This Standard establishes minimum food protection and sanitation requirements for the materials, design,fabrication, construction, and performance of food handling and processing equipment.
This edition of the Standard contains the following revision:
Issue 18
This revision updated the Normative References and boilerplate language in: 1.4 Measurement; 5.43 Breakable glass components and 6.1 Cleaning and sanitization procedures.
Issue 21
This revision updated the requirement in 5.46 - Beverage (urn) stands to reflect advancements and changes in commercial hot and cold beverage equipment.
This edition of the Standard contains the following revision:
Issue 18
This revision updated the Normative References and boilerplate language in: 1.4 Measurement; 5.43 Breakable glass components and 6.1 Cleaning and sanitization procedures.
Issue 21
This revision updated the requirement in 5.46 - Beverage (urn) stands to reflect advancements and changes in commercial hot and cold beverage equipment.
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