All Food Processing Standards

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D7246-06(2015): Standard Test Method for Detection of Holes in Polyethylene Food Service Gloves

E1083-00(2017): Standard Test Method for Sensory Evaluation of Red Pepper Heat

E1346-16: Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

E1395-90(2017): Standard Test Method for Sensory Evaluation of Low Heat Chilies

E1396-90(2017): Standard Test Method for Sensory Evaluation of Oleoresin Capsicum

E1627-11: Standard Practice for Sensory Evaluation of Edible Oils and Fats

E1810-12: Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

E1871-17: Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

E1879-17: Standard Guide for Sensory Evaluation of Beverages Containing Alcohol

E1885-04(2011): Standard Test Method for Sensory Analysis - Triangle Test

E2139-05(2011): Standard Test Method for Same-Different Test

E2164-16: Standard Test Method for Directional Difference Test

E2263-12: Standard Test Method for Paired Preference Test

E2610-08(2011): Standard Test Method for Sensory Analysis—Duo-Trio Test

E2946-13: Standard Test Method for Determining the Bacteria-Reducing Effectiveness of Food-Handler Handwash Formulations Using Hands of Adults

E460-12: Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

E544-10: Standard Practices for Referencing Suprathreshold Odor Intensity

E679-04(2011): Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits

F1021-95(2013): Standard Specification for Feeders, Detergent, Rinse Agent, and Sanitizing Agent for Commercial Dishwashing and Glasswashing Machines

F1023-12: Standard Specification for Dispensers, Powdered Iced Tea

F1047-10: Standard Specification for Frying and Braising Pans, Tilting Type

F1114-16: Standard Specification for Heat Sanitizing Commercial Pot, Pan, and Utensil Stationary Rack Type Water-Driven Rotary Spray

F1126-12: Standard Specification for Food Cutters (Electric)

F1150-16: Standard Specification for Commercial Food Waste Pulper and Waterpress Assembly

F1202-16: Standard Specification for Washing Machines, Heat Sanitizing, Commercial, Pot, Pan, and Utensil Vertically Oscillating Arm Type

F1203-16: Standard Specification for Washing Machines—Pot, Pan, and Utensil, Heat Sanitizing, Commercial Rotary Conveyor Type

F1217-11: Standard Specification for Cooker, Steam

F1237-15: Standard Specification for Commercial Dishwashing Machines, Multiple-Tank, Continuous Oval-Conveyor Type, Heat Sanitizing

F1275-14: Standard Test Method for Performance of Griddles

F1278-96(2015): Standard Guide for Use and Handling of Flexible Retort Food Pouches in the Processing Environment

F1360-06(2012): Standard Specification for Ovens, Microwave, Electric

F1361-07(2013): Standard Test Method for Performance of Open Deep Fat Fryers

F1371-13: Standard Specification for Vegetable Peeling Machines, Electric

F1484-15: Standard Test Methods for Performance of Steam Cookers

F1495-14a: Standard Specification for Combination Oven Electric or Gas Fired

F1496-13: Standard Test Method for Performance of Convection Ovens

F1521-12: Standard Test Methods for Performance of Range Tops

F1568-12: Standard Specification for Food Processors, Electric

F1602-12: Standard Specification for Kettles, Steam-Jacketed, 20 to 200 gal (75.7 to 757 L), Floor or Wall Mounted, Direct Steam, Gas and Electric Heated

F1603-12: Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated

F1604-15: Standard Specification for Freezers, Ice Cream, Soft Serve, Shake

F1605-14: Standard Test Method for Performance of Double-Sided Griddles

F1640-16: Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated

F1695-03(2015): Standard Test Method for Performance of Underfired Broilers

F1696-15: Standard Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines

F1736-09(2016): Standard Guide for Irradiation of Finfish and Aquatic Invertebrates Used as Food to Control Pathogens and Spoilage Microorganisms

F1784-97(2015): Standard Test Method for Performance of a Pasta Cooker

F1785-97(2015): Standard Test Method for Performance of Steam Kettles

F1786-97(2016): Standard Test Method for Performance of Braising Pans

F1787-98(2015): Standard Test Method for Performance of Rotisserie Ovens

F1817-09: Standard Test Method for Performance of Conveyor Ovens

F1827-13: Standard Terminology Relating to Food Service Equipment

F1885-04(2010): Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

F1899-14a: Standard Specification for Food Waste Pulper Without Waterpress Assembly

F1919-14: Standard Specification for Griddles, Single-Sided and Double-Sided, Gas and Electric

