Baking Industry Sanitation Standards Committee Information

The BISSC was founded in 1949 to establish voluntary standards for packagers of baked goods in the rapidly growing national food industry. In 1966, the BISSC formed its Office of Certification to expand the use of BISSC standards and offer a more formalized recognition of companies adhering to the BISSC values. These standards are specific to the equipment used in the preparation, packaging, and storage of all commercial baked goods, including bread products, pastries, breakfast products, dessert goods, and much more. Our certification with the BISSC expands even more so through partnerships with the American Society of Baking (ASB), American Institute of Baking (AIB) International, and the overall development of American National Standards Institute (ANSI) standards specific to the baking industry. Meeting these standards means our manufacturing of food production equipment has a mark of excellence in all areas, including the following. Understanding of Sanitation: From the prototype to the final product in use, all of our food production equipment meets extremely high standards of sanitation. This includes sanitary materials that resist corrosion and prevent potential growth of mold or bacteria during use, effective sealant from operational materials like lubricant or cleaner, designs that offer ease of cleaning, limited risk of contamination with long-term use, and much more. Support of the Workers: In addition to sanitation, our designs aim to support the employees working on the floor for hours at a time. Our food production equipment limits chronic pain from leaning, lifting, or repeated motion; prevents the risk of injury; and overall promotes a safe, healthy, and comfortable work environment for production floor employees. Efficiency of Process: Whether on a food preparation, food packaging, or food storage production floor, our equipment designs work to improve the efficiency of the process. Our food production equipment is easily integrated into the majority of facilities and it offers a streamlining of the process with increased opportunities for automation and decreased risks of human error.