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NSF International

NSF International, founded as the National Sanitation Foundation, works to standardize sanitation and food related requirements. Later expanding into other industries and changing their name to NSF International, NSF has a strong focus on food and water safety, as well as certification and testing for those fields. Serving companies in other 150 countries, NSF-developed standards play a key role in health codes in America and abroad. Standards from NSF are available both individually, directly through the ANSI webstore, and as part of a Standards Subscription. If you or your organization are interested in easy, managed, online access to standards that can be shared, a Standards Subscription may be what you need - please contact us at: StandardsSubscriptions@ansi.org or 1-212-642-4980 or Request Proposal Price.

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NSF/ANSI 49-2019

Biosafety Cabinetry: Design, Construction, Performance, and Field Certification

This Standard applies to Class II (laminar flow) biosafety cabinetry designed to minimize hazards inherent in work with agents assigned to Biosafety Levels 1, 2, 3, or 4. It also defines the tests that shall be passed by such cabinetry to meet this Standard. This Standard includes basic requirements for the design, construction, and performance of biosafety cabinets (BSCs) that are intended to provide personnel, product, and environmental protection; reliable operation; durability and structural stability; cleanability; limitations on noise level; illumination; vibration; and motor / blower performance.


NSF/ANSI 51-2019

Food Equipment Materials

This Standard establishes minimum public health and sanitation requirements for materials used in the construction of commercial food equipment. The requirements of this Standard are intended to ensure that the composition and surface finish of food equipment materials are such that a material will not adulterate food nor render food equipment difficult to clean and sanitize. 


NSF/IPEC/ANSI 363-2019

Good Manufacturing Practices (GMP) for Pharmaceutical Excipients

This Standard is intended to define good manufacturing practices (GMP) for excipient manufacture and distribution3 for use in drug products


NSF/ANSI 49-2019

Biosafety Cabinetry: Design, Construction, Performance, and Field Certification

This Standard applies to Class II (laminar flow) biosafety cabinetry designed to minimize hazards inherent in work with agents assigned to Biosafety Levels 1, 2, 3, or 4. It also defines the tests that shall be passed by such cabinetry to meet this Standard. This Standard includes basic requirements for the design, construction, and performance of biosafety cabinets (BSCs) that are intended to provide personnel, product, and environmental protection; reliable operation; durability and structural stability; cleanability; limitations on noise level; illumination; vibration; and motor / blower performance.


NSF/ANSI/CAN 61-2020/NSF/ANSI/CAN 600-2019

Drinking Water System Components - Health Effects (Includes NSF/ANSI/CAN 600-2019)

This Standard establishes minimum health effects requirements for the chemical contaminants and impurities that are indirectly imparted to drinking water from products, components, and materials used in drinking water systems. This Standard does not establish performance, taste and odor, or microbial growth support requirements for drinking water system products, components, or materials.


NSF/ANSI 173-2020

Dietary Supplements

The purpose of NSF/ANSI 173 is to serve as an evaluation tool for analyzing dietary supplements. Certification to this Standard serves as a communication tool between manufacturers of ingredients and finished product, retailers, healthcare practitioners, and consumers. This Standard provides test methods and evaluation criteria to allow for the determination that a dietary supplement contains the ingredients claimed on the label, either qualitatively or quantitatively, and that it does not contain specific undeclared contaminants. In some instances, validated laboratory methods are not yet available for analyzing certain ingredients. In such cases, new methods will be added to this Standard as they become available.


NSF/ANSI 2-2019

Food Equipment

Equipment covered by this Standard includes, but is not limited to, bakery, cafeteria, kitchen, and pantry units, and other food handling and processing equipment such as tables and components, counters, tableware, hoods, shelves, and sinks.


NSF/ANSI 455-4-2020

Good Manufacturing Practices for Over-the-Counter Drugs

This Standard is intended to define a standardized approach for auditing to determine the level of compliance of over-the-counter (OTC) drug products to 21 CFR Part 210 Current Good Manufacturing Practice in Manufacturing, Processing, Packing, or Holding of Drugs; General and 21 CFR Part 211 Current Good Manufacturing Practice for Finished Pharmaceuticals, well as incorporating additional retailer requirements. It refers to the requirements for good manufacturing practices (GMPs) applicable to all OTC drugs. It will assist in the determination of adequate facilities and controls for OTC drug manufacture with sufficient quality to ensure suitability for intended use.


NSF/ANSI 53-2020

Drinking Water Treatment Units - Health Effects

The point-of-use and point-of-entry systems addressed by this Standard are designed to be used for the reduction of specific substances that may be present in drinking water (public or private) considered to be microbiologically safe and of known quality. Systems covered under this Standard are intended to reduce substances that are considered established or potential health hazards. They may be chemical or particulate (including filterable cysts) in nature. It is recognized that a system may be effective in controlling one or more of these contaminants, but systems are not required to control all. Systems with manufacturer claims that include components or functions covered under other NSF or NSF/ANSI Standards or Criteria shall conform to the applicable requirements therein. Systems covered by this Standard are not intended to be used with drinking water that is microbiologically unsafe or of unknown quality without adequate disinfection before or after the system.


NSF/ANSI/3A 14159-1-2019

Hygiene Requirements for the Design of Meat and Poultry Processing Equipment

Applies to equipment intended for use in the slaughter, processing, and packaging of meat and poultry products, excluding hand held tools and mechanical belt conveyors. The requirements are to be applied by designers and manufacturers who in turn are to provide guidance to the users for the intended use of the equipment.


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