As required by ANSI, Standards must be reviewed at least every five years. In accordance with this requirement, an e-mail was sent to the Joint Committee requesting modification to NSF/3-A/ANSI 14159-2 Hygiene requirements for the design of hand held tools used in meat and poultry processing equipment. The Joint Committee reviewed the Standard and is recommending the normative references, the requirements in 4.1.1 – Unacceptable materials and Annex A be updated. |
