ANSI/BISSC Z50.2 Standard - 3-A Sanitary Standards

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Why the Importance?• To be effective, the ANSI Z50.2 standard musthave value to those that purchase and useequipment meeting this standard.• Equipment buyers and users must place valueon the standard by understanding the importanceof sanitary design© 2013 SAGE Food Safety Consultants, LLC. All rights reserved.This information is not to be reproduced or disseminated without prior permission.
Bakery Equipment CertificationProcess• “Owned” by BISSC (AIB)• Self-certification• The most popular option (70% in 2012)• Inexpensive• Third-party verification• AIB© 2013 SAGE Food Safety Consultants, LLC. All rights reserved.This information is not to be reproduced or disseminated without prior permission.
Page 1 and 2: Raising the Bar: HygienicEquipment
Page 3 and 4: BISSC Standard• Loss of recogniti
Page 5 and 6: SAGE’s Role• Facilitator• Coo
Page 7 and 8: Mission StatementIn order to enhanc
Page 9 and 10: Work In Process• Representation
Page 11 and 12: Future Work• Continue Working Gro
Page 13 and 14: Why the Importance?• FSMA and oth
Page 15: Why the Importance?• Post-process
Page 20 and 21: Sanitary Design Principles• While
Page 22 and 23: Current Status• Z50.2 is where 3-

ANSI/BISSC Z50.2 Standard - 3-A Sanitary Standards

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