NSF standards and certification serve as the benchmarks by which all commercial foodservice equipment products are measured. In fact, NSF originally brought together key stakeholders back in the 1940s to develop the first consensus standards for restaurant equipment sanitation. Public health inspectors liked what they saw, and began requiring product certification to NSF/ANSI standards.
Today, U.S. requirements for NSF standards certification are so prevalent that it is virtually impossible to build a new restaurant or commercial kitchen without NSF. It is the most specified certification, and the most recognized mark in the industry.