Baking Process Kill Step Calculator
Test the effectiveness of your food safety controls!
Need validation of your salmonella kill step process? AIB’s Baking Process Kill Step Calculators help you evaluate the lethality of your process 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 then be used as guidance and as a supporting documentation for FSMA’s validation and verification process.
AIB International collaborated with the American Bakers Association and its Food Technical and Regulatory Affairs Committee, and with researchers at Kansas State University and University of Georgia to produce the Baking Process Kill Step Calculators.
There are a number of ways you can benefit from these calculators, including:
- Greater food safety assurance
- Compliance 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
If you’re ready to begin your evaluation, first read the procedures for recording temperatures and download the appropriate product/pathogen calculator for your bakery. Then, simply enter your time and temperature data into the calculator and 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 thermal-logger 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.
Need More Help?
Contact AIB today to schedule your Kill Step Validation Consulting!