Empowering bakeries to validate their food safety preventive controls
The Baking Process Kill Step Calculators help bakers evaluate the lethality of their process for destruction of Salmonella spp. in a variety of products. This interactive tool takes recorded time and temperature parameters and automatically determines the total process lethality (e.g., 5 log) for Salmonella. If the desired log reduction is achieved for the baking process and pathogen of concern, the generated report can be used as guidance and as a supporting documentation for FSMA’s validation and verification process.
- Greater food safety assurance
- Comply with the Food Safety Modernization Act’s regulation for hazard analysis and preventive controls
- Avoid having to conduct foundational research, which would run upwards of $50k per product
Download Your Calculator
Read the procedures for recording temperatures and download the appropriate product/pathogen calculator for your bakery and enter your time and temperature data into the calculator. Interpret your results.
Before you begin, you’ll need Excel software and a data logger.
Read the procedures for recording temperatures in a commercial oven and instructions for using the calculator. Watch this tutorial as our in-house experts walk you through the data transfer process.
Need More Help?
Don’t have a data logging device? AIB’s experts can use our Mole equipment to validate your baking process for you! Commercial bakeries looking for additional support can schedule Kill Step Validation Consulting
where one of our professional team members will visit your bakery to identify the oven’s cold spot, determine the product’s internal temperature, and calculate the lethality of the baking process.
Schedule Your Consultation
Schedule your Kill Step Validation Consulting today by sending us an email or calling 1-800-633-5137.