NSF conducts an initial physical evaluation of the equipment, either at the production site or the processing facility. Given the size of some of the meat and poultry equipment, NSF offers manufacturers the option of evaluating the equipment at the user's processing facility, because this may be the only site where the equipment is completely assembled. This evaluation includes a review of the materials and the design and construction requirements as specified in NSF/ANSI/3-A Standard 14159-1-2000.
NSF reviews the Risk Assessment (prepared by the manufacturer in accordance with the Standard) to assure that all public health concerns related to the design, operation, and cleaning of the equipment have been addressed. The Standard also requires the manufacturer to provide for review manuals that include cleaning, maintenance, and installation procedures.
There are some significant differences between NSF/ANSI/3-A Standard 14159-1-2000 for Food Processing Equipment and current NSF Standards for Food Equipment. For meat and poultry processing equipment, there are only two zones: Product Contact Zone and Non-Product Contact Zone. There is also no Splash Zone as there is in food equipment.