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◉ Certification Introduction
CEC is the Appliance Efficiency Regulations implemented by the California Energy Commission on December 30, 2005. The aim is to reduce energy consumption in California, improve the energy system, promote a strong economy, and maintain a healthy environment. The standards in this regulation apply to products sold or distributed in California, with reference to regulation CEC-400-2017-002.
CEC California Energy Efficiency Certification is a mandatory energy efficiency certification issued by the California Energy Commission for electrical products currently being sold, covering most household and commercial appliances. Products applying for California energy efficiency certification must undergo testing in a laboratory authorized by the California Energy Commission.
◉ Introduction to ETL SANITATION for North American Food Hygiene Certification
All commercial food equipment entering the North American market, as well as related equipment that affects or may affect public health, must obtain North American food hygiene certification.
In the United States, all food industry equipment must comply with the FDA Food Code. The requirements for commercial products in the FDA Food Code are outlined in Parts 4-1 and 4-2 of Chapter 4
The NSF standards are established based on the relevant requirements inside. The NSF standard has been incorporated into the American National Standards Institute (ANSI), and products that hold NSF/ANSI certification will be recognized as meeting the requirements of Parts 4-1 and 4-2.
The ETL Sanitation certification mark has been recognized by the ANSI certification body, and obtaining the ETL Sanitation mark for commercial food equipment entering the North American market means that the product complies with NSF/ANSI standards.
（1） Why do companies need ETL Sanitation certification?
For operators engaged in food business or industry, obtaining hygiene certification for equipment in advance is very important. This can reduce the significant costs and risks caused by equipment failure or re inspection, allowing operators to maintain their market advantage without losing out due to various uncertain factors.
For domestic commercial equipment manufacturers, applying for hygiene certification in advance when entering the US market can greatly enhance the competitiveness of their products. Almost all major buyers will also choose to purchase products that have already been certified in the market.
（2） Common standards for food equipment certification
NSF/ANSI 2: Food Equipment
NSF/ANSI 3: Commercial Kitchen Washing Equipment
NSF/ANSI 4: Commercial Cooking, Reheating, and Electric Food Storage and Transportation Equipment
NSF/ANSI 5: Water heaters, hot water supply, water heaters, and heat recovery equipment
NSF/ANSI 6: Distribution of refrigeration equipment
NSF/ANSI 7: Commercial Refrigeration and Freezing Equipment
NSF/ANSI 8: Commercial Electric Food Processing Equipment
NSF/ANSI 12: Automatic Ice Making Equipment
NSF/ANSI 13: Food Waste Treatment Plants and Processing Equipment
NSF/ANSI 18: Manual Food and Beverage Dispensing Equipment
NSF/ANSI 20: Commercial Bulk Milk Dispensing Equipment
NSF/ANSI 21: Food grade plastic containers
NSF/ANSI 25: Food and Beverage Vending Machines
NSF/ANSI 29: Commercial spray type washing equipment cleaner and chemical agent feeder
NSF/ANSI 35: High pressure decorative laminates for food equipment surfaces
NSF/ANSI 37: Air Curtain at the Entrance of Food and Food Service Institutions
NSF/ANSI 51: Food Equipment Materials
NSF/ANSI 52: Auxiliary flooring
NSF/ANSI 59: Mobile Food Cart
NSF/ANSI 169: Special Purpose Food Equipment and Devices
NSF/ANSI 170: Glossary of Food Equipment Terminology
NSF/ANSI 184: Household Dishwashers
（3） The Importance of Certification
1. Market entry threshold: The North American market requires relevant products to pass North American food hygiene certification.
2. Consumer trust endorsement: The certification mark directly conveys product quality and safety, enhancing brand premium.
3. Compliance Risk Avoidance: Avoiding legal disputes or recall risks caused by non-compliance with standards.
（4） Certification application steps
1. Submit application: Fill out the application form and provide product information and technical documents.
2. Sample testing: The laboratory rigorously tests the samples for chemical composition and physical properties.
3. Factory review: Review the production environment, process flow, and quality control system.
4. Certification passed: Upon receiving the certificate, regular supervision and audit are required.
（5） Key points of certification review
1. Material compliance: Ensure the absence of harmful substances.
2. Process stability: The production process must be traceable and meet standard requirements.
3. Integrity of documents: Technical documents and inspection reports must be truthful and detailed.
◉ NSF/ANSI 51 Food Equipment Materials
NSF/ANSI 51: Food Equipment Materials
Minimum public health and hygiene requirements have been set for materials used in the manufacturing of commercial food equipment. Suitable for materials and finishes used in commercial catering service equipment such as broiler chickens, beverage dispensers, cutting boards, soup pots, etc. It is also suitable for components such as pipes, sealants, gaskets, valves, and other items used in various food equipment applications.
