Sanitary Design Course for Equipment Certification

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Sanitary Design Course for Equipment Certification

Building & Equipment Design

Sanitary Design Course for Equipment Certification

Learn how to interpret and apply ANSI's Z50.2 Standards to the design and installation of bakery equipment.

Poor equipment design can lead to food safety and quality issues. Learn how your bakery equipment can lessen the risk of product contamination, increase sanitation efforts and enhance operational efficiency when designed in compliance with ANSI's Z50.2 Equipment Design Standards for Bakery Equipment. In this two-day bakery equipment training workshop, you’ll perform actual equipment inspections against these standards in our on-site bakery to practice what you’ve learned. 

The course includes information on the expectations of regulatory agencies, retailers and consumers regarding food safety, as well as how equipment design can impact every aspect of the food process – including allergen control.

ANSI Z50.2 Bakery Equipment Certification is a mark of quality demonstrating that equipment was designed and built to meet the strict requirements established in the equipment design standards. Upon completion of this course, participants will be authorized to proudly display the ANSI Z50.2 Certified Symbol on the equipment designed by their companies.

Who would benefit from this Bakery Equipment Design seminar?

This course is beneficial for all equipment manufacturers that design, build, and market bakery production equipment.

After this course, you’ll know how to:

  • Improve equipment quality using sanitary equipment design
  • Apply the Z50.2 Standards to the design and installation of bakery equipment
  • Identify contamination issues related to poor equipment design

Upon successful completion of this course you will receive 1.3 IACET continuing education units.

Time Activity
8:00 a.m. Registration and Introductions
8:15 a.m. Introduction to Equipment Certification Standards
8:45 a.m. Introduction to Food Safety Regulations
  • The History of the GMPs
  • GMPs Relevance to Equipment Design
  • The Proposed Changes to the GMPs
9:45 a.m. Break
10:00 a.m. The Market and Consumer’s Perspective on Food Safety
  • Expectations of Regulatory Agencies, Retailers, and the Consumer
  • Allergen Control: Why the Concern and What is the Connection to Equipment Design
11:00 a.m. The Application of Third Party or Certification Schemes and Food Safety Standards
  • What is Expected of the Baker During Food Safety Inspections
  • The Variety of Audit Schemes and Application to Equipment Design
  • Specific Requirements of the Regulations that Impact the Equipment Manufacturer
12:00 p.m. Lunch (on your own)
1:15 p.m. The Monetary Impact of Equipment Design
  • Monetary Impact of Poor Equipment Design
  • Monetary Gain of Proper Equipment Design
2:30 p.m. Break
2:45 p.m. Equipment Design Standards – A Critical Aspect of Food Safety
  • In-Depth Review and Discussion of the ANSI/ASB Standards
  • Definitions and Basic Criteria of Bakery Equipment Design
  • General Principles of Design
5:00 p.m. Adjourn
Time Activity
8:00 a.m. Installation Guidelines
  • Poor Installation Can Defeat Good Design
  • Proper Installation Can Enhance Good Design Qualities
9:30 a.m. Break
9:45 a.m. Equipment Certification / Inspection Workshop
  • Attendees Will Perform a Certification Inspection on Actual Bakery Equipment
  • Inspection Report Review and Documentation
11:30 a.m. Certification and Recertification Process
  • Requirements and Guidelines
  • Recertification Timeline and Testing
12:00 p.m. Seminar Concludes

Enrollment information:

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online by adding to cart below

Taxes will be added to stated seminar fees as applicable.

Date and location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map.

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