IBIE, special edition & show preview -- 2013 - (Page 60)

FOOD SAFETY: ANSI/ASB/Z250.2 within equipment can retain and pass on allergenic materials despite stringent efforts to clean the equipment. There were also several microbiological recalls where positive environmental swabs taken by the regulatory agencies led to products being pulled from the shelves. Hundreds of recalled products were related to Salmonellacontaminated ingredients. In instances such as these, there is a critical need for equipment that can be easily and quickly disassembled for cleaning of all food contact surfaces, preferably with the use of no more than simple tools or, better yet, without the use of tools at all. Food safety concerns impact major manufacturers and retailers around the world. This led to the development of the Global Food Safety Initiative (GFSI), which companies impose upon their supply chain. GFSI focuses attention on preventive food controls such as requiring food equipment to be designed to ensure effective cleaning and sanitation. The effectiveness must be validated and the need for hygienically designed equipment is critical to meeting GFSI requirements. original standard has been updated with almost 300 line changes, the addition of 63 sections and the removal of another 34. These revisions fulfill the changing hygienic requirements. Many other segments of the food industry have been plagued by substantial and costly food safety problems related to equipment and facility design. They have identified innovations that enhance hygienic design to meet consumer expectations for food safety. The ANSI Z50.2 committees that worked on the standard expect this document to advance bakery product safety. Many equipment pieces follow the sanitary standards outlined in the ANSI Z50.2 document. However, improvements can always be made in future designs. Our goal is to put this standard in the hands of bakers who use various types of baking equipment so they can specify new equipment according to this standard. As equipment buyers begin using this standard in their specifications, it will greatly impact the equipment at future IBIE shows. How will revisions of the ANSI Z50.2 standard made over the past two years impact the design of equipment shown at IBIE 2013? Most equipment-standard organizations follow the ANSI process where equipment manufacturers and users work together to form a consensus standard. However, different types of food manufacturing equipment are used to produce different types of food groups. Each type of equipment has its own specific characteristics and sanitary design requirements. The ANSI Z50.2 standard is different from other standards in that it focuses specifically upon the types of food manufacturing equipment used within the baking industry. Over 70 individuals within the bakery industry stepped forward to revise the original BISSC standard, now called ANSI Z50.2. The The ANSI angle The IBIE education program will offer the following presentation on the BISSC standard. Oct. 8 — “BISSC: Renewed, Revised, Recalibrated” (AIB Technical Track) 60 / SPECIAL EDITION / IBIE 2013 Why is the ANSI Z50.2 standard so important to the baking industry? Why not follow other standards? What is your reaction to equipment manufacturers who say bakers talk about sanitary design of equipment but aren’t willing to pay the extra price for improved sanitary designs? This is an important subject that needs to be addressed with both manufacturers and bakers. A specific piece of equipment has a onetime cost, but that is only one factor of the total operating cost over the life of the equipment. Hygienically designed bakery equipment is more cost-effective to operate, clean and maintain. Older bakery equipment not meeting these standards may require a substantial amount of labor and downtime to clean and maintain. The labor cost and downtime necessary for effective cleaning has a daily, weekly and annual cost. Effective hygienic design will reduce labor costs, shorten cleaning time, reduce chemical usage, provide for less disassembly/reassembly time and reduce costly production downtime and maintenance costs. The time reduction in cleaning actually produces the greatest savings. Again, the standard provides for innovative designs. Improved sanitary design does not always equate to increased equipment-manufacturing costs. Having said that, there may be features that are more costly to design, and that is where bakers need to understand the importance of sanitary design and the longterm cost-saving benefits they will achieve through it. What are the actual and potential long-term cost savings from the sanitary design of equipment as defined in the ANSI Z50.2 standard? The key is to look at the holistic ROI by looking at the operational cost reductions over the life of the

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013