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NSF/ANSI 3-A 14159-2-2003

Hygiene Requirements for the Design of Hand Held Tools Used in Meat and Poultry Processing

This standard applies to hand held tools intended for use in the slaughter, processing, and packaging of meat and poultry products.

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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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