Safety and Sanitation Standards
ANSI Z50.1 and ANSI Z50.2
The American National Standards for Baking Equipment comprise two specific standards, the ANSI Z50. 1 Standard for Bakery Equipment – Safety Requirements and ANSI Z50.2 Standard for Bakery Equipment – Sanitation Requirements.
ANSI Z50.1 establishes safety requirements for the design, construction, and use of bakery equipment, ensuring protection for operators while maintaining efficient and reliable functionality in commercial settings.
ANSI Z50.2 defines sanitation requirements for bakery equipment, focusing on hygienic design and construction to ensure food safety and prevent contamination in commercial baking operations.
Approval of an American National Standard requires verification by ANSI that the requirements for due process, consensus, and other criteria for approval have been met by the standards developer.
Consensus is established when, in the judgment of the ANSI Board of Standards Review, substantial agreement has been reached by directly and materially affected interests. Substantial agreement means much more than a simple majority, but not necessarily unanimity. Consensus requires that all views and objections be considered, and that a concerted effort be made towards their resolution.
The use of American National Standards is completely voluntary; their existence does not in any respect preclude anyone, whether he has approved the standards or not, for manufacturing, marketing, purchasing, or using products, processes, or procedures not conforming to the standards.
The American National Standards Institute does not develop standards and will in no circumstances give an interpretation of any American National Standard. Moreover, no person shall have the right or authority to issue an interpretation of an American National Standard in the name of the American National Standards Institute. Requests for interpretations should be addressed to the American Society of Baking which serves as the secretariat for the Standards. In addition to the Society, the Bakery Equipment Assessment Group (BEAG) serves in a supporting role with representatives serving in an advisory role.
CAUTION NOTICE: This American National Standard may be revised or withdrawn at any time. The procedures of the American National Standards Institute require that action be taken periodically to reaffirm, revise, or withdraw this standard. Purchasers of American National Standards may receive current information on all standards by calling or writing the American National Standards Institute.
Links
- ASB Z50 Committee – Most Recent Minutes
- ASB Z50 Committee Members
- Procedures for Z50 Safety and Sanitation Committee for the American Society of Baking as an Accredited Standards Committee
- Bakery Equipment Assessment Group (BEAG) Website (formerly BISSC)
- Purchase Z50 Standards