Name: NSF Sanitation Certification of Commercial Food Equipment
Uploaded: 2025-07-23T09:45:10.181Z
Duration: 1 h 45 min 4 s
Description: NSF Sanitation Certification of Commercial Food Equipment

Transcript for "NSF Sanitation Certification of Commercial Food Equipment": Hi, everybody. Welcome. Good morning. Good afternoon. Well, good evening, everyone. I I hope you all can hear me very loud and clear. We are so excited to have you you here for today's webinar on NSF sanitation certification of commercial food equipment. We'll be starting in just a few minutes. So, please take this time to ensure your audio is working properly. Feel free to introduce yourself in the chat, and let us know where you're joining from. We would like to hear from you. My name is Rashida Pong, or you can call me next. I'll be assisting you for today's session. Before we get started, I just want to cover a few quick housekeeping notes. To ensure a smooth experience for everyone, only the speakers will have the microphone access during the session. If you encounter any technical issues, please, try refreshing your browser or checking your Internet connection. If problems continue, feel free to reach out in the chat, and we'll do our best to assist you promptly. Additionally, I'd like to highlight a useful feature on go tab. You can enable live transcript by clicking the CC button at the bottom right of your screen. This feature provides a caption in your preferred language, making it easier for to follow along throughout the session. There may be a slight two to three seconds delay in the caption. Please keep that in mind. Feel free to enable this feature at any time. Alright. Before we begin, let's make a take a moment to talk about why today's webinar is relevant and how it can benefit you. This session is especially valuable if you are exporting commercial food equipment to North America, involved in development and design of new products for the, for the North America, market, or working on current, future NSF certification project. By the end of this webinar, you'll be able to determine whether NSF certification is applicable to your product, understand the certification process, and what will be reviewed, and look ahead to the next steps in your path toward the certification. We want to make this session as informative and interactive as possible. So a few quick notes here. All live attendees will be able to download, the support document during the session. If you have any questions, please drop them in the chat box or q and a box, and we will address as many as possible during the webinar. Alright? And at the end of the webinar, a short online survey you appear. We would appreciate your feedback to help us improve future session. You can also indicate if you would like us to follow you. And don't worry if you need to step away during the webinar because on demand recording will be sent to our registrants to watch anytime you can. Okay. Now here's a quick look at today's agenda about NSF will be covered by mister Arpit Goel, and, the rest would be covered by our main speaker, miss Anne Dillon. NSF sanitation certification, NSF food equipment standards, the certification process, benefits of certification, what we can do for you, and the last session is the live q and a. We are thrilled to have you with us, and we hope you find this session insightful and real valuable. Alright. Without further delay, please allow me to introduce our first speaker, mister Arpit Goel, our senior account manager for food equipment at NSF. He will begin today's session by providing an overview of NSF and our mission in the food equipment industry. Afi Goel is senior account manager for food equipment at NSF. Afi brings more than eleven years of experience in the testing, inspection, and certification industry. We did expertise in commercial food equipment certification and NSF non food compounds program. Since joining NSF in 02/2014, Arpit has done his early career as a sales specialist in food services to provide exceptional account management support for clients who's seeking for food equipment certification. His approach combines technical insights with a strong commitment to client relationships. He holds a master of business administration degree and is driven by a passion for guiding companies through the complexity of the certification, bringing quality, confidence, and real world solutions every step of the way. Please join me in welcoming mister Arpit Goyal. Happy, over to you. Hi. Hi. Thank you, Nat. Thank you for the warm welcome. Good afternoon, everyone. My name is Arpit, and I'm based in NSF India office. To begin, I'll share a brief introduction to NSF and walk you through a bit of our history and background of NSF to help set the context for the today's discussion. NSF was found NSF was founded in 1944, and since then, our mission has been clear and unwavering to improve human health and planet. This mission is brought to life every day by thousands of our dedicated team members around the world, including microbiologists, toxologists, chemists, engineers, environmental, and and public health professionals, all working together to protect and advance public health and safety. So a key milestone in our history, like NSF history. As I mentioned earlier, NSF was founded in 1944 with mission focused on scientific research to drive meaningful improve improvements in the public health and sanitation. In 1950, we introduced our first food equipment standard, marking a major step forward in food