Sanitary Standards in Bakery
Equipment
Sponsored by the FPSA Bakery Council
By Bob Brandon
September 24, 2014
Brandon Food Machinery Consulting, LLC
BrandonFoodMachineryConsulting.com
rgbrandon@yahoo.com
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Why now – Sanitary Concerns in
Bakeries
FSMA - Food Safety Modernization Act was signed into law in January 2011
Emphasis on the Food manufacturer as responsible for food safety
preventive controls.
A new approach to prevention, HACCP.
FDA recall authority, Records requirements.
Social Media – Instant Reporting
Because the public asked why: Over the past few years, high-profile
outbreaks related to various foods, from spinach and peanut products, eggs,
to cantaloupe have underscored the need to make continuous
improvements in food safety.
And FDA inspectors can take samples and generate the DNA
“fingerprinting” of the Salmonella bacteria.
A primary reason for this change in food policy is the increasingly global and
complex food supply chain. Products and ingredients in the U.S. food supply
now come from every part of the world.
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What FSMA did
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Major emphasis on wording:
define “microorganisms” to mean yeasts, molds, bacteria, viruses,
protozoa, and microscopic parasites and includes species having
public health significance.
would define “food-contact surfaces” to mean those surfaces that
contact human food and those surfaces from which drainage,…...
Proposed § 117.3 would also specify that “food-contact surfaces”
includes utensils and food-contact surfaces of equipment.
would also specify that the safe moisture level for a food is related
to its water activity (a w), and that an a w will be considered safe
for a food if adequate data are available that demonstrate that the
food =< the given a w will not support the growth of undesirable
microorganisms.
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More Words are better
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that an RTE food includes food that “reasonably appears to
be suitable for consumption without cooking by the
consumer.” For example, it is well known that consumers eat
raw cookie dough; an outbreak of foodborne illness caused
by E. coli O157:H7 has been linked to consumption of raw
cookie dough. It also is well known that consumers use dried
soup mix in RTE form as a component of a dip; multiple
dried soup mix products were recalled due to the potential
for contamination with Salmonella
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FDA is proposing to define the term “preventive controls” to mean
those risk-based, reasonably appropriate procedures, practices, and
processes that a person knowledgeable about the safe
manufacturing, processing, packing, or holding of food would
employ to significantly minimize or prevent the hazards identified
under the hazard analysis that are consistent with the current
scientific understanding of safe food manufacturing, processing,
packing, or holding at the time of the analysis.
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My Background
EE degree but now a whatever it takes engineer.
 Kraft Foods - Oscar Mayer – Pizza
Sr. Engineer Feb 1999 - Jan 2010
◦ Trained in Kraft , Oscar Mayer, Sanitary
equipment design for USDA equipment.
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Nestle - Pizza. Corporate Project
Manager/Engineer. Jan 2010 to July 2012
◦ Trained in Nestle Hygienic equipment design.
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Consultant Brandon Food Machinery
Consulting, LLC - July 2012 to Present
◦ Rep for :Anritsu –Metal detectors, check
weighers and package x-ray detection equipment.
Vincit Group – Sanitary services and solutions.
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Food Safety in the Industry
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FPSA represents the entire industry with
these councils:
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Bakery
Beverage
Dairy
Prepared Foods represents suppliers to the fresh and
processed fruits and vegetable industry
◦ Meat– Meat Industry Suppliers Alliance
(MISA),
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Most of these Groups had before FSMA
a sanitary design/prevention document
 Meat
– American Meat Institute, AMI
Checklist and 10 Principles of Sanitary
Design
 Dairy – 3A
 All Factories – Safe Quality Foods
(SQF) 213 pages
 Bakery.. ???
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Bakery Industry Standards History
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Baking Industry Sanitation Standards Committee (BISSC) and American Society of Baking In
1949, the BISSC was formed with representatives from six national organizations serving the
baking industry: American Bakers Association, American Institute of Baking (AIB), BEMA, the
baking industry suppliers association, Biscuit and Cracker Manufacturers Association and the
Retail Bakers of America.
Although the original purpose was to develop and publish voluntary standards for the design
and construction of bakery equipment has not changed, its sanitation standards have been
revised and rewritten over the years to reflect developments in the industry. The BISSC
standards were published together in a single booklet in 1977, 1981, 1986, 1990, 1994 and 1998.
In 2002, the Baking Industry Sanitation Standards Committee revised its sanitation standards.
That revision served as the basis for the 2003 standard. This 2008 standard was developed
under the committee procedures of the American National Standards Institute (ANSI) to
address the sanitation issues of machine design and operation. Current safety requirements
published by the (ANSI/Z50.1-2006) are independently from this standard and nothing in this
standard is designed to supersede safety requirements.
ANSI/ASB/Z50.2-2013 Standard for Bakery Equipment –
Sanitation Requirements
This 2013 revision, sponsored by the American Society of Baking, brings
the standard up to date with the latest development in the baking industry.
 All new installations of bakery machinery and equipment, individual items
of new equipment, and new design, are to conform to the requirements of
this standard
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ANSI/ASB/Z50.2-2013
started in 2011
Equipment Producers: 15
 Equipment Users 15
 General Interest 15
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Risks to Food Safety in Baked goods is:
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Being free of pathogens and:
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Free from unlabeled allergens
Possible Gluten free
Free from foreign material
Compliance with regulatory & GMPs
Compliance with your own policy
Having a cleanable facility and equipment
A sanitary environment
A pest Free environment
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Concentrate on the equipment
New Equipment
 Legacy Equipment
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◦ ANSI Z50.2 standard is not intended to be
retroactive in its application to existing
installations, but when modifying existing
equipment, the modification shall conform to
the standard covering this equipment.
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What type of Equipment?
Bakery Industry has it’s buzz words,,,
FMSA says anything used to process food.
 ANSI Z50.2 says in 30 pages, 39 Items:
Proofer, Mixer, Icing Machines, Fillers,
depositers, Divider, Rounder, Depanner,
Delidder, Troughs, ….Ovens (6 different
types)
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Sanitary Equipment Design is (or can be):
Subjective
 Hard Work
 Trial and Error
 Simple - if done correctly
 A Compromise
 Expensive for Serial #1
 Less Expensive to operate and clean and
maintain - TCO
 Provide an advantage to the owner
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Simple and Sanitary
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Some Sanitary Tricks (KISS)
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What not to do
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More Good Ideas
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Good Equipment Design - Done?
Not Yet
Need a team of:
Chemical Supplier
Sanitation team
Quality inspectors (Swab) Validated cleaning
Safety Team and Safety Standards
Operators
Continuous Improvement (CI) Team
Welders / Fitters
Engineers
Management
The Equipment Supplier – to provide CI updates
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Certification
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American Society of Baking (ASB) owns the ANSI
Z50.2 STD. Baking Industry Sanitation Standards
Committee (BISSC) owns the certification
process.
◦ 2 Options , Self Certification or 3rd Party Verification
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AMI/GMA – Uses a checklist, can be arbitrary
3A – More detailed/costly than ANSI, also Self
Certification or 3rd Party Verification
 NSF/UL – Equipment and facility on a RFQ basis
 European Hygienic Engineering & Design Group
(EHEDG) works with 3A
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More FSMA to come
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