INDIANAPOLIS — The Bakery Equipment Assessment Group (BEAG) announced a new Certified Internal Equipment Evaluator Online Training Course, a comprehensive program designed to elevate baking industry skills.
Due for launch in September, the certification educates individuals on the importance of safe food production, teaching them how to apply the American National Standards Institute (ANSI) Z50.2 standard of hygienic equipment design.
“This platform provides a cost-effective, interactive training tool to help ensure food safety for our suppliers, bakers, and most importantly, the millions of people this industry feeds,” said Jeremiah Tilghman, chair of the BEAG board of directors.
Featuring four online modules and over six hours of interactive content, the program is designed for self-paced, on-demand learning to educate baking industry professionals on national sanitary design standards.
“We took a two-day, in-person course and through online learning techniques condensed the learning experience to a few hours with enhanced interactive tools.” — Kristen L. Spriggs | executive director | ASB
With proper hygienic equipment design, businesses can increase productivity and avoid potential food safety issues and heightened production costs.
“Hygienic design is an investment in the business and shouldn’t be considered an expense, but we recognized getting someone certified to understand the Z50.2 standard previously required time and travel,” said Kristen L. Spriggs, executive director at the American Society of Baking (ASB). “We took a two-day, in-person course and through online learning techniques, condensed the learning experience to a few hours with enhanced interactive tools.”
Those who complete the course and pass the final exam will receive the Certified Internal Equipment Evaluator certificate. This will allow individuals to certify their company’s equipment through BEAG’s Recognition of Conformity, which not only minimizes risks to consumers but also solidifies their commitment to quality.
