Beyond BISSC: Evolving Hygienic Standards in Baking

The baking industry is evolving as it transitions from the historic Baking Industry Sanitation Standards Committee (BISSC) to the modern Bakery Equipment Assessment Group (BEAG) certification program, which utilizes the updated ANSI/ASB Z50.2-2015(R2020) hygienic design standards for bakery equipment.  As these changes take hold, both equipment manufacturers and OEMs face growing expectations for food safety, equipment design, and regulatory compliance.  Hosted by the FPSA Bakery Council, this live roundtable and Q&A brings together recognized leaders in sanitation, equipment assessment, and safety compliance to explore how evolving standards are reshaping bakery operations—and what’s next for hygienic design.

What you'll learn:

• The major differences between BISSC, BEAG, and ANSI standards
• Identify steps to align operations with new hygienic requirements
• Recognize how equipment assessment programs support compliance
• Practical ways to collaborate with OEMs and suppliers on design and maintenance.

Karl Thorson

Global Food Safety and Sanitation Manager

General Mills

Karl leads sanitation globally for General Mills, with nearly 30 years of experience across product platforms including cereal, dough, snacks, and pet food. A recognized industry leader, he focuses on allergen and pathogen control, sanitary design, and training initiatives, and has chaired multiple food safety and sanitation working groups. 

Jon R. Anderson

Managing Consultant

Bakery Equipment Assessment Group

Jon is a veteran in food safety and equipment standards, having led the transition of BISSC certification to AIB International and now directing BEAG’s equipment assessment process. With 40+ years in food safety, sanitation, and safety management, he remains a key voice in advancing hygienic design across the baking industry. 

Chuck Sena, Moderator

Food Systems Business Unit Manager

Midwest Engineered Systems Inc.

Chuck brings a practical design-build perspective, combining experience in sales, marketing strategy, and engineering management. An active FPSA volunteer and Vice Chair of both the Bakery Council and Food Safety Network, he bridges technical and operational priorities to achieve food-safe, efficient production.