safety. Over the following years, we have expanded our standards to cover a wide range of products, product categories, including pipe pipes, water wastewater treatment systems, and many more. From there, our journey has, continued to evolve. And today, we are actively serving industries across the food, water, pharmaceuticals, and many other industries and always committed to public health and safety and sustainability. NSF has been a trusted name in the industry for over eighty years, and we have published more than 160 standards and protocols, certified over 657,000 products, and conducted more than 300,000 audits annually. We we serve clients in over 180 countries and operates more than 45 of more than 45 offices and laboratories worldwide. And here's the glimpse of our some of our offices with, the, countries. And NSF is a mark of trust, which represents that the product or operations has been certified by the most esteemed independent certification organization. It is recognized as a trusted and a valuable and valued by the customers, manufacturers, retailers, and regulatory agencies worldwide. Here are the some of our safety marks, NSF marks, which represents the quality and the standards. We we are into like, as I mentioned previously, we are into, multiple categories for the certifications and audits and trainings. Here are the some glimpse of deep expertise in our focus sector, food and beverages, water system, life science, nutrition and personal care, and transport. Thank you, everyone. Now I would like to hand over to my colleague, Anne William, and she's based in a Brussels office and currently serves as a business lead for the food equipment in the EMEA region. She has been with NSF for the for past thirty five thirty one years and brings wealth of experience and insights to the team. Anne leads NSF's product certification team across Europe and has been a key driver behind the HCVEU program. She holds a master degree in bioengineering. Over to you, Anne. Thank you, Arpit, also for correcting thirty five to thirty one years. It makes me feel old enough. Welcome, everybody. I'm happy that you are taking the time to follow this presentation and for your interest in the NSF certification services, for food equipment. So, as the as we showed in the agenda, the we will start with some general information about the program. First of all, the scope of the program. It is specifically intended for certification of commercial food equipment. That means that it's also only, intended for equipment used in food service, so in places that serve customers, hotels, restaurants, and so on. It specifically does not include equipment that is used in an industrial environment like food factories. It's also not intended for machines that are more for the household market. It's only for the commercial equipments. It is based on US regulations. So the legal requirement for any equipment used to serve customers in The US is that the equipment needs to meet all the requirements that are set in the FDA food code. So the FDA food code, the last edition is, shown on the slide, is a book that is published regularly by the FDA, and it will set requirements for any aspect any food safety aspect that is relevant for equipment that is used to serve customers, and we'll go into detail later on what aspects, they are. Now the compliance to this FDA food code is something that is verified very strongly in The US by the state jurisdictions. So these are offices, public health offices, that have inspectors that go into all the restaurants in their jurisdiction, and their job is to verify that all the equipment used in these kitchens is meeting the FDA foods codes. They can do that without an NSF mark. The NSF certification is not legally required. However, as you can imagine, it is not easy for an inspector to come into a kitchen and to do all the work to verify the food safety aspects of a piece of equipment. That is where the NSF certification comes in. NSF standards are written in a way that they will meet or exceed the FDA food code requirements. Also, NSF is a third party certifier, so we are not dependent from the manufacturers. We are not dependent from the US government. We are a completely independent third party verification that a piece of equipment will meet the FDA food code, requirements. That makes it easier both for the manufacturer, for the end user that installs the equipment, and for the inspector that is visiting the restaurants in his jurisdiction to verify that all the equipment is meeting the legal requirements, just by looking basically at the NSF mark on the equipment. That's also why it really although it is not a legal requirement, it certainly is considered a passport for exports into The US, market because many customers in The US will be insisting on buying all the equipment that has the NSF mark so that they can be sure that they or their end users will not get into any problem with their, with with their local ins public health inspectors. So as I said, NSF has been writing standards, for any type of, food equipments. There are multiple standards within the food equip equipment program, but all of them are based on the same principle. They establish minimum requirements. That's important. We don't give out bronze, silver, and golden stars for good enough or very good equipment. It is a minimum requirement that we set for food production. For the three relevant aspects that exist within certification, we will look at materials. We will look at the design and construction