(This forward is not part of the ANSI standards)
The Baking Industry Sanitation Standards Committee and Secretariat (American Society of Baking) shall not be responsible to anyone for the use of this standard, and will not incur any liability for damanges resulting from the application or interpretation of this standard. This standard is based on the years of work and standards development of the Baking Industry Sanitation Standards Committee and more recent activity of the Sanitation Task Committee of the Secretariat (American Society of Baking). In 1949, the Baking Industry Sanitation Standards Committee was formed with representatives from six national organizations serving the baking industry: American Bakers Association, American Institute of Baking, BEMA, the baking industry suppliers association, Biscuit and Cracker Manufacturers Association and the Retail Bakers Association. Although the orginial purpose was to develop and publish voluntary standards for the design and construction of bakery equipment has not changed, its sanitation standards have been revised and rewritten over the years to reflect developments in the industry. The Baking Industry Sanitation Standards Committee standards were published together in a single booklet in 1977, 1981, 1986, 1990, 1994 and 1998.
In 2002, the Baking Industry Sanitation Standards Committee revised its sanitation standards. That revision served as the basis for this standard. This standard was developed under the committee procedures of the American National Standards Institute to address the sanitation issues of machine design and operation. Current safety requirements published by the American National Standards Institute (ANSI/Z50.1-2000) were promulgated independently from this standard and nothin in this standard is designed to supersede safety requirements. This revision, sponsored by the American Society of Baking, brings the standard up to date with the latest developments in the baking industry. All new installations of bakery machinery and equipment, individual items of new equipment, and new design, are to conform to the requirements of this standard. This standard was processed and submitted for approval to ANSI by Accredited Standards Committee on Bakery Equipment, Z50. Committee approval of the standard does not necessarily imply that all committee members voted for its approval. Click below to view the standard and the current Z50 Committee members.
Z50 Committee Members
Working Groups have been formed to review portions of the Standard and make recommendations to the Z50.2 Committee on potential revisions. The Z50 Committee can vote on these recommendations and either move to incorporate them into the Standard or return them to the appropriate Working Group for further review.
BEMA Project Coordinator, Kelly Wiens, is assisting in the process of managing the Working Groups. The Working Groups are open to the industry and always looking for additional members. For more information, contact Kelly Wiens at the BEMA offices 913-338-1300 or via email at firstname.lastname@example.org.
Suggestions for improvement in this standard will be welcome.
To submit comments or suggestions, please click here.