UL implements new mark for environmental/ public health products
Meat and poultry plant equipment, commercial food service equipment, and drinking water treatment additives certified by Underwriters Laboratories Inc. (UL) took on a new look as UL implemented, worldwide, a dedicated environmental and public health (EPH) Mark. The new Mark took effect Oct. 30, 2000.
The new EPH Mark was developed so that products, which have been investigated by UL in accordance with EPH requirements, may be more readily identified by a Mark specifically denoting compliance with environmental and public health considerations.
"The new EPH Mark provides a readily recognizable Mark to the public health community," explains Tom Blewitt, manager of UL Environmental and Public Health Services. "When manufacturers obtain environmental and public health certification for their products from UL, they want to be confident that public health regulators can quickly identify the type of certification the product has attained."
The UL EPH Mark incorporates the "UL in a circle" inside a green triangle logo to help public health officials and other regulatory authorities distinguish the new Mark from UL's traditional Marks. Further labeling includes text within the EPH Mark referencing UL Listing or Classification to an appropriate American National environmental and public health Standard. Products that have also been Listed or Classified by UL for electrical safety or other considerations, may bear additional Listing or Classification Markings.
The new Mark is being implemented on an industry-by-industry basis. Meat and poultry plant equipment, drinking water treatment additive, and food service equipment manufacturers currently participating in UL's EPH program have already been notified of the EPH Mark's availability. Customers in these areas may choose to begin using the new EPH Mark immediately.
For more information on the implementation of the new EPH Mark in specific industries, refer to UL's website at www.ul.com/eph/newmark.html .
Edited by Pam Ahlberg,
Managing Editor, Food Online