Decrease the risk of product contamination, support sanitation efforts, and enhance operational efficiency by designing bakery equipment in compliance with ANSI/ASB Z50.2 Standard for Bakery Equipment. This BISSC Certified mark of quality demonstrates that your equipment was designed and built to meet the strict requirements established in the equipment design standards.

In this training, you will learn about the expectations of regulatory agencies, retailers, and consumers regarding food safety, as well as how equipment design can impact every aspect of food processing – including allergen control. You will then perform equipment inspections against these standards to practice what you’ve learned. This course is beneficial for all equipment manufacturers that design, build, and market bakery production equipment.

You will learn how to:

Improve equipment quality using sanitary equipment design
Apply the ANSI/ASB Z50.2 Standard for Bakery Equipment to the design and installation of bakery equipment
Identify contamination issues related to poor equipment design

Evaluation

Upon successful completion of this training course, you will be authorized to proudly display the BISSC Certified symbol on the equipment designed by their companies, and you will receive 1.3 continuing education units.