Validating the kill step temperature as part of your preventive controls is a crucial component of your facility’s food safety plan. Our experts can validate your baking process for you, identify your oven’s cold spot, determine internal temperature, and calculate the lethality of the baking process.
Free Baking Process Kill Step Calculators take recorded time and temperature readings, calculating the total process lethality for Salmonella destruction. Then they generate a report that can be used as supporting documentation for FSMA’s validation requirement.
AIB International collaborated with the American Bakers Association’s Food Technical and Regulatory Affairs Committee and researchers at Kansas State University and University of Georgia to create these free Baking Process Kill Step Calculators.
I highly recommend any bakery to take a look at the calculator for their products, and I’d also suggest that they have an AIB International expert come out the first time to teach the proper way to perform the test.
Certification is provided by AIB International Certification Services, a wholly owned subsidiary and separate company. Use of AIB International’s consulting and training services does not influence certification outcome.