NSF/ANSI 51 : Food Equipment Materials sets minimum public health and sanitation requirements for materials used in the construction of commercial food equipment. It is applicable to the materials and finishes used for broilers, beverage dispensers, cutting boards, stock pots, etc. It is also applicable to components like tubing, sealants, gaskets, valves, and other items intended for an assortment of food equipment applications. Complementing these requirements, NSF/ANSI 51-2021, an American National Standard, establishes limitations on specific types of materials, including stainless steel, aluminum alloys, wrought alloys casting alloys, copper and copper alloys, glass and glass-like materials, and wood. It also establishes cleanability, corrosion resistance, impact resistance, abrasion resistance, heat resistance, and coating adhesion ability specifications and testing methods for food equipment construction materials.