Nice video. One point of correction. FDA Food Code recommendations - which nearly every state has adopted and currently uses - do NOT require foodservice materials to carry an NSF mark. As long as the material is smooth, durable, nonporous & easily cleanable then it meets the recommendation (standard) outlined in the Food Code. The NSF mark should be viewed for what it is; third-party certification that a surface, equipment, utensil or other foodservice material has been rigorously tested and found to comply with recommendations (standards) detailed in the FDA Food Code, CFRs, etc. While a state or county inspector may say they prefer to see the NSF mark, it is NOT required and cannot be enforced.
Thanks for letting us know! We didnt know that all these years. It was assumed that NSF was a requirement because the health inspectors simply say "we want to see the label" so we assumed it was. This is great to knowledge that we will share. Thank you.
@@shaveicesupplies - the request to see the equipment’s label is likely to verify the unit does not include a UL listing which stipulates “HOUSEHOLD USE ONLY” or “NOT APPROVED FOR COMMERCIAL USE”. If an inspector were to see such a label then using the equipment commercially would not be allowed for safety/fire preventions reasons.
I live in Santa Clara county and their website says the following equipment is NSF, ANSI and UL Sanitation certified for the equipment, such as sinks, refrigeration units, shaver, etc
@@ATFstein - Santa Clara California, I assume? California is the ONLY state that has NOT adopted FDA Food Code recommendations…go figure! 🙄Regardless of what the Santa Clara website says - verbiage was likely written by web designer, not a regulator - it would be worth a little time to review the specific language of California’s regulation. I may do so as well. I’ve supported foodservice clients in more than 24 states (including California) and most health inspectors, plan review specialists, etc. are notorious for “requiring” NSF equipment even when there is no corresponding regulation to back it. One of my specialties is “checking the checkers” to both ensure health departments stay within their guardrails while simultaneously assisting foodservice brands, owners, managers in their navigation of a truly confusing regulatory environment.