As a supplement to these requirements, the American National Standard NSF/ANSI 51 imposes restrictions on specific types of materials, including stainless steel, aluminum alloys, forged alloys, cast alloys, copper and copper alloys, glass and glass like materials, and wood. It also established standards and testing methods for cleanliness, corrosion resistance, impact resistance, wear resistance, heat resistance, and coating adhesion of food equipment building materials.
（1） NSF/ANSI 51 Three Important Area Definitions
Food Zone: refers to the food contact zone. The areas that come into direct contact with food, including those that may come back into contact with food due to condensation, splashing, reflux, and other reasons.
Splash Zone: refers to the food splash zone. Refers to areas that may come into contact with food due to condensation, splashing, and other reasons, but their condensation and splashing will not come into contact with food again.
Non food Zone: refers to the non food zone. It is neither a Food Zone nor a Splash Zone area.
（2） NSF/ANSI 51 General Requirements for Material Formulations
4.1.2 Food contact materials shall not contain lead, arsenic, cadmium, or mercury as intentionally added ingredients. Brass and bronze materials may contain lead, but must comply with the provisions of section 4.2.3.2.
4.1.3 Equipment that comes into contact with water, coffee, or tea (for human consumption) should have its lead content evaluated according to the weighted average lead content of NSF/ANSI/CAN 372 standard for drinking water system components - lead content. The weighted average lead content of contact materials and coating substrates should be ≤ 0.25%.
Suitable for water contact materials in water heaters.
For example, fermentation tanks, steam engines, combination ovens, and other equipment with similar humidification and evaporation paths are exempt from this requirement.
4.1.4 Coatings containing lead as an intentionally added ingredient shall not be used on surfaces of food equipment, including splash areas and non food areas.
Coatings with lead content (lead impurities) exceeding 0.06% shall not be used.
（3） NSF/ANSI 51 Requirements for Specific Types of Materials
4.2.1 Stainless steel
The stainless steel used in the product must be one of the following:
➢ AISI 200 series alloys;
➢ AISI 300 series alloys; or
➢ AISI 400 series alloys.
When used in food contact areas, the chromium content of stainless steel shall not be less than 16%. Stainless steel with a chromium content of less than 16% can be used for tableware, cutting tools, and similar applications that require sharp edges, provided that the alloy has been quenched or tempered through appropriate heat treatment processes.
4.2.2 Aluminum alloys
When aluminum or aluminum alloy is needed in the food contact area, the following conditions must be met.
Wrought alloys (sheet and extrusion) such as forged aluminum:
1xxx series alloys; 3xxx series alloys; 4xxx series alloys; 5xxx series alloys; 6xxx series alloys
➢ Cast alloys:
218.x; 308.0; 319.0; 332.0; 356.0; 360.0; 413.0; B443.0; 514.0; 520.0; 713.0.
4.2.3 Copper and copper alloys
4.2.3.1 Copper and copper alloys shall not be used in food contact areas or splash areas, except for those that have undergone anti-corrosion treatment or are only in contact with drinking water (non carbonated water) and are used under constant working pressure. The exceptions to this requirement are specifically specified for brass and bronze in section 4.2.3.2, and for copper nickel alloys in section 4.2.3.3.
4.2.3.2 Brass and bronze can only be used in food contact areas or splash areas after anti-corrosion treatment or when food contact is clearly and specifically limited to water, coffee, or tea.
4.2.3.3 Copper nickel alloy can only be used in food contact areas or splash areas when it has undergone anti-corrosion treatment or when it is explicitly and specifically restricted to contact with non acidic foods and beverages (i.e. foods and beverages with a pH value of 6.0 or above)
4.2.4 Glass and glass like materials
Glass and glass materials (including porcelain, enamel, and ceramic coatings) shall not be used on surfaces that come into direct contact with food and may be impacted by hard objects during use (such as countertops, tabletops, cutting boards, cooking surfaces), unless they comply with the provisions of section 4.2.4.1 and NSF/ANSI 2 standards.
4.2.4.1 Glass and glass materials can be used for cooking surfaces with grilles.
4.2.4.2 When used in splash areas and food areas that may be impacted by hard objects during use and are not in direct contact with food surfaces, glass and glass coatings shall meet the impact resistance requirements specified in Section 9.3.
4.2.4.3 When used on direct food contact surfaces that do not withstand impact, glass and glass coatings shall meet the impact resistance requirements specified in Section 9.4. When tested according to ASTM B916.6 standard, the adhesion level of glass coatings should reach level 3 or above.
4.2.4.4 Glass, except for lighting equipment, that may come into contact with it during use, routine maintenance, and cleaning, shall meet the following requirements:
Compliant with the impact resistance test of Class A glass in ANSI Z97.15 standard; or
Compliant with ANSI/UL 197; Impact resistance test in 10 standards; or
Compliant with the impact resistance test in BS 857:1967.7 standard.
