In this episode, Dr. Carson interviews Dr. Kantha Channaiah

Richard explains the origins of FSMA during the Obama Administration. The FDA was instructed to take a proactive role in pathogens and food safety, the law was signed on September 2015. This law started a set of compliance deadlines for bakers, with a 3-year phase in:

  • September 2016 was the deadline for all bakeries over 500 employees
  • September 2017 for all bakeries under 500 employees
  • September 2018 for all bakeries with revenue under $1 Million a year

We also go over on what happens when bakeries are not compliant and how they would get penalized by the FDA.

Richard explains why bakers were challenged with this new law and assuming that the oven killed everything. Richard goes over temperature logging challenges for denser products like cheesecake, high fiber products or cookies with inclusions. We also cover which products need to be certified, hint: It’s all of them!

Richard explains the easiness of using data loggers, like Reading’s Scorpion to improve shelf life, consistency, crumb and satisfying the law requirements.

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