Section

ANSI/BISSC/Z50.2-2003

Section

2002 BISSC Sanitation Standards

1

Basic Criteria for Bakery Equipment  (p. 1)

1

Basic Criteria (p. 1)

2

Definitions (p. 1)

2

Definitions (p. 1)

3

General Principles of Design, Construction and Cleaning for All Bakery Equipment (p. 2)

3

General Principles of Design and Construction (p. 3)

4

Specific Principles to Cover Exceptions and Additions to the Design, Construction and Cleaning of All Bakery Equipment (p. 4)

4

Specific Principles of Design and Construction for Equipment or Machinery Covered by this Standard (each of the 42 BISSC Standards had this as the first section of each standard)

4.1

Design Requirements for Equipment Handling and Storing Dry Ingredients (p. 4)

Standard No. 1 for Equipment for handling and Storing Dry Ingredients (p. 10)

4.2

Design Requirements for Dough Troughs (p. 6)

Standard No. 2 for Dough Troughs (p. 20)

4.3

Design Requirements for Mechanical Intermediate Proofers (p. 7)

Standard No. 3 for Mechanical Intermediate Proofers (p. 30)

4.4

Design Requirements for Mechanical Washers (p. 7)

Standard No. 4 for Mechanical Washers (p. 40)

4.5

Design Requirements for Cake Depositors, Fillers and Icing Machines (p. 8)

Standard No. 5 for Cake Depositors, Fillers and Icing Machines (p. 50)

4.6

Design Requirements for Horizontal and Vertical Mixers (p.  9)

Standard No. 6 for Horizontal and Vertical Mixers (p. 60)

4.7

Design Requirements for Conveyors (p. 11)

Standard No. 7 for Conveyors (p. 70)

4.8

Design Requirements for Dividers, Rounders and Bun Machines (p.

Standard No. 8 for Dividers, Rounders and Bun Machines (p. 80)

4.9

Design Requirements for Bread Moulders (p. 12)

Standard No. 9 for Bread Moulders (p. 90)

4.10

Design Requirements for Prefabricated Enclosures and Air Conditioning Equipment for Fermentation, Proofing, Cooling and Retarding (p. 13)

Standard No. 10 for Prefabricated Enclosures and Air Conditioning Equipment and Fermentation, Proofing, Cooling and Retarding (p. 100)

4.11

Design Requirements for Ingredient Water Coolers and Ice Makers (Atmospheric-Type) (p. 13)

Standard No. 11 for Ingredient Water Coolers and Ice Makers (Atmospheric-Type) (p. 110)

4.12

Design Requirements for Coating Equipment (p. 14)

Standard No. 12  for Coating Equipment (p. 120)

4.13

Design Requirements for Cutting and Slicing Equipment (p. 15)

Standard No. 13 for Cutting and Slicing Equipment (p. 130)

4.14

Design Requirements for Ovens (p. 16)

Standard No. 14 for Ovens (p. 140)

4.15

Design Requirements for Caster Assemblies and Wheels (p. 16)

Standard No. 15 for Caster Assemblies and Wheels (p. 150)

4.16

Design Requirements for Doughnut Equipment (p. 17)

Standard No. 16 for Doughnut Equipment (p. 160)

4.17

Design Requirements for Pan Greasers (p. 18)

Standard No. 17 for Pan Greasers (p. 170)

4.18

Design Requirements for Continuous Mix Equipment (p. 18)

Standard No. 18 for Continuous Mix Equipment (p. 180)

4.19

Design Requirements for Spiral Mixers (p. 18)

Standard No. 19 for Spindle Mixers (p. 190)

4.20

Design Requirements for Liquid Ferment Equipment (p. 19)

Standard No.  20 for Liquid Ferment Equipment (p. 200)

4.21

Design Requirements for Dough Chutes, Dough Hoppers, Dough Reservoirs, Dough Trough Hoists and Automatic Dough Trough Dumps (p. 20)

Standard No. 21 for Dough Chutes, Dough Hoppers, Dough Reservoirs, Dough Trough Hoists and Automatic Dough Trough Dumps (p. 210)

4.22

Design Requirements for Depanners and Delidders for Bakery Products (p. 20)

Standard No. 22 for Depanners and Delidders for Bakery Products (p. 220)

4.23

Design Requirements for Weighing Systems (p.  20)

Standard No. 23 for Weighing Systems (p. 230)

4.24

Design Requirements for Racks, Pan Trucks and Dollies (p.  21)

Standard No. 24 for Racks, Pan Trucks and Dollies (p. 240)

4.25

Design Requirements for Kettles and Accessory Equipment (p. 21)

Standard No. 25 for Kettles and Accessory Equipment (p. 250)

4.26

Design Requirements for Liquid Measuring Systems (p. 22)

Standard No. 26 for Liquid Measuring Systems (p. 260)

4.27

Design Requirements for Bulk Ingredients and Edible Fats Storage and Handling Equipment (p. 22)

Standard No. 27 for Equipment Handling and Storage of Bulk Liquids and Ingredients (p. 270);  Standard No. 28 for Equipment Handling and Storing Bulk Edible Fats (see Standard No. 27)

4.28

Design Requirements for Electric Motors and Accessory Equipment  (p. 24)

Standard No. 29 for Electric Motors and Accessory Equipment (p. 290)

4.29

Design Requirements for Distribution Cabinets and Containers (p. 24)

Standard No. 30 for Distribution Cabinets and Containers (p. 300)

4.30

Design Requirements for Pie Make-Up Equipment (p. 25)

Standard No. 31 for Pie Make-Up Equipment (p. 310)

4.31

Design Requirements for Icing and Glazing Machines (p. 26)

Standard No. 32 for Icing and Glazing Machines (p. 320)

4.32

Design Requirements for Coolers for Bakery Foods (p. 27)

Standard No. 33 for Coolers for Bakery Foods (p. 330)

4.33

Design Requirements for Portable Ingredient Containers  (p. 28)

Standard No. 34 for Portable Ingredient Containers (p. 340)

4.34

Design Requirements for Baking Pans (p. 28)

Standard No. 35 for Baking Pans (p. 350)

4.35

Design Requirements for Packaging and Package Handling Equipment (p. 29)

Standard No. 37 for Packaging and Package Handling Equipment (p. 370)

4.36

Design Requirements for Particle Size Reduction Equipment (p. 29)

Standard No. 38 for Particle Size Reduction Equipment (p. 380)

4.37

Design Requirements for Dough Forming Equipment (p. 29)

Standard No. 39 for Dough Forming Equipment (p. 390)

4.38

Design Requirements for Sandwiching Equipment for Cookies and Crackers (p. 30)

Standard No. 40 for Sandwiching Equipment for Cookies and Crackers (p. 400)

4.39

Design Requirements for Pretzel Equipment (p. 30)

Standard No. 41 for Pretzel Equipment (p. 410)

4.40

Design Requirements for Sugar Wafer, Wafer and Sugar Rolled Cone Batter Systems (p. 31)

Standard No. 42 for Sugar Wafer and Sugar Rolled Cone Batter Systems (p. 420)