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Fire Up the BBQ Grill, Made Safer Thanks to Standards

6/06/2019

Independence Day, Labor Day, and every weekend in between offer families the perfect opportunity to fire up the grill and enjoy a classic backyard barbeque with loved ones. Thanks to standards for outdoor cooking appliances and the foods being served, barbeques are as safe as they are satisfying.

Gas powered grills give home chefs an easy-to-use method of cooking everything from burgers and hot dogs to corn, peppers, and even pineapple. ANSI Z21.89-2017/CSA 1.18-2017, Outdoor cooking specialty gas appliances, is a standard that guides table top gas grills, fryers, boilers, smokers, and similar appliances that use gas and are newly produced for outdoor cooking. It was developed by CSA America, a member and accredited standards developer of the American National Standards Institute (ANSI).

Electric barbeques are another popular option for outdoor chefs. IEC 60335-2-78 Ed. 2.2 b:2019, Household and similar electrical appliances - Safety - Part 2-78: Particular requirements for outdoor barbecues, deals with the safety of electric outdoor barbeques with a rated voltage being not more than 250V. This International Standard was developed by the International Electrotechnical Commission (IEC)’s Technical Committee (TC) 61, Safety of household and similar electrical appliances. Secretariat duties for TC 61 are performed by Underwriters Laboratories (UL), an ANSI member and audited designator. UL also serves as the U.S. National Committee (USNC)–approved U.S. Technical Advisory Group (TAG) Administrator to IEC TC 61, carrying U.S. positions forward to the committee.

Whether your guests request a traditional beef hamburger, a turkey burger, or even a veggie burger, every patty prepared on the grill can be enhanced with the right toppings. Standards developed by the International Organization for Standardization (ISO) guide the storage, cooling, and transport of many common burger toppings, including:

- Lettuce: ISO 8683:1988, Lettuce -- Guide to precooling and refrigerated transport

- Tomatoes: ISO 5524:1991, Tomatoes -- Guide to cold storage and refrigerated transport

- Cucumbers (for pickles): ISO 7560:1995, Cucumbers -- Storage and refrigerated transport

These standards were developed by ISO TC 34, Food products, subcommittee (SC) 3, Fruits and vegetables and their derived products. ANSI is the U.S. member body to ISO.

Standards play an important role in assuring the wellbeing of those attending a barbeque, but it’s also critical to follow guidelines for safe grilling. The National Fire Protection Association (NFPA), an ANSI member and accredited standards developer, offers a list of tips and recommendations for a fire-safe barbeque, including keeping your grill clean by removing grease or fat buildup from the grills and trays below the grills; making sure your gas grill lid is open before lighting it; and placing the grill well away from the home, deck railings, and out from under eaves and overhanging branches.

Enjoy good food and company this summer with a barbeque, made safer thanks to standards.

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As the voice of the U.S. standards and conformity assessment system, the American National Standards Institute (ANSI) empowers its members and constituents to strengthen the U.S. marketplace position in the global economy while helping to assure the safety and health of consumers and the protection of the environment.

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