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The kill step calculator is a tool used by bakers to validate kill steps against the bacterial pathogen Salmonella. From a food safety standpoint, the kill step is necessary to eliminate harmful pathogens and reduce the microbial load in food to safe levels.
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. Increase food safety assurance. Comply with FSMA validation requirement. Avoid conducting costly foundational research. Contact Us.
Goal. To validate a simulated commercial baking process for hamburger buns to destroy Salmonella spp., and to determine the appropriateness of using non-pathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies.
A calculator to help bakers evaluate the lethality of their salmonella kill step by based on time and temperature readings.
4 Φεβ 2016 · AIB Kill Step Calculator - posted in The FDA Food Safety Modernization Act (FSMA): Last month AIB released several baking process kill step calculators. Bakeries have long assumed that the baking process will kill Salmonella, but there has never been any scientific data to back up that assumption.
26 Φεβ 2019 · Instruction validation is the use of a methodology, procedure or protocol to help ensure that the cooking or heating instructions for a food product are developed and tested to achieve a ‘safely’ heated product for consumers to eat of acceptable quality.
It allows you to calculate the lethality of this step for your different products and print a report for your records—pretty slick, huh? There are different calculators for specific baked goods, such as hamburger buns, muffins, pastries, breads, cookies, donuts, tortillas and even cheesecake!
