1.1 本规范涵盖了食品服务设备手册的要求，其中至少应包含完整的安装、操作、预防性维护和服务说明，包括适用的图表和图表以及图解零件数据部分。 1.2 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 有关具体的危险声明，请参阅第节 4. . 1.3 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 2.1 本规范适用于正常运行中需要定期维修、检查或部件更换的食品服务设备手册。对于不需要定期维修的食品服务设备，其手册要求应为每个制造商的可选要求。

1.1 This specification covers requirements for manuals for food service equipment which shall contain, as a minimum, complete installation, operating, preventive maintenance and service instructions, including applicable charts and diagrams and an illustrated parts data section. 1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. For specific hazards statements see Section 4 . 1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 2.1 This specification applies to manuals for food service equipment that in normal operation requires regularly scheduled servicing, inspection, or component replacement. The requirement for manuals for food service equipment that does not require regularly scheduled servicing shall be optional for each manufacturer.