Baking Process Kill Step Calculators

Baking Process Kill Step Calculators

Test the effectiveness of your food safety controls!

Need validation of your Salmonella kill step process? AIB International’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 readings and calculates the total process lethality (e.g., 5 log) for Salmonella. The generated report can then be used as supporting documentation for FSMA’s validation and verification process.

OurPartners

AIB International collaborated with the American Bakers Association and its Food Technical and Regulatory Affairs Committee, with researchers at Kansas State University and University of Georgia to create the Baking Process Kill Step Calculators.

Benefits

There are a number of ways you can benefit from these calculators, including:

  • Increased food safety assurance
  • Compliance with the Food Safety Modernization Act’s regulation for hazard analysis and preventive controls
  • Avoid conducting foundational research, costing 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 for your results.

a Muffin
Basic round top cake muffins
Salmonella
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Read the procedures

Cookies
Crispy Cookies
Salmonella
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Read the procedures

Cheesecake
Cheesecake
Salmonella
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Flour Tortilla
Flour Tortilla
Salmonella
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Fruit Filled Pastry
Fruit Filled Pastry
Salmonella
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Read the procedures

Hamburger Buns
Hamburger Buns
Salmonella
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Read the procedures

Nut Muffin
Nut Muffin
Salmonella
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Read the procedures

Chocolate Chip Cookies
Soft Cookies
Salmonella
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Whole Wheat Bread
100% Whole Wheat Multigrain Bread
Salmonella
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Doughnut
Yeast-Raised Doughnut
Salmonella
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Read the procedures

Directions

To use the Kill Step Calculator, you’ll first need Microsoft Excel and a data logger. We have also prepared a number of helpful resources. There are the general instructions for using the calculators and then each calculator has its own unique procedures for recording temperatures in a commercial oven. These are listed above next to the calculator download link.

Webinar: The Data Transfer Process   Webinar: Application & Interpretation

Kill Step Calculator Research

  • Hamburger Bun Research published in Journal of Food Protection v.79 n.4 April 2016 – open access download
  • Muffin Research published in International Journal of Food Microbiology June 2017 - open access download
  • Doughnut Research published in Foodborne Pathogens and Disease November 2018 - open access download
  • Nut Muffin Research published in International Journal of Food Microbiology April 2019 - open access download
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Kill Step Validation Consulting

Don’t have a data logging device? AIB International’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.

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