Food Equipment Certification

NSF standards and certification serve as the benchmarks by which all commercial foodservice equipment products are measured.
Biscuit production in a factory on a conveyor belt

In fact, NSF originally brought together key stakeholders back in the 1940s to develop the first consensus standards for restaurant equipment sanitation. Public health inspectors liked what they saw, and began requiring product certification to NSF/ANSI standards.

Today, U.S. requirements for NSF standards certification are so prevalent that it is virtually impossible to build a new restaurant or commercial kitchen without NSF. It is the most specified certification, and the most recognized mark in the industry.

Over 75 years ago, NSF International brought key industry stakeholders together to facilitate the development of the first consensus standards for restaurant foodservice equipment. Since then, NSF has jointly developed over 75 standards and certified thousands of products as safe to use in commercial food settings.

NSF food equipment standards include requirements for material safety, to ensure the product will not leach harmful chemicals into food; design and construction, to ensure the product is cleanable and is not likely to harbor bacteria; and product performance. NSF certification to these standards also includes audits of the production facility to ensure the product is made using good manufacturing practices.

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