Date & Time: Thursday, August 14, 2025 | 2:00 PM ET

Organizer: American Society of Baking

Registration: click HERE

Overview

Join our friends at the American Society of Baking (ASB) and the Bakery Equipment Assessment Group (BEAG) for a deep dive into hygienic equipment design and certification. Formerly BISSC, BEAG is revolutionizing how bakery machinery meets ANSI/ASB Z50.2 sanitation standards. This session explores why sanitary design is critical—not just for compliance, but for brand trust, operational excellence, and food safety. Learn how the certification process works, what standards apply, and how BEAG’s recognition can elevate your equipment and bakery to new levels of credibility.

Key Takeaways

• Understand the ANSI/ASB Z50.2 standard and its impact on bakery equipment design and food safety compliance. 
• Discover the benefits of BEAG certification and how it aligns with FDA, BRC, SQF, and IFS food safety frameworks. 
• Learn the step-by-step process to certify equipment, including the role of the Internal Equipment Evaluator 

Speakers

Jon Anderson
Managing Consultant, BEAG

Jon began his career with AIB International as a food safety auditor and rose to become Head of Food Safety Audit Services and later Vice President of Audit Services.  Jon was also instrumental in establishing the Occupational Safety and Health Education Department at AIB and became highly respected and considered an expert in safety compliance and management. He now owns and operates an esteemed OSHA/Safety Management consulting firm.

In 2003, as a member of the BISSC Board of Directors, Jon led the transition of ownership and management of the BISSC Office of Certification to AIB International, serving as Director of the BISSC Office of Certification until his departure from AIB in 2014. In 2022, Jon assisted in the establishment of The Bakery Equipment Assessment Group (BEAG) and the acquisition process of BISSC from AIB International to the American Society of Baking (ASB). Serving The BEAG Group as Managing Consultant, Jon directs the Equipment Assessment and Evaluation Process in which bakery equipment manufacturers certify their equipment conforms to ANSI / ASB Z50.2:2015(R2020) Sanitary Design Standard for Bakery Equipment.

Sarah Day
Director of Education, ASB

Sarah is the Director of Education at the American Society of Baking (ASB), where she leads industry-wide learning initiatives with a passion for accessible education. With a Master’s in Education and a background in instructional design, she designed and developed the Certified Internal Equipment Evaluator (IEE) course for BEAG. She manages all of the ANSI requirements for the Z50 standards, as well as the educational programming for ASB.