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 damages 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 original 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 nothing 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 development 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. Suggestions for improvement in this standard will be welcome. They should be sent to the Z50 Committee c/o American Society of Baking, 533 Ist Street East, Sonoma CA, 95476. 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. At the time it approved this standard, the Z50 Committee had the following members:

C. D. “Toby” Steward, Chair

Philip Domenicucci, Secretary

Organization Represented Name of Representative (Company)