of the piece of equipment. And in some cases, there will also be some performance testing required as part of the certification process depending on the end use of the equipment. As historically growing, the program developed multiple standards. And at the moment, we have standards for any type of, food equipment that you find in a commercial kitchen. So on this slide, we can see some of the most relevant standards. In total, we have 22, each with their own scope of equipment. These are some of the more popular or the more, the more used ones that we see. For example, NSF standard two is the one that would be used for simple equipment that is not heated, not refrigerated, not powered by motors like shelving, for example, pots and pans, cutting boards, and so on. NSF four is a very popular standard for anything, basically, that is hot. So it could be ovens. It could be hot food holding. Coffee machines would also fall under this, standard. NSF seven is then our standard for any refrigerated equipments. So that could be refrigerators, freezers, pizza making, pizza making devices, and so on and so further. Last but not least, for example, NSF one six nine is also a very interesting standard because this is the standard where we certify, basically, machines that are not specifically covered under the scope of any of the above standards. So if there is unique pieces of equipment that are being developed in the ever growing markets of the food industry that do not 100% fit into the scope of the individual standards, we still can certify them under NSF one six nine. I already mentioned that we have developed the standards to meet The US legal requirements. The way that this is done is in an what we call our joint committee. The joint committee is, an assembly where we have, representatives from the three interest groups about food equipment, which is the industry, so the manufacturers, the regulators, that would be mainly the FDA, of course, and then also the consumers, the end use people for the food equipment. So NSF doesn't write the standards. NSF is the organizer of the joint committee where these three interest groups come together in equal distribution. They reach, hopefully, a compromise. And based on that compromise, NSF will write the standards and offer certification services against the standards. And as you can see, because the industry is that is, represented in there as well, these are representatives of food equipment manufacturers that will make sure that the compromise that is reached is realistic also for manufacturers globally. The certification process itself, it comes in several steps. NSF has chosen to make the NSF certification a lean process, which means that we try to keep our process very predictable. Predictable not only in requirements, but also in costs. So that's we want to ensure that when we quote you for the certification of a specific type of equipment, that the final invoice at the project will 100% match the original quote provided without any surprises. That is a very important principle for NSF. It does mean that we will need quite detailed product information on the ranges that you wish to certify so that we can easily determine all the verification and testing and the work that will need to be done on the product to certify it. But so once we have the product information, we will present you with a quote. We will ask you some, information about the company, of course. And then if you if you start the certification process, we will generate and discuss all the technical information about the product, which is then, checked by the technical team, and all the activities will be set up. The material review, the review of the design, the audit to the production facility. All these activities will be will be done at the same time. You will always get a detailed report of any non compliances that we find in any of the aspects, and we will help you to find a good resolution for any of these problems. Once that you have been able to resolve all the non compliances found in the technical review and the audits, we will be able to process the certification, which will then give you the right to put the NSF logo on the equipments. So a little bit more detailed on the various aspects that we verify. So first of all, materials is a very important aspect of our certification. And and the main part of this aspect is, of course, the main focus in here is the, review of the materials that are located in the food zone. So the requirement for all the materials in the food zone is that they will need to meet our materials standard, NSF 51, which means for nonmetals that they must be found to be FDA compliant for use in a food zone. So that is the main part of the material review. We also do have requirements for the outside of the equipment, what we call the splash zone. There, it will be more about corrosion resistant, for examples. And for, the fact that surface, which is the second aspect, surfaces that are exposed to cleaning or to, the or to the to the end user always need to be smooth, easily cleanable, and corrosion resistance. Next aspect is design. So here, we have eighty years of experience where we have in the standard a very detailed list of design requirements that we use to see if your equipment is easily cleanable. If it can be disassembled and easily cleaned like that, if there is, in some cases, an automatic cleaning foreseen to clean a foot circuit, That will be reviewed as part of the design step. And then, again, performance testing. This