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  • NSF 14159-2 : 2014

    View superseded by
    Superseded A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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    HYGIENE REQUIREMENTS FOR THE DESIGN OF HAND HELD TOOLS USED IN MEAT AND POULTRY PROCESSING

    Available format(s):  Hardcopy, PDF

    Superseded date:  01-10-2019

    Language(s):  English

    Published date:  01-01-2014

    Publisher:  NSF International

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    Table of Contents - (Show below) - (Hide below)

    1 General
    2 Normative references
    3 Definitions
    4 Materials of construction
    5 Design and construction
    6 Instruction handbook, maintenance, and cleaning
    Annex A (informative) Optional metal alloys
    Annex B (informative) Strategy for selecting hygiene
            measures
    Annex C (informative) Hazard analysis
    Annex D (informative) Additional information (limitations
            of use)
    Annex E (informative) Verification of hygiene measures and
            test methods
    Annex F (informative) Table F1 - Categorization of machinery
            and associated equipment for intended use

    Abstract - (Show below) - (Hide below)

    Provides minimum public health and sanitation requirements for hand held tools used in meat and poultry processing.

    General Product Information - (Show below) - (Hide below)

    Document Type Standard
    Publisher NSF International
    Status Superseded
    Superseded By
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    CFR 21(PTS170-199) : 0 FOOD AND DRUGS - FOOD AND DRUG ADMINISTRATION, CHAPTER 1 DEPARTMENT OF HEALTH AND HUMAN SERVICES - PARTS 170-199
    NSF 14159-1 : 2014 HYGIENE REQUIREMENTS FOR THE DESIGN OF MEAT AND POULTRY PROCESSING EQUIPMENT
    ASME B46.1 : 2009 SURFACE TEXTURE (SURFACE ROUGHNESS, WAVINESS, AND LAY)
    IEEE/ASTM SI_10-2010 American National Standard for Metric Practice
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