The word is out, and it’s officially here:
The American Institute of Baking has developed, peer reviewed and published a Kill Step Validation protocol which relies upon multiple M.O.L.E.® thermal profiling oven excursion data runs fed into an Excel worksheet calculator. This first set of guidelines is focused on hamburger buns, but more varieties are coming soon!
Here’s the scoop: Researchers from AIB International, Kansas State University and the University of Georgia have developed, peer reviewed and approved a microbiological lethality test with a live Salmonella pathogen culture in a Level 2 Bio-Lab so bakeries don’t have to incur the risks and expense of doing this part of the test themselves. Instead, this AIB open-source Calculator figures a 5-log microbial reduction pass/fail threshold from the thermal profiling data collected over 5 oven profile runs. Using a Breadometer® will make your job of compliance even easier – dough temperature profiles at 5 reliably consistent depths takes just one insertion!
Thanks to this work and the capability of BakeWATCH tools, Kill Step validation just got much easier. View AIB Baking Process Kill Step Calculators
Choose a 3, 6 or 20-channel M.O.L.E. thermal profiler to measure, record and audit ahead of your upcoming Food Safety Modernization Act (FSMA) deadline for compliance. Call today!
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