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ANSI Z50.1 Safety Standards

Table of Contents

ANSI Information

World Standards Information

Forward

1. General

1.1 Scope
1.2 Purpose
1.3 Existing Installations
1.4 Interpretations
1.5 Areas of Responsibility
1.6 Minimum Requirements

2. Definitions

3. Protection of Designated Personnel

3.1 Written Instructions
3.2 Maintenance Personnel
3.3 Sanitation and Cleaning Personnel
3.4 Operators
3.5 Records

4. Machine Principles of Design and Construction

4.1 General
4.2 Mechanical Parts and Equipment
4.3 Conveyors
4.4 Electrical Parts and Equipment

5. Dry Ingredient Handling Equipment

5.1 General Requirements
5.2 Bag Chutes and Bag Lifts (Bag-Arm Elevators)
5.3 Dumpbin and Blender
5.4 Air-Activated Conveyors
5.5 Storage Bins
5.6 Screw Conveyors
5.7 Sifters
5.8 Weight Hoppers and Scales
5.9 Pulverizers
5.10 Grinders, Comminuters, Food Choppers and Breakers

6. Liquid Ingredient Handling

6.1 Storage Tank or Room
6.2 Storage Tank Mainenance
6.3 Process Tanks

7. Mixers

7.1 Horizontal Mixers
7.2 Vertical Batch Mixers
7.3 Spindle Mixers (Through Mixers)
7.4 Continuous Mixers
7.5 Premixers and Emulsifiers

8. Makeup Equipment

8.1 Trough, Bowl Hoists, and Elevators
8.2 Dividers - Dough
8.3 Rounders
8.4 Moulders
8.5 Rotary Machines
8.6 Dough Brakes
8.7 Sheeters, Laminators, and Cutters
8.8 Extruders, Degassers, and Pumps
8.9 Bar, Wirecut and Pretzel Machines
8.10 Panning and Peeling Machines
8.11 Cake Depositors
8.12 Topping Machines
8.13 Bun and Roll Makeup Equipment

9. Ovens and Product Dryers

9.1 Location, Design and Construction
9.2 Fuel Gas Supply
9.3 Fuel Oil Supply
9.4 Electric Supply
9.5 Initial Operation of Equipment
9.6 Acceptance Tests and Operating Instructions
9.7 Maintenance Program

10. Loaders and Unloaders

11. Depanners

12. Frying Equipment

12.1 Automatic Frying Machine
12.2 Installation
12.3 Indirect Heated Fryers
12.4 Open Frying Kettles
12.5 Fat Filters

13. Coolers and Proofers

13.1 Coolers
13.2 Proofers

14. Icing and Enrobing Equipment

14.1 Icing and Enrobing
14.2 Melting, Tempering, and Mixing Kettles
14.3 Filling, Injectors, and Sandwich Machines

15. Pan Washers and Pan Greasers

15.1 Design and Construction
15.2 Installation

16. Pan Stackers and Unstackers

17. Slicing Machines

17.1 Slicing and Wafer Cutters
17.2 Slicing, Wrapping, and Baggage Machine Connections

18. Packaging Equipment

18.1 Wrapping Machines
18.2 Carton Wrapping and Bundling Machines
18.3 Bag Loading Machines
18.4 Form-Fill Seal Pouch or Bag Machine
18.5 Tray or Carton Forming Machines and Carton Closing Machine
18.6 Carton and Lining Feeding Machines
18.7 Fiber Box Stitchers (Wire Stitchers)
18.8 Bulk Packers

19. Handling Equipment

19.1 Powered Industrial Trucks
19.2 Dockboards
19.3 Skids and Pallets
19.4 Hand Trucks
19.5 Troughs
19.6 Racks
19.7 Basket and Tray Loaders
19.8 Pattern Formers
19.9 Basket Stackers and Unstackers

20. Freezer Equipment

21. Miscellaneous Equipment

21.1 Steam and Pressure Cleaners
21.2 Portable Vacuum Cleaners

22. Referenced and Related American National Standards

 

 

 

 

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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