| BISSC to BEAG |
BISSC → BEAG TransitionThe baking industry is moving from historic BISSC references to BEAG certification aligned with the ANSI/ASB Z50 standard. This page explains what is changing, why it matters, and what steps bakers and OEMs should take. OverviewFor many years, the Baking Industry Sanitation Standards Committee (BISSC) served as a reference point for hygienic design in bakery equipment. The industry now has a modern pathway that verifies outcomes against current expectations. The Bakery Equipment Assessment Group (BEAG) certification is an independent, criteria-based evaluation mapped to ANSI/ASB Z50, giving buyers a clear signal of design rigor, cleanability, and risk reduction. History and TransitionBISSC practices began in the 1940s as common reference points for sanitary design. Around 2014, the industry began transitioning toward BEAG to align with ANSI/ASB Z50 and evidence-based assessments. Today, BEAG provides a verifiable certification framework mapped to Z50 criteria. Origins
1940s
BISSC practices emerge
Shared reference points guide sanitary design and cleaning considerations for equipment. Transition begins
~2014
Shift toward BEAG
Movement toward an assessment-based approach aligned to ANSI/ASB Z50 with verifiable outcomes and documented evidence. Current state
Today
BEAG certification in practice
Procurement and contract language reference BEAG and Z50 What is next
Next
Ongoing alignment
Education, assessments, and specification updates. See News and Events for current activities. Why the change
What is changing
What this means for youFor Bakers
For OEMs
Frequently asked questionsWill existing BISSC references still be accepted?No. BEAG certifies equipment that conforms to the established standards. What changes for my quality and procurement teams?Use Z50-aligned criteria in specifications and require BEAG certification where applicable. Next steps
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