F1920-15: Standard Test Method for Performance of Rack Conveyor Commercial Dishwashing Machines

F1963-05(2011): Standard Specification for Deep-Fat Fryers, Gas or Electric, Open

F1964-11: Standard Test Method for Performance of Pressure Fryers

F1965-17: Standard Test Method for Performance of Deck Ovens

F1966-12: Standard Specification for Dough Divider and Rounding Machines

F1991-99(2016): Standard Test Method for Performance of Chinese (Wok) Ranges

F2022-01(2013): Standard Test Method for Performance of Booster Heaters

F2092-14: Standard Specification for Convection Oven Gas or Electric

F2093-11: Standard Test Method for Performance of Rack Ovens

F2140-11: Standard Test Method for Performance of Hot Food Holding Cabinets

F2141-07(2013): Standard Test Method for Performance of Self-Serve Hot Deli Cases

F2142-01(2013): Standard Test Method for Performance of Drawer Warmers

F2143-16: Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables

F2144-09(2016): Standard Test Method for Performance of Large Open Vat Fryers

F2202-02(2015): Standard Specification for Slow Cook/Hold Ovens and Hot Food Holding Cabinets

F2237-03(2015): Standard Test Method for Performance of Upright Overfired Broilers

F2238-16: Standard Test Method for Performance of Rapid Cook Ovens

F2239-10(2016): Standard Test Method for Performance of Conveyor Broilers

F2324-13: Standard Test Method for Prerinse Spray Valves

F2379-04(2016): Standard Test Method for Energy Performance of Powered Open Warewashing Sinks

F2380-04(2016): Standard Test Method for Performance of Conveyor Toasters

F2432-12: Standard Specification for Ice Making Machines, Icemaker-Dispensers, and Ice Dispensing Equipment

F2472-05(2016): Standard Test Method for Performance of Staff-Serve Hot Deli Cases

F2473-12: Standard Test Method for Performance of Water-Bath Rethermalizers

F2474-17: Standard Test Method for Heat Gain to Space Performance of Commercial Kitchen Ventilation/Appliance Systems

F2519-05(2015): Standard Test Method for Grease Particle Capture Efficiency of Commercial Kitchen Filters and Extractors

F2520-05(2012): Standard Specification for Reach-in Refrigerators, Freezers, Combination Refrigerator/Freezers, and Thaw Cabinets

F2521-09(2014): Standard Specification for Heavy-Duty Ranges, Gas and Electric

F2643-15: Standard Specification for Powered Pot, Pan and Utensil Washing Sinks

F2644-07(2013): Standard Test Method for Performance of Commercial Patio Heaters

F2645-16: Standard Specification for Bun Slicing Machines

F2646-16: Standard Specification for Bread Slicing Machines

F2687-13: Standard Practice for Life Cycle Cost Analysis of Commercial Food Service Equipment

F2795-15: Standard Test Method for Performance of Self-Contained Soft Serve and Shake Freezers

F2796-09(2014): Standard Specification for Hot Food Holding Tables

F2800-11(2017): Standard Specification for Recirculating Hood System for Cooking Appliances

F2834-10a: Standard Specification for Induction Cooktops, Counter Top, Drop-in Mounted, or Floor Standing

F2835-10: Standard Specification for Underfired Broilers

F2861-15: Standard Test Method for Enhanced Performance of Combination Oven in Various Modes

F2875-10(2015): Standard Guide for Laboratory Requirements Necessary to Test Commercial Cooking and Warming Appliances to ASTM Test Methods

F2891-15: Standard Specification for Commercial Bulk Milk Dispensers, Mechanically Refrigerated

F2916-11: Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment

F2988-12: Standard Specification for Commercial Coffee Brewers

F2990-12: Standard Test Method for Commercial Coffee Brewers

F760-93(2012): Standard Specification for Food Service Equipment Manuals

F857-12: Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type

F858-07R13e1: Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Single Tank, Conveyor Rack Type

F859-15: Standard Specification for Heat-Sanitizing Commercial Dishwashing Machines, Multiple Tank, Conveyor Rack Type

F860-07(2013): Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Multiple Tank, Rackless Conveyor Type

F861-14a: Standard Specification for Commercial Dishwashing Racks

F917-14: Standard Specification for Commercial Food Waste Disposers

F918-15: Standard Specification for Noncarbonated Mechanically Refrigerated Beverage Dispenser (Visible Product)

F919-15: Standard Specification for Slicing Machines, Food, Electric

F952-12: Standard Specification for Mixing Machines, Food, Electric

F953-14: Standard Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemical Sanitizing