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On December 31, 2019, the Wuhan Municipal Health Commission, Wuhan City, China, reported several pneumonia cases with unknown causes, eventually identifying a novel coronavirus called SARS-CoV-2.
Snack and bakery production environments depend on air handling equipment for distributing heated and cooled air throughout buildings. In addition, the equipment can affect the workplace environment itself.
In order to do their best to help minimize and prevent issues that can arise in a snack and bakery production environment, suppliers continue to make safety improvements to their equipment.
Sanitary facility design is very important for snack and bakery companies, especially those with legacy facilities. Facility design can help streamline the effectiveness and efficiency of regular sanitary procedures, as well.
Sound sanitary facility design is vital in the snack and baking industry in order to maintain peak food safety, especially for facilities making products with tricky ingredients or processes from a sanitation perspective. Associated sanitation procedures can also prove a challenge in older facilities.
The ancient Greek philosopher Heraclitus was known for his central belief that change is constant, a point clearly illustrated by the fantastic innovation seen across every bakery category today. Yet bread is the oldest form of food known to humankind, dating back thousands of years. And we still eat it today.
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.
Leaders from top snack and bakery companies like Kellogg Co., PepsiCo, General Mills and Nestlé will illustrate cutting-edge best practices related to sanitary design.
