The American National Standards Institute’s Board of Standards Review has approved the 2012 version of the ASB Z50.2 American National Standard for Bakery Equipment Sanitation Requirements. The standard sets the parameters for the sanitary design, construction and installation of bakery equipment that is more efficient to clean, maintain and reduces the risk of food safety issues. The American Society of Baking’s Z50 committee received a revised draft of the standard in February and voted to move the revision forward through the ANSI process. The standard may be found at the www.asbe.org web site. “The baking industry needs to be forward thinking in the design of its equipment and the ability to effectively and efficiently clean production equipment,” says Robb MacKie, president of the American Bakers Association. “We applaud the efforts of the bakers and equipment suppliers to achieve this important first step.”
Owner Amanda Michael, who named her place after daughter Jane, opened her first San Francisco location in 2011, starting with pastries, breakfast and lunch items. A second store followed in 2013. Then came their “bursting at the seams” moment.