Hygienic design aims to prevent physical, chemical, and biological contamination of baked goods by ensuring the equipment meets certain design criteria. Whether it’s a new pastry make-up line or a used bread production line, their hygienic design is important for their safe operation. As a consequence, this approach to equipment design is the subject of many research and development initiatives, as well as the foundation for various industry standards. Two industry groups that are focused on standardizing and certifying hygienic design in industrial baking equipment are the European Hygienic Engineering and Design Group (EHEDG) and the Baking Industry Sanitation Standards Committee (BISSC). Both offer guidelines for design, manufacture, and operation of equipment, and both have a membership roster with many reputable industrial baking industry leaders.
European Hygienic Engineering and Design Group
Founded in 1989, EHEDG brought together a diverse group of stakeholders including equipment manufacturers, food producers, research institutes, public health authorities, and governmental organizations. EHEDG operates as a non-profit and has a multifaceted organizational structure with an advisory and foundation board, executive committee, three sub-committees, working groups, regional sections, and a general assembly. The governing officials are elected from the membership, which encompasses companies, institutes, and individuals in the food processing industry from across the globe.
Baking Industry Sanitation Standards Committee
BISSC is a subsidiary of AIB International, formerly known as the American Institute of Baking, and though it is based in the United States, provides its services for industrial baking businesses around the world. BISSC formed in 1949 to develop and publish voluntary standards for the design, manufacture, and operation of bakery equipment utilizing the principles of hygienic design. They subsequently established an Office of Certification, which offers equipment certification to manufacturers who meet the American National Standards Institute (ANSI) Sanitation Standard for the Design of Bakery Equipment. Through AIB International, BISSC not only conducts certifications, but also provides consulting, training, and audits for ANSI standard compliance.
A Common Goal
Both EHEDG and BISSC contribute a great deal to the research, standardization, and promotion of hygienic design in the food processing and industrial baking industries. Their varied, global membership works to bring four basic criteria to baking equipment and processes: allow for straightforward cleaning (dry or wet), provide easy access for inspection and maintenance, allow simple disassembly and reassembly of parts, and be designed, constructed, and installed in a way that stimulates food safety and quality. These standards ensure that new and used industrial bakery equipment, as well as future machines not yet developed, pass the benefits of hygienic design onto the consumers of the baked goods they produce.
Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals.