BEAG, the Bakery Equipment Assessment Group, today announced a leadership transition as Jon Anderson retires from his role supporting the organization after many years of dedicated service to the baking industry.

BEAG supports the commercial baking industry through bakery equipment evaluation, industry collaboration, and continued focus on bakery-specific standards. Working in close connection with the American Society of Baking (ASB), BEAG helps advance awareness and understanding of the ANSI/ASB Z50 standards, which address bakery equipment safety and sanitation and support confidence in hygienic equipment design.

Anderson has played a significant role in guiding BEAG through an important period of organizational development and industry transition. Over the course of his career, he has brought deep expertise in food safety, occupational safety, regulatory compliance, and hygienic equipment design. His background includes leadership roles with AIB International, where he advanced from food safety auditor to head of food safety audit services and later VP of audit services. He also led BISSC certification management during its time at AIB and contributed to the development and advancement of the ANSI/ASB Z50 standards.

At BEAG, Anderson’s leadership helped build a more modern operating model through digital delivery, on-demand education, and correspondence-based pathways for professionals seeking Certified Internal Equipment Evaluator status. His leadership expanded the accessibility and reach of BEAG’s work and helped strengthen its service to the industry.

As part of this transition, Sarah Day, M.Ed., will assume responsibility for the day-to-day operations and oversight of BEAG. Day currently serves as director, education for the American Society of Baking and will continue in that role. This structure reflects the close connection between ASB and BEAG and supports continuity across education, standards leadership, and industry engagement. In addition to her ASB responsibilities, Day will provide coordination and operational leadership for BEAG as the organization moves forward.

“On behalf of the BEAG Board, I want to express our deep appreciation for Jon’s commitment to establishing universally accepted standards for baking and low-moisture foods,” says Jeff Shura, BEAG board chair, SVP of engineering and technology, Flowers Foods. “We are grateful for the foundation he helped build and appreciate Sarah’s leadership as she guides BEAG’s daily operations and continued service to the industry.”

In addition, BEAG has identified multiple experienced industry professionals and contractors to provide support in key areas as needed. This structure is designed to ensure continuity in operations while giving the organization access to specialized expertise that supports its ongoing initiatives and industry engagement.

“This transition reflects BEAG’s commitment to continuity, thoughtful leadership, and continued service to the industry,” notes Kristen L. Spriggs, CAE, IOM, executive director of BEAG and CEO of the American Society of Baking. “Sarah is well prepared to support BEAG’s day-to-day work, and the additional professional support structure will help ensure that the organization remains responsive, focused, and effective.”

BEAG remains committed to serving the baking industry by advancing awareness of its role, supporting confidence in bakery equipment standards, and fostering engagement across the industry. The organization’s priorities and commitment to supporting the ANSI/ASB Z50 standards remain unchanged.

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