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Displaying 85 - 90 of 405
Oven Mitts Used in Commercial Food Service
This protocol addressses the heat resistance, wet and dry thermal protective performance, flame resistance, durability and cleanability of commercial food service oven
Status :
Withdrawn
Published Date :
Certification Body :
NSF International
Bathroom Tissue Disposed into Septic Systems
This protocol determines the fate and impact of bathroom tissues intended for disposal into septic systems. Requirements include impacts on septic tank effluent quality, sludge and scum
Status :
Withdrawn
Published Date :
Certification Body :
NSF International
Health Effects From Rainwater Catchment System
This protocol covers gutters, barrier materials and/or catchment surfaces (coatings, paints and liners) placed on rooftops and ground surfaces that come into direct contact with rainwater that is collected for drinking
Status :
Withdrawn
Published Date :
Certification Body :
NSF International
Health Effects and Corrosivity of Commercial Espresso Machine Chemical Cleaners
This protocol specifies the health effects and corrosivity requirements for a chemical cleaner when used in a commercial espresso
Status :
Withdrawn
Published Date :
Certification Body :
NSF International
Sanitization Performance of Residential Clothes Dryers
This protocol established minimum requirements for performance of residential clothes dryers with respect to their ability to sanitize typical household laundry after
Status :
Withdrawn
Published Date :
Certification Body :
NSF International
Disposable Food Contact Gloves
This protocol covers disposable single-task gloves typically used for food handling, preparation, and service tasks. This protocol establishes criteria for product quality in terms of toxicology (indirect food additive), physical properties (tensile strength, elongation), barrier resistance (leakage), and sanitation (bioburden).
Status :
Withdrawn
Published Date :
Certification Body :
NSF International