regeneration), and powered hot food holding and
       transport equipment
  4.4 Materials for commercial refrigerators and freezers
5 Design and construction
  5.1 General sanitation
  5.2 Design and construction for food equipment provided
       with a security package
  5.3 Design and construction for marine food equipment
  5.4 Design and construction for commercial cooking,
       rethermalization (regeneration), and powered hot food
       holding and transport equipment
  5.5 Design and construction for dispensing freezers
  5.6 Design and construction for commercial refrigerators
       and freezers
  5.7 Design and construction for commercial powered food
       preparation equipment
  5.8 Design and construction for automatic ice making equipment
  5.9 Design and construction for manual food and beverage
       dispensing equipment
  5.10 Design and construction for commercial bulk milk
       products dispensing equipment
  5.11 Design and construction for vending machines for
       food and beverages
  5.12 Design and construction for mobile food carts
6 Performance
  6.1 General
  6.2 Performance for wood top bakers tables
  6.3 Performance for commercial cooking, rethermalization
       (regeneration) and powered hot food holding and
       transport equipment
  6.4 Dispensing freezers
  6.5 Commercial powered food preparation equipment
  6.6 Automatic ice making equipment
  6.7 Manual food and beverage dispensing equipment
  6.8 Vending machines for food and beverages
  6.9 Performance for mobile food carts
7 Labelling and literature
  7.1 Food equipment provided with a security package
  7.2 Cleaning instructions
Annex A (normative) European Legislations
Annex B (normative) Standards specification for common metallic
        coating processes
Annex C (normative) Performance for commercial cooking,
        rethermalization (regeneration) and powered hot food
        holding and transport equipment - Cleaning in place
        (CIP) and sanitization test method
      C.1 Summary
      C.2 Equipment
      C.3 Microorganism
      C.4 Supplies
      C.5 Reagents
      C.6 Safety precautions and hazards
      C.7 Growth medium
      C.8 Culture of E. coli
Annex D (normative) Dispensing freezers - Cleaning in place
        (CIP) and sanitization test method
      D.1 Summary
      D.2 Equipment
      D.3 Microorganism
      D.4 Supplies
      D.5 Reagents
      D.6 Safety precautions and hazards
      D.7 Growth medium
      D.8 Culture of E. coli
Annex E (normative) Automatic ice making equipment - Cleaning
        in place (CIP) and sanitization test method
      E.1 Summary
      E.2 Equipment
      E.3 Microorganism
      E.4 Supplies
      E.5 Reagents
      E.6 Safety precautions and hazards
      E.7 Growth medium
      E.8 Culture of P. fluorescens
Annex F (informative) Additional information
Bibliography

Presents requirements for materials and finishes used in the manufacture of food equipment (e.g., broiler, beverage dispenser, cutting board, stock pot). These are also applicable to components such as tubing, sealants, gaskets, valves, and other items intended for various food equipment applications.