Sanitary equipment design is essential to ensuring food safety in the snack and bakery industry. To that end, the Baking Industry Sanitation Standards Committee (BISSC) has established standards and guidelines for the design and operation of equipment. By applying accepted BISSC standards, engineers can design and build equipment that minimizes the chance of food contamination.
The existence of these guidelines, along with an organization that promotes them, prompts manufacturers to ensure that consumers are eating baked snacks and a wide range of baked goods manufactured with equipment that is held to a high level of sanitation standards. Use of proper machine coatings and elimination of accumulation pockets are two important areas covered by the guidelines.