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Voluntary Standards Cover the Spectrum: From Dehumidifiers to Bakery Sanitation

New York, Sep 23, 2003

In an effort to communicate the vital role that standards play in daily life, ANSI Online will publish, on an ongoing basis, a series of snapshots of the diverse standards initiatives undertaken in the global and national standards arena, many of which are performed by ANSI members and ANSI-accredited standards developers. Two of the latest selections follow:


As hurricane and tornado season rolls around, so does the rainy weather. Flooding is the most obvious cause of damages to homes and buildings from wet weather, but moisture in the air, over time, can also cause significant damage in the growth of mold and mildew. Dehumidifiers are the answer to the homeowner’s damp dilemma.

The Association of Home Appliance Manufacturers (AHAM) certifies dehumidifiers, among other appliances, and their water removal capacity. ANSI/AHAM DH-1-1986 (R2003), Dehumidifiers, establishes a uniform, repeatable procedure for measuring the capacity and energy input of self-contained, encased, electrically operated, mechanically-refrigerated dehumidifiers under specified test conditions. The procedure and the recommended levels of performance are intended to provide a means to compare and evaluate different brands and models of dehumidifiers regarding characteristics significant to product use.

Bakery Equipment

In every retail food establishment, cleanliness is essential to the consumer, and is also necessary for the best operation of commercial cooking or baking equipment. By law, the food service industry must take the necessary precautions to prevent food contamination or poisoning, but voluntary standards also help to keep the processes behind the kitchen door running smoothly.

The American Society of Baking (ASB), formerly known as the American Society of Bakery Engineers, is a professional society comprised of members who are either engaged in, involved with, or interested in wholesale or large-scale bakery production. The purpose of the Society is to promote the advancement of baking science technology through the exchange of information and interaction among baking industry professionals.

The latest standard to come from ASB ensures the cleanliness and sanitation of bakery equipment. ANSI/BISSC Z50.2-2003, Bakery Equipment Sanitation Standard, addresses the criteria for maintaining proper levels of sanitation for all kinds of bakery machinery and equipment; thus ensuring a better product for the consumer.

This "standards snapshot" was made possible by the steady stream of press information disseminated by standards developing organizations to keep the ANSI Federation abreast of their achievements.

As the Institute receives news of published voluntary standards and voluntary standards initiatives with broad appeal and impact, similar articles will be posted to the ANSI Online News page. Please continue to forward your updates to the Communications and Public Relations department at (f) 212.398.0023 or (e) For additional information on the wide array of standards applications, see the Media Tips and Case Studies section of the Institute's website.

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