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This Standard establishes minimum public health and sanitation requirements for materials used in theconstruction of commercial food equipment. The requirements of this Standard are intended to ensurethat the composition and surface finish of food equipment materials are such that a material will notadulterate food nor render food equipment difficult to clean and sanitize.

Product Details

Published:

01/04/2012

ANSI:

ANSI Approved

Number of Pages:

34

File Size:

1 file , 780 KB

Redline File Size:

2 files , 3.7 MB