Brought to you by the AIB InternationalFruit-filled pastries are one of the most popular bakery products in North America and Europe. This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal.However, if you’re producing fruit pastries you need to be documenting the kill step to be in compliance [...]
About Kantha ChannaiahDr. Kantha Channaiah is the Director of Microbiology for AIB International. He has held this position since 2013, with primary duties related to designing & executing kill-step validation research projects, teaching and offering training for microbiology seminars, providing environmental monitoring program consulting services, and generally assisting AIB Food Safety Services for all microbiology-related queries. Kantha’s work is informed by more than fifteen years of related experience in the fields of microbiology and biotechnology, food and beverage industries, research and development, academics, designing and establishing labs, supervising, teaching, training, HACCP, GMPs, regulatory compliance, post-harvest grain storage, handling pathogenic bacteria, molds, mycotoxins, technology development, environmental monitoring, kill step validation, and consulting. In addition to his work with AIB International, Kantha currently serves as adjunct faculty at Kansas State University.
Hamburger buns come in all shapes and sizes, but still need to be cooked properly. As the weather (hopefully) starts warming up, we start getting ready for backyard, BBQ nights. In the food industry, this means ramping up those summer-time food staples, like hamburger buns. For a product like the hamburger bun, you want [...]
Are you a baker who makes their bread and butter producing cookies? The FDA Food Safety Modernization Act (FSMA) Preventative Controls for Human Food requires commercial bakeries to provide validation of process controls such as thermal kill steps.1 Compliance dates for some businesses began in September of 2016. The good news is a new [...]