is not something that is a requirement for every equipment. It is typically where, we have to perform testing on food safety related aspect of the machine, which were the two typical things are temperature. So we wanna make sure that cold equipped refrigerated equipment keeps a food safe temperature. Or microbiological testing, for example, a millet circuit on a coffee machine that is cleaned automatically. We will perform a microbiological test to make sure that the, automatic cleaning is capable to really make the circuit sanitized. Last but not least, because this is through certification, not just one time verification, we will also need to perform a visit to the final assembly location initially and also annually where we will verify good manufacturing practices, but also very important traceability. So during the initial step and during the annual audits after certification, the main purpose of the audit will be to verify that the equipment is still made in full compliance with all the aspects that we have certified during the original certification project. So, again, here, it's basically a repeat of what I explained on the previous, slides. So important to know is that for the material review, we will not perform any testing. So this is very unlike many of the other food contact regulations, like in Europe, in China, and so on. Most of the food grade verification is done by migration testing. That is not the case in The US world. It will all all be done, on based on a composition review. So that is making the process quite different from, the rest of the world. For the physical evaluation, for this, we do need to see a sample of the equipment. So we will choose a relevant, piece of your range, and that will then need to be reviewed by an NSF engineer to see if there is any noncompliances versus the NSF standards. This can be done either by you sending a sample to an NSF, office or by an NSF engineer visiting your facility. Performance testing. Again, temperature performance and in place cleaning is the typical test that we would do on a final unit. We also, depending on the equipment, may need to do some component testing. For example, any coatings that are used in the splash zone need to undergo impact testing. If a thermometer is being used, we will need to do accuracy testing. For dishwashers, there is a lot of testing on the performance as well. What are now the benefits of having the NSF certification? So, as I already explained at the bit at, a little a few slides ago, it is really important for access to the North American markets. Why not only The US? Also, Canada will accept NSF certification as meeting and exceeding their local food code. So it is really your passport onto the full North American markets. The NSF mark is recognized by all ins we guarantee that the NSF mark is recognized and accepted by every single inspector in the North American markets. The the the the recognition of the NSF mark also will make it easier for you to find to find customers in The US, not only with individual, manufacturers or restaurant owners, but definitely also with retailers that have, retailers that are having restaurants across the North American market. For them, it will be extra important as well. It's also important because it is an independent validation. So, when a manufacturer would make seller declaration, I confirm that my equipment needs FDA stand FDA food code. That is seller declaration, which, of course, has a lot less validity as when an independent third party company like NSF, who is specialist in the matter since eighty years, has authorized you to put the NSF mark on it. So there is no doubt then that this compliance has been verified by a renowned specialist. And then, again, of course, the confidence people that are buying the products, not only the retailers but also the individual restaurant owners, they can be assured that the equipment will never be rejected by the local inspectors, which is a very big plus. Last but not least, we are proud to say that all NSF certified products are, fully searchable in the NSF online database, which is not behind a paywall or anything because we strongly believe that it is important for everyone to be able to verify at any point of the day if a part a piece of equipment or a component is indeed NSF certified, and has the right to carry the NSF mark. So this is the link that that that would bring you directly to this database, which is fully searchable. You can search by company name, model number. You can limit the search to a certain NSF standard, product type, region, country, and so on. It's a very useful tool, which is used a lot, not only by public health inspectors, but certainly also by retailers or manufacturers that are using it almost like a catalog to find equipment that they can purchase immediately. What are then the benefits of working with NSF? Because there is other organizations out there that offer their version of, verification to the NSF standards. However, what is unique to NSF is that you will be allowed to work with technical teams that come with many years of experience in all sort of equipment, where we also can, say that they are specialized in doing this work. They do it full time. So they will have an an perfect understanding of how to apply the NSF standard requirements onto your equipments. We also ensure that you have a dedicated project manager so that you don't have to get in touch with multiple people at NSF when with questions about invoices, test results, audits, and