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NSF International informs all stakeholders that the NSF/ANSI standards listed below shall be maintained using continuous maintenance. Additional standards may be identified and added to this list in the future.
According to NSF's standards development and maintenance policies, all sections of a standard will be reviewed every five years.
An issue document can be completed by any stakeholder to suggest a modification to an existing standard. The procedure for completing the issue document is also available. Issue documents can be returned:
| Standards Currently on Continuous Maintenance | |
|---|---|
| NSF/ANSI 2 | Food equipment |
| NSF/ANSI 3 | Commercial warewashing equipment |
| NSF/ANSI 4 | Commercial cooking, rethermalization and powered hot food holding and Transport equipment |
| NSF/ANSI 5 | Water heaters, hot water supply boilers, and heat recovery equipment |
| NSF/ANSI 6 | Dispensing freezers |
| NSF/ANSI 7 | Commercial refrigerators and freezers |
| NSF/ANSI 8 | Commercial powered food preparation equipment |
| NSF/ANSI 12 | Automatic ice making equipment |
| NSF/ANSI 13 | Refuse processors and processing systems |
| NSF/ANSI 14 | Plastics piping system components and related materials |
| NSF/ANSI 18 | Manual food and beverage dispensing equipment |
| NSF/ANSI 20 | Commercial bulk milk dispensing equipment |
| NSF/ANSI 21 | Thermoplastic refuse containers |
| NSF/ANSI 24 | Plumbing system components for manufactured homes and recreational vehicles |
| NSF/ANSI 25 | Vending machines for food and beverages |
| NSF/ANSI 29 | Detergent and chemical feeders for commercial spray-type dishwashing machines |
| NSF/ANSI 35 | High pressure decorative laminates for surfacing food service equipment |
| NSF/ANSI 36 | Dinnerware |
| NSF/ANSI 37 | Air curtains fore in food and food service establishments |
| NSF/ANSI 40 | Residential wastewater treatment systems |
| NSF/ANSI 41 | Non-liquid saturated treatment systems |
| NSF/ANSI 42 | Drinking water treatment units-Aesthetic effects |
| NSF/ANSI 44 | Residential cation exchange water softeners |
| NSF/ANSI 46 | Evaluation of Components & Devices used in Wastewater Treatment Systems |
| NSF/ANSI 49 | Class II (laminar flow) biosafety cabinetry |
| NSF/ANSI 50 | Equipment for Pools, Spas, Hot Tubs, and Other Recreational Water Facilities |
| NSF/ANSI 51 | Food equipment materials |
| NSF/ANSI 52 | Supplemental flooring |
| NSF/ANSI 53 | Drinking water treatment units-Health effects |
| NSF/ANSI 55 | Ultraviolet microbiological water treatment systems |
| NSF/ANSI 58 | Reverse osmosis drinking water treatment systems |
| NSF/ANSI 59 | Mobile food carts |
| NSF/ANSI 60 | Drinking water treatment chemicals-Health effects |
| NSF/ANSI 61 | Drinking water system components-Health effects |
| NSF/ANSI 62 | Drinking water distillation systems |
| NSF/ANSI 75 | Non-potentially hazardous foods |
| NSF/ANSI 143 | Environmentally preferable products - Hard surface cleaners |
| NSF/ANSI 170 | Glossary of food equipment terminology |
| NSF/ANSI 173 | Dietary Supplements |
| NSF/ANSI 177 | Shower filtration systems - Aesthetic effects |
| NSF/ANSI 184 | Residential dishwashers |
| NSF/ANSI 222 | Ozone generators |
| NSF/ANSI 245 | Wastewater treatment units - Nitrogen reduction |
| NSF/3-A/ANSI 14159-1 | Hygiene requirements for the design of meat and poultry processing equipment |
| NSF/3A/ANSI 14159-2 - 2003 | Hygiene requirements for the design of hand held tools used in meat and poultry processing equipment |
| NSF/3A/ANSI 14159-3 | Hygiene requirements for the design of mechanical belt conveyors used in meat and poultry processing equipment |