ORLANDO, FL — The American Society of Baking (ASB)’s annual event, BakingTECH, is in full swing in Orlando, FL.
During a live recording of The Case for Safety podcast, sponsored by Corbion, industry engineers explained how hygienically designed equipment enhances safety, reduces downtime and drives operational efficiencies.
Using the ANSI/ASB Z50.1 and Z50.2 Standards for equipment design and sanitation as a foundation, Scott McCally, president of Auto-Bake Serpentine, a Middleby brand, and Jon Anderson, managing consultant for Bakery Equipment Assessment Group, discussed how implementing hygienic design can benefit a company on multiple fronts, including workforce.
“Hygienic design is absolutely fundamental to food safety,” Anderson said. “Without efficiently designed equipment, your sanitation efforts increase significantly because there’s longer downtime, less time for production and more work involved in disassembling, reassembling and cleaning.”
McCally shared that the mindset of integration helps to improve operational excellence, but it also goes further to minimize downtime in every corner of a bakery environment.
“One of our customers’ core values is to produce safe food,” McCally said. “Along with that, their number one threat or concern, in many cases, is employee retention. Their top priorities are keeping their equipment clean and their employees safe, but one of the roles that employees don’t like doing very much is the sanitation process.”
