bake - January 2016 - 12

labor front

Monitoring Food Safety
AIB International is empowering bakeries to validate their food

research supporting the hypothesis that typical baking

safety preventive controls with a ﬁrst-of-its-kind baking process

processes for hamburger buns serve as a lethal kill-step. The

kill-step calculator and consulting service that accurately evalu-

initial calculator determines lethality of a bun baking process,

ates salmonella destruction in bakery products. New rules in the

with additional calculators for muffins, whole wheat bread, and

Food and Drug Administration's Food Safety Modernization Act

cookies expected by early 2016.

(FSMA) require validation and veriﬁcation of thermal processes
or kill-step, creating an industrywide need to scientiﬁcally vali-

Commercial bakeries looking for additional support can

date thermal processes to ensure product safety.

schedule AIB's Kill Step Validation Consulting service. A professional will visit the bakery, collect appropriate time and temper-

Commercial bakers can use AIB's free "Baking Process Kill

ature data, calculate lethality of the baking process, and assist

Step Calculator" to evaluate the lethality of a thermal process

with data interpretation.

(baking) to destroy salmonella in hamburger buns and demonstrate effectiveness of the process to comply with FSMA. The

In November, the FDA released three ﬁnal rules to imple-

interactive calculator works by using oven time and tempera-

ment the Food Safety Modernization Act: the Produce Safety

ture parameters to automatically determine the total process

Rule, Foreign Supplier Veriﬁcation Program (FSVP) Rule and

lethality for salmonella. If the desired log reduction is achieved

Accreditation of Third-Party Auditors Rule.

for the baking process and pathogen of concern, the generated
report can be used as guidance and supporting documentation

The Produce Safety Rule establishes science-based standards

for FSMA's validation and veriﬁcation process.

for growing, harvesting, packing, and holding produce that are
designed to work effectively for food safety across the wide

"The food industry has long believed that all biological organ-

diversity of produce farms.

isms like yeast or pathogens are killed in the oven, and critical
product quality attributes are achieved", says Lakshmikantha

The Foreign Supplier Veriﬁcation Program Rule requires food

Channaiah, microbiology director at AIB International. "Under

importers to verify that foreign suppliers are producing food in

FSMA, the FDA is requiring proof of that theory. However, prior

a manner that meets U.S. safety standards.

to AIB's latest contribution, there was no publically available
research to use as foundational scientiﬁc validation."

The Accredited Third-Party Certiﬁcation Rule establishes a
program for the accreditation of third-party certiﬁcation bodies

AIB International collaborated with stakeholders Kansas State

to conduct food safety audits and to certify that foreign food

University, ABA FTRAC, and the University of Nebraska-Lincoln

facilities and food produced by such facilities meet applicable

to design, execute, and submit for publication peer-reviewed

FDA food safety requirements.

12 < JAN 2016 | bakemag.com
http://www.bakemag.com
bake - January 2016

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