You know the importance of the kill step. It’s the point during baking when harmful pathogens likeSalmonella spp. are eliminated. Although it’s always been crucial from a food safety stand point, there’s another layer.
Now that FSMA has been rolled out, the kill step must be logged and documented in order for you to be in compliance.
I’ve done kill step analysis for one product. Do I have to repeat it?
Different products bake differently. You’ll need to know when each one reaches the safety zone. Also, to have the data required, you need a series of readings for the same product.
What do I need to log my kill step?
AIB International teamed up with Kansas State University, the American Bakers Association and the University of Georgia to develop a procedure and free kill step calculator for creating scientific proof of your effective kill step—which is exciting to have available.
Use it with a thermal profiler, and you’ll have all the data the FDA is looking for, plus a clearer picture of your process!
Are there different kill step calculators for different products?
Currently, there are kill step calculators for the following bakery products:
- Basic round top cake muffins
- Crispy Cookies
- Flour Tortillas
- Fruit-Filled Pastry
- Hamburger buns
- Nut Muffin
- Soft Cookies
- 100% Whole Wheat Multigrain Bread
- Yeast-Raised Doughnut
What is your recommended thermal profiler?
Hi Jessica, at BAKERpedia we work with BakeWATCH and their thermal profile equipment. Learn more here: https://bakewatch.ecd.com/products/thermal-profiler/bakewatch.aspx. Let me know if you’d like me to put you in touch with their team!