Many restaurateurs have been putting off kitchen renovations while waiting for business to pick up, and now that the economy is moving again and food safety managers have access to government backed loans that can be used for improvements, industrial kitchen renovations are on the rise. Food business owners cannot simply install any piece of equipment they want when upgrading their facility, so what exactly does the Minnesota food code require when it comes to equipment certification? We’ve created this guide to equipment certification for food safety managers
Equipment Certification Rules and Food Safety Managers
If you’re shopping for new industrial restaurant equipment, be aware that most mechanical, storage, refrigeration and cooking equipment must be certified by an American National Standards Institute (ANSI) accredited certification program. The most common ANSI certification programs include:
- NSF International (NSF)
- Intertek (ETL Sanitation)
- Underwriters Laboratory (UL)
- Baking Industry Sanitation Standard Committee (BISSC)
While these aren’t the only ANSI accredited programs, chances are if you’re purchasing your hardware from a major distributor, food safety managers should easily find an equipment certification sticker backed by one of these standards. If you’re unsure, the paperwork included in your purchase should document whether or not your equipment has been approved by one of these standards.
Most large industrial equipment will generally require certification. Items that must be certified for use include:
- Mechanical warewashing equipment
- Mechanical meat tenderizers, slicers and grinders
- Walk-in freezers and refrigerators
- Cooking equipment
- Food preparation surfaces and warewashing sinks
There are a few exceptions to certification standards. Food safety managers don’t need to be concerned about certifications for toasters, microwaves and other small appliances. Special event food stands also receive an exemption from certification regulations.
When in doubt about equipment certification, food safety managers should remember your equipment must be designed for commercial use. With the exception of toasters, microwaves and chest freezers, kitchen equipment designed for home use will not have passed certification standards for use in an industrial kitchen.
Do you have any plans on upgrading your kitchen equipment?