so on. The only sole point of contact that can help you with all your questions will be the one project manager that is dedicated to you. NSF is there and then also, working closely with many retailers worldwide, especially those with US head office where we constantly will be in touch with them to make sure that they continue to grasp the validity of the NSF mark and that this is the better choice for them to choose equipment that is already NSF certified. Now, starting an NSF certification project is a big decision. We are aware of that. It is an investment that your company has to do, and it is something that will take not only an investment in cost, but also in time. So NSF also offers a lot of solutions or other services that can help you to review your equipment even without or even before you make the decision to go for full certification. So what we typically do with manufacturers before they apply is that we will offer a pre evaluation of the equipment, like a gap analysis, where we can, before you even start certification process, we will be able to come to your company or organize a visit to our offices, where we can review your equipment and provide you feedback on the design of it even on prototype stage to make sure that you understand how far your equipment is from complying to the NSF requirements and what you may need to keep in mind in the further developments of the of the machine. So we will then basically do the same design review as we would do inside the certification, but it will give you an advanced warning of what we will find during the certification so that you can already take it into account before you take the actual step to certification. The so NSF certification, we always call it the Rolls Royce of the food safety certification, because it is globally the highest mark that your company can obtain. However, we also are aware that it is 100% based on American requirements, especially the foods contact aspect. So over the past ten years, we have also started, local services, another program that's with below well, inside the food equipment program, another service, which we call HTV, HACCP compliance verification, that is following the same logic as NSF certification. So it will review the same aspects, materials, cleanability of design, and performance testing. But, rather than it's following the FDA food code for the materials mainly, it will follow local regulations at least where they exist. We started with the program in Europe, which is based on the existing food contact regulations nineteen thirty five two thousand and four. Recently, also, a program for India was added, where, again, we want to we review the machines to see if they meet all the HACCP aspects, chemical, mechanical, microbiological, which is materials design performance, and, register if the equipment is found to meet the local requirements. The logo that can then be placed on the unit is the HEV India logo, in this case, which you see which you see here. Again, here, we do offer two types of services. You can go for full registration, which means that you do all the three aspects and that eventually you will be given the right to put the HEV logo on your product and to put the equipment in the online database for HEV. However, even in this program, we will also offer partial compliance verification. For example, we would review only the design so that at least you have a first idea. It's very important, that you can get an independent verification of, okay, how cleanable is my equipment? Or we could, for example, for refrigerated equipment, perform only the performance tests that is required to see if the equipment is able to keep a food safe temperature or only doing the material verification. The reason that we have this is because it is not always doable or, time efficient to go for a full registration. But at least then we can offer a one time not an ongoing registration, but a one time verification, which you then can use to support that your equipment is of high food safety without having to go through the full registration or certification. So, again, before the certification, we offer the precertification review of the equipment. What we also can offer is is, generic training. So we can do workshops where we explain from the start all the basic requirements that are applicable within the NSF standards on the materials, the design, and the performance. It's like a master class on NSF requirement. Or if you have a specific product in mind, we could also do a customized training where we do the same as a generic training, but we will ensure that we make it more like a case study around your equipment to give you even more detailed information on what we, on what is the gap between what your how your equipment is today and what it would need to obtain the NSF certification or maybe the HEV registration. So for the pre evaluation of the product that we discussed before, it's really important to note that it's always a good idea to not wait until you finish the development of the equipment, but that we can assist you from the first prototype. Because if there is something wrong in the principle of your equipment or in the major design of the equipment, it's, of course, a lot more difficult if you come to us at the end only then to find that there is something you need to change. It's a lot more investment then rather than if you get an NSF involved from the beginning and we can guide you through the development so that you come out of your development with a piece