What’s the Big Deal with the Kill Step Calculator?

A kill step calculator is for creating scientific proof of your effective kill step.

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
  • Cheesecake
  • Flour Tortillas
  • Fruit-Filled Pastry
  • Hamburger buns
  • Nut Muffin
  • Soft Cookies
  • 100% Whole Wheat Multigrain Bread
  • Yeast-Raised Doughnut
2019-02-12T10:44:44-08:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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