4.2.5 Wood
4.2.5.1 Wood shall not be used in food areas unless it complies with the provisions of NSF/ANSI 2 standards.
4.2.5.2 When wood is used for non decorative purposes (i.e. structural purposes), it must be completely wrapped to avoid exposure.
4.2.5.3 When wood is used for decorative purposes, it must be polished smooth and sealed with a sealant that meets the requirements of the area of use. Decorative wood shall not be used on surfaces exposed to moisture or wear.
4.2.6 Solid surface materials
4.2.6.1 Solid surface materials should meet the requirements of the food contact area.
4.2.6.2 Solid surface materials should be composed of uniform materials.
（4） General Requirements for NSF/ANSI 51 Materials
5.1 The material should be smooth and easy to clean.
5.2 Corrosion resistance
5.2.1 The material should have corrosion resistance in the expected usage environment. Coatings that comply with the provisions of Section 6 can be used to impart corrosion resistance to materials.
5.2.2 Storage shelves suitable for humid environments
Storage racks made entirely or partially of metal materials specifically designed for the interior of refrigerators or freezers, as well as dishwasher areas, shall comply with the corrosion resistance requirements specified in Section 7.
Layers made of stainless steel from the 200 and 300 series or aluminum alloy specified in 4.2.2 are exempt from meeting corrosion resistance requirements.
Other requirements in the standard, including coating requirements in Section 6, also apply to storage racks.
Metallic coatings
Metal coatings should be applied in accordance with applicable ASTM standard specifications or equivalent specifications.
Appendix I-1 Table 1-1.1 lists appropriate ASTM standard specifications for common metal coating processes applicable to food equipment materials. The coating thickness and labeling should comply with the coating manufacturer's specifications for the intended use area.
Zinc coating should not be used in food contact areas.
◉ NSF/ANSI 7 Commercial Refrigeration and Freezing Equipment
NSF/ANSI 7 Commercial Refrigeration and Freezing Equipment
Minimum food protection and hygiene requirements have been established for the materials, design, manufacturing, construction, and performance of commercial refrigerators, freezers, and their related components. Intended to protect food from contamination and ensure that materials used to manufacture refrigerators and freezers are wear-resistant; Penetration of pests; And the effects of food, cleaning agents, disinfectants, refrigerants, and other substances that may come into contact with materials in the expected usage environment.
（1） The product range covered by NSF/ANSI 7
Requirements for refrigerators and freezers used for storing and/or displaying cold food. The types of refrigerators and freezers covered by this standard include but are not limited to:
Storage refrigerators (e.g. embedded refrigerators, under table refrigerators, walk-in refrigerators, push in refrigerators);
Storage freezers (such as embedded freezers, under table freezers, walk-in freezers, push in freezers);
Rapid pull-down refrigerators and freezers;
Refrigerated food transport cabinets;
Refrigerated buffet units;
Refrigerated food preparation units;
Display refrigerators for display purposes;
Beverage refrigeration coolers; and
Ice cream refrigerators.
（2） NSF/ANSI 7 Special Requirements
The food contact area and surfaces in direct contact with packaged food should be easily accessible and easy to clean.
Galvanized materials and other zinc alloy coating materials shall not be used inside food refrigeration storage compartments, except for compartments specifically designed for storing and/or displaying packaged food, or where the material is protected by additional coatings that comply with NSF/ANSI 51 standards.
Galvanized fasteners can be used in food areas, but should not be used in areas that come into direct contact with food.
Fasteners used for food storage compartments should be detachable. Rivets and other non removable fasteners can be used in the following situations:
- On electrical components and their casings; and
- Only used for storing or displaying packaged food in refrigerated cabinets (such as beverage refrigerators, self-service display refrigerators)
Within the food contact area, no other drainage devices shall be installed except for the drainage device of the condensate evaporator. The drainage device used for discharging condensed water should be constructed or installed in a position that prevents it from being used as a universal drainage device for food areas.
The minimum inner diameter of the drainage device should be 1.0 inch (25 millimeters)
Display refrigerators equipped with automatic defrosting systems or timed defrosting systems should have a drainage device installed at the lowest point of the compartment to allow water to be discharged into the device
◉ Compliance Services
All commercial food equipment entering the North American market, as well as related equipment that affects or may affect public health, must obtain North American food hygiene certification.
As a professional third-party testing and certification service organization, Jiayu Testing has a professional testing technology team, equipped with advanced instruments and equipment, proficient in various regulatory standards, and can provide North American food hygiene certification ETL Sanitation certification services for commercial food equipment exported to the North American market. It can help customers seize the opportunity in international market competition.
In addition, Jiayu Testing also provides FCM food contact material testing services for various types of food contact materials (such as plastics, coatings, metals, silicone, glass ceramic enamel, bamboo, wood, paper, cardboard, etc.) in China, the United States, the European Union and its member states (France, Italy, Germany, etc.), Japan, South Korea and other countries to ensure that your products meet the regulatory requirements of each country. Welcome to contact us at 400-9269-886 !
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