Good Eating: NSF Makes Its Mark on Where You Dine Around the Globe
Think water filters and vitamins, and it’s easy to spot the NSF mark.
You bet. Since 1944, our experts have been offering a safety recipe for gourmets, too, through our focus on the science of good eating. We’re all about building the relationship of food and culture to keep you healthy at restaurants and eateries around the world.
That’s important to know, as now more than ever, the COVID-19 pandemic has made many of us afraid or hesitant to dine out. This is understandable, with the amount of misinformation out there. But thanks to regulations regarding the people who handle food and the equipment in restaurants, most places are as clean and sanitary as ever — or more so.
NSF’s role in restaurant sanitation has been that of a vigilant influencer of commitment, science, and trust.
Our experts play a key role in upholding these regulations, inspecting thousands of your favorite fast-food, quick-service and full-service restaurants. At Wendy’s, for example, we also train managers with EyeSucceed augmented-reality smart glasses on protocols to bolster food safety practices.
NSF’s role in restaurant sanitation has been that of a vigilant influencer of commitment, science, and trust. Our certifications go back to the 1940s, when NSF brought key restaurant industry and safety stakeholders together to develop the first consensus standards for restaurant equipment. Public health inspectors jumped on board and began requiring NSF product certification for restaurants around the world.
Our standards and certifications serve as the benchmarks by which all commercial food service equipment products are measured.
Products that are NSF certified in the food industry include:
- Food equipment
- Water heaters
- Commercial refrigerators
- Storage freezers
- Manual food and beverage dispensing equipment
- Oven mitts
- Knives and other tools used around food and prep areas