Food First Blog | Baking Process Kill Step Calculators

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AIB International Expert’s Kill Step Validation Research to be Published
AIB International Expert’s Kill Step Validation Research to be Published
AIB International experts have long been recognized for their in-depth, cutting-edge knowledge of various food safety topics. The latest individual to be recognized for important scientific contributions is Kantha Channaiah, AIB International’s director of microbiology, whose kill step validation study was recently accepted for publication.
622 Views

Everything You Need to Scientifically Validate Baking Process Preventive Controls
Everything You Need to Scientifically Validate Baking Process Preventive Controls
AIB International has paid all the necessary subscription fees to make the research for two peer-reviewed scientific articles on baking process kill step research free to the public.
2215 Views

FSMA for Yeast Dounuts
FSMA for Yeast Dounuts
Yes, frying oil gets very hot, 365 to 390ºF. But is it hot enough — and do yeast-raised donuts cook long enough — to achieve the kill step required by the Food Safety Modernization Act (FSMA) rules?
1019 Views

Looking Back: All the 2016 Kill Step Calculators Released
Looking Back: All the 2016 Kill Step Calculators Released
2016 was a busy year with four new baking process kill step calculators released to the industry.
1240 Views

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