What’s the big deal with the kill step calculator?

You know the importance of the kill step. It’s the point during baking when harmful pathogens like Salmonella 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 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! 

How does the calculator work? Find out how to use it!

Science. Let's log it.