AIB

Agenda

Agenda is subject to change. Please review our agenda.

Day 1

Time Activity
8:00 a.m. Registration and Introductions
8:15 a.m. Introduction to BISSC
  • Brief history and mission of BISSC
  • Introduction to the ANSI Rulemaking Process
8:45 a.m. Introduction to Food Safety Regulations
  • The History of the GMP's
  • GMP's Relevance to Equipment Design
  • The Proposed Changes to the GMP's
9:45 a.m. Break
10:00 a.m. The Market and Consumer's Perspective on Food Safety
  • Expectations of Regulatory Agencies, Retailers and the Consumer
  • Allergen Control: Why the Concern and What is the Connection to Equipment Design
11:00 a.m. The Application of Third Party or Certification Scheme and Food Safety Standards
  • What is Expected of the Baker During Food Safety Inspections
  • The Variety of Audit Schemes and Application to Equipment Design
  • Specific Requirements of the Regulations that Impact the Equipment Manufacturer
12:00 p.m. Lunch (On your own)
1:15 p.m. The Monetary Impact of Equipment Design
  • Monetary Impact of Poor Design on the Baker
  • Monetary Gain of Proper Equipment Design
2:30 p.m. Break
2:45 p.m. The BISSC Equipment Design Standards - A Critical Aspect of Food Safety
  • In-Depth Review and Discussion of the ANSI/ASB Standards
  • Definitions and Basic Criteria of Bakery Equipment Design
  • General Principles of Design
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Installation Guidelines
  • Poor Installation Can Defeat Good Design
  • Proper Installation Can Enhance Good Design Qualities
9:30 a.m. Break
9:45 a.m. Equipment Certification / Inspection Workshop
  • Perform a Certification Inspection on Actual Bakery Equipment
  • Inspection Report Review and Documentation
11:30 a.m. BISSC Certification and Recertification Process
  • Requirements and Guidelines
  • Recertification Timeline and Testing
12:00 p.m. Presentation of Certificates and Adjourn

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Outline the history of BISSC and the ANSI rulemaking process.
  • Improve equipment quality using sanitary equipment design.
  • Collect, organize, and interpret information about the BISSC–Certified seal to improve market position by providing improved sanitary design and efficient production equipment.
  • Apply the ANSI/ASB Standards in the design and installation of bakery equipment.
  • Explain why equipment design is fundamental to food safety.
  • Provide examples of food safety regulations and the GMPs.
  • Identify what types of contamination issues arise from poor equipment design.

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