Beyond BISSC: Evolving Hygienic Standards in Baking

Описание: *A recording of FPSA's webinar, originally held November 12, 2025*

This session detailed how the baking industry is evolving—transitioning from the historic Baking Industry Sanitation Standards Committee (BISSC) to the modern Bakery Equipment Assessment Group (BEAG) certification program, which utilizes the updated ANSI/ASB Z50.2-2015(R2020) hygienic design standards for bakery equipment.

Highlights from the discussion:
✔ From BISSC to ANSI and beyond: John Anderson (Bakery Equipment Assessment Group) walked through the evolution of BISSC—from its origins in 1949 through today’s ANSI Z50.2 standard—and how a balanced committee structure keeps the focus squarely on hygienic design rather than any one stakeholder’s agenda.

✔ Hygienic design vs. cleanability. Speakers clarified the difference between “cleanable” and truly “hygienic” equipment design, and why standards need to address everything from electrical components to specific unit operations to support both food safety and operational efficiency.

✔ Building a culture of food safety. Carl Forson (General Mills) shared how cross-functional alignment, clear success criteria, and early involvement of sanitation, quality, operations, and maintenance teams help avoid surprises and support consistent, high-performing hygiene programs.

✔ The ‘war on water’ and design decisions. The panel discussed how early decisions about wet vs. dry cleaning drive facility design, infrastructure, and long-term costs—and why minimizing unnecessary water use is critical for food safety, sustainability, and reliability in bakery environments.

✔ Stronger OEM–baker collaboration. Both panelists emphasized the value of equipment designers spending time on the plant floor, watching teardown and cleaning, and using standards as a common language to design equipment that is safer, more accessible, and easier to maintain.

✔ What’s next: technology and regulation. The conversation looked ahead to how tools like 3D modeling, AR/VR, sensors, and AI could improve inspection and sanitation—and how growing regulatory expectations may increase the importance of third-party equipment certification in the years ahead.

Speakers:
Karl Thorson | Global Food Safety and Sanitation Manager | General Mills
Jon R. Anderson | Managing Consultant | Bakery Equipment Assessment Group

Moderator:
Chuck Sena
Food Systems Business Unit Manager | Midwest Engineered Systems Inc.

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