Over the past year, more than 70 individuals have worked on revising and updating the ANSI Z50.2 standard. This standard, formerly known as the BISSC standard, sets the parameters for the design, construction and installation of bakery equipment that is more efficient to operate, clean, and maintain, and reduces the risk of quality issues, product recalls and even foodborne illness outbreaks.
ABA, AIB and BEMA contracted with SAGE Food Safety Consultants in late 2010 to restart, reinvigorate and basically manage the process of updating the standard. In February 2012, a revised draft of the standard was presented to ASB’s Z50 Committee which then voted to move the revision forward through the ANSI process.
The current draft is now up for public comment. Starting May 25, 2012, individuals are welcome to review the document and submit comments on it.
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