of equipment that is already more or less in compliance as we will verify them in the certification process. Okay. It's time for the questions and answer session. I see there is a few very good questions. That I think, I can start with the forms notice. So yeah. Yeah. Please. Well, I'll get more questions. That's what I wanted to remind you guys that now, please, bring us a lot of questions you have in mind. I I I see a few in in the chat box already, and then we, we have I think we have another ten minutes to go through those question. And, just wanted to remind you that please don't forget to download our support document in the the docs app so, so you have a more, view of, our detail of the food equipment standard and certifications in NSF. Right? And then, before, we go through all those questions, we highly value your feedback and would greatly, appreciate if you could take a moment to complete our survey that will be popped up now, in your screen, or you can also do that later after after the q and a session as well. Okay? Okay. Thank thank you, Ned. So, going over a few of the gen more general questions. So one of the questions was if a product is NSF certified, does that mean it is FDA compliant? Yes. That is the very purpose of the NSF certification, to ensure that we that NSF mark guarantees that a piece of equipment is meeting all the FDA food code requirements, which includes the section on FDA compliance for the material. So that is really why you would go for the NSF certification that you do not need to do any self, self claims about the compliance, but that you will have NSF taking over the responsibility to verify the compliance of the equipment to all FDA, requirements. I see there is also quite a bit of questions about the more technical aspects of the certification. So, for example, what is the difference between foot sewn and splash on, or what type of fasteners are acceptable to be used on the piece of equipment. That was not foreseen in the scope of this presentation. Obviously, this is more a very generic introduction of the certification, but we definitely foresee to also, allow for more, technically based webinars in future, so stay posted. I could go a little bit into detail perhaps already on the food zone splash zone question because that is really, very important, of course. Food zone is any part of the equipment that is in contact directly or indirectly with the food that is being consumed. So that's it's normally not too hard to determine. It is basically from where any food is put into the equipment, either for processing or for transport or for display. Anything that is in direct contact with the food is a food zone and must meet all the FDA requirements for materials. Splash zone then is any part of the equipment that is not a food zone, but that is exposed on the outside to the end user or to the environment. So, basically, it is the whole outside of the equipment that can become dirty not only by the function of the machine. So not only around, for example, the dispensing area. It is any area of the machine that is visible and that will, be become dirty either by the machine itself, by machines positioned next to it, dust falling from the ceiling, people cleaning the machine, and so on. So any area that is visible after installation is typically considered a splash on. In the splash on, we do not require the materials to be FDA compliant, but we do require them to be smooth, easily cleanable, and corrosion resistant. So that is an important difference. Do keep in mind that it is not your responsibility to determine what is food zone, splash zone, and non food zone. Your dedicated NSF project manager will be responsible for that. So he will help you determining what zones there are and what the requirements are. If you don't mind, can I tell this question to Arpit? It's, it's from Blue Gaming. Is food contact certification mandatory? Arpit, would you be able to respond to that question? Yes. I can. Thank you. Food contact, food contact certification, it's it's not mandatory anywhere, but it is voluntary. And, many times, it's, like, like, you know, it is a it is required by the, you know, it gives the confidence to your end end consumers that this product is, certified, like, for for the food contact material, and it is safe to, you know, if food is getting in contact with this particular equipment or a machine, then it is safe. Yeah. So just to repeat, the the certification itself is not mandatory. It is a compliance with the FDA food contact that is legally required. The NSF certification is ops an optional add on, you could say. But, you have to keep in mind that local inspectors, in many cases, will make it mandatory for their jurisdiction. It is something for that is typically quite regionally based. For example, California is one region in The US where every single inspector will insist on having an NSF mark on every single piece of equipment. You simply can't get away without it. Florida, very strict on it. New York, Washington, quite strict on it. The Bible Belt, the Iowa, Montana, more center states of The US, they typically are not so strict. So there, if your local distributor is raised there, you may be able to sell without an NSF mark. But the moment that you find a customer in a more strict part of The US, your the local inspector will not accept the equipment anymore. So it's, let's say, without an NSF mark, it's a lottery. With an NSF mark, it's a guarantee. That's Very, very insightful. Yeah. I think we have a couple