Every piece of commercial baking equipment you use has a story behind it — and that story starts with the ANSI Z50 Standards.
These standards set the benchmark for safety, sanitation, and performance in commercial bakeries. But who decides what goes into them, and how are they kept up to date?
The answer lies in a highly collaborative process led by experts across the baking industry.
Standards-Developing Organization | The American Society of Baking
The American Society of Baking (ASB) is the standards-developing organization (SDO) responsible for maintaining the Z50 series. They lead the technical committees that write and update the standards.
Who’s at the table?
- Commercial bakers who operate the equipment every day
- Equipment manufacturers who design and build it
- Food safety specialists with expertise in sanitation and regulations
- Engineers focused on mechanical performance and safety
- Maintenance and sanitation professionals who understand practical cleaning and usability needs
This mix of expertise ensures the standards reflect both technical requirements and day-to-day operational realities. These committee members collaborate to ensure the standards reflect current best practices for safety and sanitation in bakery equipment design.
“The Z50 Standards are written by the industry, for the industry.”
Accreditation | The American National Standards Institute
The rule-making process and the standards are accredited by ANSI. The standards are approved and published through the American National Standards Institute (ANSI).
ANSI’s process requires:
- Openness: All stakeholders can participate
- Balance: No single interest group dominates
- Due Process: Clear and documented procedures
- Consensus: Agreement from a broad range of experts
This ensures the Z50 Standards are fair, thorough, and widely accepted.
The ANSI designation is not just a formality — it is a powerful protection. Because ASB holds an active ANSI standard, no other organization can create competing bakery safety or sanitation standards.
This gives the baking industry a unique opportunity to own its regulatory space, rather than allowing external or government bodies to define safety expectations for bakery equipment. However, that authority comes with a responsibility: we must proactively educate the industry and elevate the importance of standard adoption.
Oversight | Bakery Equipment Assessment Group (BEAG) Equipment Certification Program
Internal Equipment Evaluator Pathway
Participants complete a self-paced online course — four interactive modules with access to the Z50.2 PDF — then pass a final exam to earn the “Certified Internal Equipment Evaluator” credential and certify their own equipment.
Third-Party Conformance Evaluation
BEAG experts perform an independent assessment of equipment design and construction against ANSI/ASB Z50.2, issuing formal Recognition of Conformity for compliant machinery.
ASB establishes the standards, and BEAG certifies equipment conformance to the standards.
In Summary
The ANSI Z50 Standards represent more than technical guidelines — they are the baking industry’s collective voice on safety, sanitation, and quality. Through the leadership of ASB, the expertise of BEAG, and the collaboration of bakers, equipment makers, engineers, and food safety professionals, these standards are built to meet today’s challenges while anticipating tomorrow’s needs.
By adopting and supporting ANSI Z50, bakeries not only protect their operations and workforce, but also strengthen the industry’s ability to set its own benchmarks. The path forward is clear: understand the standards, embrace them, and help champion their role in shaping a safer, more efficient, and more sustainable baking future.
Explore BEAG Equipment Certification
Email to a Friend
