•    NSF/ANSI Standard 2: Food Equipment
•    NSF/ANSI Standard 4: Commercial cooking, re-thermalization and powered 

      hot food holding and transport equipment
•    NSF/ANSI Standard 7: Commercial refrigerators and freezers
•    NSF/ANSI Standard 51: Food equipment materials

Course Content:
•    Physical design and construction requirements
•    Performance testing protocols
•    Material formulation requirements
•    Scope of each standard and key definitions
•    The NSF product certification process 

Prerequisite: Experience in restaurant inspection.

About the Trainer: Harry Grenawitzke, a Registered Sanitarian who is a former President of the National Environmental Health Association (NEHA) and the American Academy of Sanitarians (AAS). He served previously as the NSF Vice President, Regulatory Affairs, and has over 39 years of experience in Environmental Health in both the public (20 years) and private sectors. In addition to Plan Review he teaches courses in HACCP Food Manager Certification, Temporary Food Events and consults with a number of corporations and the US Department of Justice. 

About NSF: NSF International, a not-for-profit, non-governmental organization, is the leading global provider of public health and safety risk management solutions in the areas of food, water, indoor air and the environment (www.nsf.org).  NSF provides product certification and safety audits for the food and water industries.  Other services include management systems registrations delivered through NSF International Strategic Registrations, Ltd. and education through the NSF Center for Public Health Education.  NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment. Founded in 1944, NSF is headquartered in Ann Arbor, Michigan and serves companies in 80 countries.

Courses Held:

April 30, 2010, Battle Creek, MI

Information courtesy of NSF International