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Achieving Food Safety Modernization Act Compliance Before Deadlines


“We’ve gone without oven profiling since this bakery was founded – why start now”

“What tools are needed to become capable of conducting FSMA Kill Step Validation”

“We already achieve optimum Arrival, crumb set, texture and moisture content; how does Kill Step profiling differ?

With the first compliance deadline already passed for those bakery organizations with over 500 employees, the FSMA era is upon us in a big way. Modeled after HACCP [Hazard Analysis and Critical Control Points], the implication for Bakers within the Food Safety Modernization Act layers on the requirement to scientifically prove an acceptable level of elimination of salmonella pathogens in finished baked goods destined for sale in the USA. The American Institute of Baking (AIB International) has done and continues to do the work of scientifically proving what bake cycle exposure is required to achieve a certain “Process Lethality D-Reduction” for a given baked good variety, and publishes these results on their site. All you need to do is run a series of M.O.L.E.® thermal profiles to obtain the data used to calculate acceptable lethality. Such records become your compliance audit proof.


September 17, 2016

Deadline for >500 employee Bakeries

September 2017

Deadline for <500 employee Bakeries

September 2018

Deadline for <$1M Sales/Yr. Bakeries

FDA Food Safety Modernization Act SuperM.O.L.E. Gold 2 Thermal Profiler


  • Step 1:Customers now have two choices from which to pick from for the D-Reductions Calculator – the AIB Kill Step Calculators , or the all-in one BakeWATCH Kill Step Calculator which features:

    • All currently available varieties in one calculator via a drop-list selection
    • °F or °C toggle
    • Logging sample rate flexibility – 1 second or greater – Example - just enter a “1” in the Sample Interval field for 1 second.
    • Data set flexibility from the M.O.L.E. – the Export is not limited to 30 data rows so that the same data range can be pasted into this calculator no matter what the variety’s bake time is.
  • Step 2: Read the BakeWATCH Kill Step Instructions and the AIB Procedure document for that variety (which illustrates and explains the 6 thermocouple profiling method)

  • Step 3: Conduct the first of five 6-separate dough piece profiles, ensuring adequate cooling time between runs

    FSMA Kill Step Profiling Bread
  • Step 4: Download the data to profiler product software (M.O.L.E.® MAP), observe the slowest channel (dough piece which took the longest to reach 170F/77C and paste this channel data into the Excel Calculator’s Profiler Data tab.

  • Step 5: Click on the Kill Step tab for your Process Lethality record for that run. Select the report with the lowest D-Reduction value from the 5 profile runs as your Kill Step Validation Document result for that variety baked in that oven.


  • Audit Protection – Before your Deadline

    • Peace of Mind
    • Expedient FDA visitations
    • No fines or product recalls
  • Realize balanced ovens free of cold spots for high yield profitability in the bargain

  • There is nothing more to buy if you already own a 6-channel SuperM.O.L.E. Gold 2 or Gold Classic!

  • Products

    The same ‘datalogger’ which the AIB chose to develop the Kill Step Protocol and continues to rely upon in their consultancy for their published Kill Step Calculators, the SuperM.O.L.E.® Gold 2. The portable, programmable BakeWATCH® Profiling Kit offers a traveling method to measure, record, and document both baked goods and oven temperature variations in your conveyorized ovens without trailing long cables or wires.

    BakeWATCH® Kill Step Profiling Kit

    BakeWATCH Thermal Profiling Kit
    • SuperM.O.L.E.® Gold 2 thermal profiler
    • Choice of thermal barrier
    • 7-ft /2.1M 30 gage 30mil PFA insulated Thermocouples
    • M.O.L.E.® MAP Software

    Learn More

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