ANSI/ASB Z50.2 : 2015

1 Basic Criteria for Bakery Equipment
2 Definitions
3 General Principles of Design, Construction and
  Cleaning for All Bakery Equipment
4 Specific Principles to Cover Exceptions and
  Additions to the Design, Construction and Cleaning
  of All Bakery Equipment
5 Normative References
6 Appendix

Pertains to the design, construction, and cleaning of various items and groups of items of bakery equipment as specifically set forth herein.