Food First Blog | Baking Process Kill Step Calculator

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On-Site Kill Step Consulting Takes Your Facility’s Validation to the Next Level
On-Site Kill Step Consulting Takes Your Facility’s Validation to the Next Level
Time and temperature. Not only are they important to the baking process, but both are necessary to kill harmful pathogens at the point of production, ensuring food safety and maintaining consumer confidence in your brand and products. But how do you validate the kill step as a food safety control?
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From Hamburger Buns to the Recent Launch of Cheesecake
From Hamburger Buns to the Recent Launch of Cheesecake
AIB's Baking Process Kill Step Calculators continue gaining momentum.
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Kill Step Calculator Pivots a New Future for Growing Tortilla Demand
Kill Step Calculator Pivots a New Future for Growing Tortilla Demand
With the tortilla calculator, manufacturers can enhance their HACCP validation and verification process and improve the contamination vulnerability.
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Baking Process Kill Step Calculator Facebook Live Q&A
Baking Process Kill Step Calculator Facebook Live Q&A
In collaboration with the American Bakers Association Food Technical and Regulatory Affairs Committee, Kansas State University, and the University of Georgia we developed a kill step validation for cheesecake. These calculators, along with AIB’s kill step validation consulting services, are empowering bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products. A Facebook Live event was hosted on Sept. 11 to respond to questions about the cheesecake calculator.
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