more interesting question as well. This one from, On Chow, would it be possible if, as a manufacturer, we want to develop a new product for the global market? Will we get a guidance from NSF right from the development stage? I think you mentioned that Yes. In the presentation. Right? We we call it we call it the road to certification. This is a sort of, guidance that we can give where we at where we open the projects and we say, okay. We start with a training on what the requirements are for the NSF certification, then you can share with us your ideas, your prototype drawings, or anything that you have available. And we can give feedback on that whether it meets the NSF requirements. And at each step of the development, when you have new designs, new IT solutions, we can come back and, give guidance on that as well until end of the developments. And then, of course, we still need to do, the certification. But then at least you can be sure that there is no big surprises during the certification that will force you to make large investments to change equipments afterwards. I also saw sorry, Nat. I also saw a question about drinking water. Mhmm. So it's quite unique in The US that they consider water to be potable water before the tap. So anything that is part of the public water system from the, water tower to the tap is considered water and falls under the jurisdiction of the EPA, so where food equipment certification is not required. The moment that the water comes out of the tap, it is no longer considered water, but it is considered food. So any piece of equipment that is attached to a tap and uses the potable water will need to have food equipment certification. Now there is a bit of a gray area for, water dispensers that are basically just an extend the extension of the water circuits, but it really depends on the type of equipment and the circuit. So there is not not a very easy straightforward answer to that. But when in doubt, please share with us a brochure or some specification on your equipment, and we can definitely help you out. Was there any other Yeah. I think, I don't need to see this latest one. Let me see. Yeah. There's a question that just came in about regulatory changes. So the food contact regulation world is changing quickly nowadays. We all have heard about PFAS, about MOA, about BPA, all these foods, contacts with, regulations that are popping up here and there. So NSF is following FDA. FDA is the one that writes the FDA food code. So as long as the FDA doesn't add requirements around PFAS, BP, and so on in the FDA food code, NSF will not make it an, a requirement to obtain the certification. However, NSF is aware of the need for verification of these, chemicals. So we are we are, at the moment, already offering some optional services, like we've just launched our PFAS free certification, where we can review, materials and food compounds to see if, indeed, the equipment is PFAS free and can then have an PFAS free NSF label on the product. So this is a sort of intermediate solution that we try to offer whilst awaiting the FDA to make updates in their formal FDA food codes. I think that's a very good question as well, NSF 60 products. So, food equipment, as I said, is 100% based on FDA compliance, while and and while the water programs, NSF 60 and sixty one, they are before the TAP, and they are considered to be water, not food, which means that their compliance verification was based on EPA requirements, not FDA requirements. However, in food equipment, we can accept components like tubes and fittings that are only NSF 61 certified as long as the end use matches potable water. So only four parts that are in contact with cold uncarbonated water. NSF 60 is not really applicable to food equipments because it's more water treatment chemicals. So that would not be, relevant typically for food equipment. And as of '61, definitely, yes. Hello? I don't think I have 60 products. Do get in touch with us, and we can bring you in contact with the with our water department that can help you to obtain NSF 60 certification for your products. Okay. I, I think, the question just stops right here. Right? Yeah. I think one more question. But, if you still have questions in mind, or anything you can, come up with, and want the the support from us, please feel free to reach out, after this webinar, and we will respond, to you, directly as soon as possible. Right? And, any last words or anything, from you, Anne, and Ape for this session before I ask you? The audience for for the patience and the interest and for the interesting questions. It's always good to see, that's that people have really found it interesting enough to find out more information and then, hopefully, develop a relationship further with NSF. We are always happy to help in any of your questions. Alright. Okay. Thank you, everyone. Yeah. Thank you. Thank you so much, Anne. An update as well for your comprehensive presentation and sharing your expertise with us today. And I would also like to thank all of you for joining this webinar today. Thank you for your time. We hope you found this session insightful and helpful in understanding how NSF standard and certification can support your business and ensure full safety. If you have any further question, as I said, you need more information, please feel free to reach out to us after this webinar. And thank you again for your participation, and we look forward to seeing you at the future NSF event. Have a great day, and stay safe, everyone. Goodbye. Bye. Bye.