How NSF Food Equipment Standards Approach Cleaning and Sanitizing

The cleaning and sanitizing of food equipment and utensils is a top-five risk factor for foodborne illness. This issue is addressed in a few different ways under the NSF food equipment standards. Key elements of dish machine testing and certification under NSF/ANSI 3 will be covered in this webinar, but cleaning and sanitizing extends beyond just warewashing. The cleanability aspects of hygienic design, clean-in-place (CIP), and heat treatment systems found in other NSF standards all play a role and will be discussed in this presentation as well.

Join us on September 15 at 12 pm ET for this one-hour webinar brought to you by our Business and Industry Affiliates.

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