Putting up the COOD FIGHT
Every decade or so comes one of those times when the stars align and decision-makers find themselves in the position of determining the future of an industry for years to come. For the baking industry, 2004 looks like it’s going to be one of those years that will determine how companies will conduct business down the line.
In addition to the battle over carbohydrates, snack and bakery food producers face a whole slew of other issues that are quickly reaching the point of no return. In this important election year, the industry must also contend with skyrocketing healthcare costs, increasingly burdensome environmental regulations and the upcoming debate over dietary guidelines, which could significantly impact consumers’ perceptions of baked goods.
If you miss these important shows, you’ll spend the rest of the year kicking yourself:
- American Bakers Association’s Annual Convention, March 17-20, The Phoenician, Scottsdale, Ariz. 1-202-789-0300
- American Society of Baking Annual Technical Conference, Feb. 29-March 3, Chicago Marriott Downtown, Chicago. 1-866-920-9885
- Baking Industry Sanitation Standards Committee Annual Meeting, Feb. 27, Chicago Marriott Downtown, Chicago. 1-773-761-4100
- BEMA, the baking industry suppliers association, Winter Summit, Feb. 27-29, Chicago. 1-847-920-1230.
- The 2004 International Baking Industry Exposition, Aug. 15-18, Las Vegas. 1-847-920-1230
By Robert Hirsch
President and CEO
Last year, BEMA celebrated 85 years of service to the baking industry. Starting in 1918 as the Bakery Equipment Manufacturers Association, by the mid-1990s BEMA had opened up its membership to all baking industry suppliers. At that time, the association leadership recognized that, by expanding its membership base, BEMA would be better able to represent the industry and make more meaningful contributions.
Further, this change would be responsive to many in the industry who were crying, “There are too many associations/organizations in the baking industry.” As mergers and acquisitions have become a mainstay of the baking industry, BEMA’s expansion to all supplier categories would discourage the development of smaller splinter groups and could even serve as a model for the association community. Additionally, all bakery suppliers could find a home in BEMA.
3.Economy of scale
2.A willingness to share ideas
3.A thirst for the new
4.A curiosity towards innovation
5.A predisposition for service
6.A sense of value
7.A desire to solve problems
8.A concern for their industry
What’s new with BISSC? Plenty! The voluntary sanitation standards for the design and construction of bakery equipment — developed by BISSC (Baking Industry Sanitation Standards Committee) more than 50 years ago, and historically published/revised every four years — have received ANSI’s (American National Standards Institute) accreditation. This is the culmination of an intense two-year effort on the part of the Z50/BISSC standards review committee in reviewing the current BISSC standards (2002 edition), obtaining input from all segments of the baking industry, reaching consensus on the proposed revisions, publishing the revisions for public comment, and finally submitting the agreed-upon final document to ANSI for acceptance.
The newly approved standards have been reformatted to conform to ANSI guidelines and are now published as one standard entitled: ANSI/BISSC/Z50.2 2003 Sanitation Standard — Baking Equipment.
- As a result of the accreditation process, the standards have been thoroughly reviewed, updated, and revised to bring them in line with today’s technology, and ratified by all segments of the baking industry, thus making them stronger and more meaningful than ever before
- The new standard’s endorsement by ANSI adds the “seal of credibility” to its essence. It becomes a voluntary guideline for bakery equipment manufacturers to follow. This will ensure their customers’ peace of mind in knowing the equipment can be easily cleaned and sanitized and will satisfy local health inspectors’ scrutiny
- The new BISSC symbol on bakery equipment conforming to the criteria of the 2003 standard, which includes the statement “Manufacturer attests that this equipment conforms to the ANSI/BISSC/Z50.2 2003 Standard”, assures health inspectors that the equipment is built to the very highest standard of sanitation available in the industry today
- By designing and building equipment to the specifications of the new standard, the equipment manufacturer is endorsing the importance of good sanitation principles
- By specifying to the supplier that the equipment to be purchased must not only be constructed to the BISSC standard but also must be currently certified by the BISSC Office of Certification, the baker is proclaiming his commitment to food safety and the protection of the consumer